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Spiced winter broth with beans and peas

You can buy in most supermarkets packets of “soup mix” which contain pulses, rice, pearl barley and so on, which is really handy to make easy, hearty and healthy winter stews or soups, like this spiced winter broth with beans and peas. I made it with Knorr smoked chilli and tomato stock pot, but similar stock cubes would work too. Serve it with crusty bread.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Resting Time 4 hours
Total Time 1 hour 15 minutes
Servings: 4 people
Cuisine: British, Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 onion
  • 2 cloves of garlic
  • 2 carrots
  • 1 large sweet potato
  • 1 small chilli deseeded
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 Tbsp tomato purée
  • 200 g soup mix pre-soaked
  • 1.5 litre vegetable stock chilli & tomato
  • 100 g frozen green beans
  • 100 g frozen green peas
  • Juice of 1 lime
  • Coriander leaves to serve

Method
 

  1. Pre-soak the soup mix overnight.
  2. Finely slice the onion and roughly chop the garlic.
  3. Peel the carrot, sweet potato then chop them into bite-sized chunks.
  4. Heat the olive oil in a big pot or pressure cooker.
  5. Gently sauté the onion for about 5 minutes, until tender. Add the chopped vegetables, garlic & spices, then cook for a minute. Stir in the tomato purée.
  6. Add the drained mixed pulses, then pour in the stock (or boiling water and 2 stock pots).
  7. Bring to the boil and put the lid on.Turn the heat down and simmer gently for about 60 minutes, until the sauce has reduces and the barley/rice has cooked through. (Alternatively, use a pressure cooker. Secure the lid onto the pan, then pressure-cook for 15 minutes, and rest until the lid can be released.)
  8. Add the beans and peas (and more water/stock, if it’s too thick). Cook for 5 more minutes, then add the lime juice and coriander leaves.
  9. Serve warm.