Chicken and bean soup
Use the leftover chicken and the chicken stock
2 red & 2 yellow peppers -halved & deseeded
3 tablespoons olive oil
1 large leek
6 garlic cloves – crushed
1 large butternut squash – peeledand cut into 2cm cubes
2 large potatoes – peeled and evenly diced into 2cm cubes
1/2 pint (75ml) white wine
1 bay leaf and 2 tablespoons of chopped parsley
1/2 green cabbage – sliced very thinly
2 tins of kidney beans – drained and rinsed
2 tins of chick peas – drained and rinsed
Salt and pepper
4 sliced spring onions
A handful of grated cheddar cheese to garnish
Place the peppers skin side up under a pre-heated grill and cook until the skin scorches. Place into a plastic bag, seal and the skins should fall off. Scrape any extra burnt bits off. Slice each piece into four.
We used the new Prestige Electric Stock Pot for this recipe if you don’t have one of these you can use an ordinary stockpot on the hob. Turn your Electric Stock Potto number 8 or place the pan on a medium heat, pour in the oil, add the leek and fry gently for 5 minutes.
Add the garlic, butternut squash and potato. Toss together so the squash and potato is covered in the oil and cook for a further 5 minutes. Turn the heat up to 10 or a high heat if you’re using a pan. Add the stock, wine, bay leaves, parsley and bring to the boil. Then, reduce the temperature to 2 or a low heat if you’re using a pan and leave to cook gently for 20 minutes. Add the cabbage and the reserved peppers and simmer for about 10 minutes. Stir in the beans and chickpeas. Season with salt and pepper. Heat through. Serve in a bowl and sprinkle over the spring onion and grated cheddar cheese.