Ingredients:


1 tsp oil (or butter)

1 big onion, finely chopped

½ tsp garlic paste

2 bay leaves

4 cups water (or vegetable stock)

1 cup cooked black eyed beans

1 vegetarian stock cube (leave this out if using stock)

2 medium potatoes, cubed

2 medium carrots, cut into rounds

¼ cup thinly sliced cabbage

¼ cup sliced beans

3 tbsp tomato paste/ puree (I used

2 tbsp marinara sauce + 1 tbsp ketchup)

1 tsp chilli powder (or crushed black pepper)

salt to taste



Method:


Heat the oil, add the bay leaves and garlic paste. Stir a couple of times and add the onions. Saute till soft and add the 4 cups of water and stock cube (or stock). Bring to a boil. Add all the other ingredients and mix well. Cover the pan and turn down the heat to low.

Let the soup simmer, for about 20 to 30 minutes, till the vegetables have cooked and the soup has reduced a bit in quantity.
Pour into bowls and serve hot with bread.

This recipe serves 4