Instructions

1. Thinly slice the onion and garlic.
2. Scrub the potatoes, then cut them into bite-sized pieces. Chop the carrots.
3. Heat the oil in a saucepan and gently sauté the onion for 5 minutes, then add the garlic, potatoes and carrots. Cook for a couple of minutes, then stir in the tomato purée, chipotle paste. After a minute of stirring, add about 500 ml water and the stock pod. (The water should cover the veggies) Bring to the boil and simmer for 15 minutes under cover.
4. Drain the black beans and add it to the stew. Add the soybeans too. Add a drop more water, if the stew seems too thick. Cook for 5 minutes, then add a kale or spinach and cook, under cover, for a further 5 minutes.
5. Serve with a drop of apple cider vinegar and parsley scattered on top.