THIS week’s recipe is shared by Springs-based chef, Lerato Panyane, who is part of the Capsicum Culinary Studio team at the Boksburg campus.
“The four-bean soup is an easy dish to prepare as we start heading towards winter and is delicious served with garlic bread hot out of the oven.
“This is one of my go-to recipes when I feel like comfort food,” she said.
Four-bean soup
Prep time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 4
Ingredients
1 tin of four-bean mix in brine
2 medium carrots sliced
1 medium white onion, finely chopped
½ green pepper chopped
1 teaspoon crushed ginger and garlic
2 large tomatoes diced
1 large sweet potato diced and roasted
2 tablespoons butter
1 packet (200g) of baby spinach
Pinch ground cloves
¼ teaspoon turmeric
500ml chicken stock/vegetable stock
Salt and pepper to taste
Preparation
- Melt butter in a large stock pot over a medium-high heat.
- Add the onions, carrots, peppers, ground cloves and turmeric. Let it cook for 8-10 minutes until tender, stirring occasionally.
- Add the crushed garlic and ginger, diced tomatoes, beans, roasted sweet potatoes, chicken/veg stock, as well as salt and pepper. Stir together and let come to a low boil.
- Once it is boiling, turn down the heat to low and let it simmer for 15 minutes.
- Add the spinach and let it cook for a further 5 minutes.
- Serve soup with hot garlic bread.
