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Categories:
carrots potatoes onions olive oil tomato vegetable stock spring onions oregano kidney beans corn kernels jalapenos salt onion
Viewed: 41 - Published at: 5 years agoIngredients
- 450 g carrots, peeled and chopped
- 750 g potatoes, peeled and chopped
- 750 g onions, peeled and quartered
- 2 tbsp olive oil
- 3 tbsp tomato puree
- 1.25 litres vegetable stock
- 1 bunch spring onions, chopped
- 6 sprigs oregano, finely chopped
- 1 can (425g) kidney beans, drained
- 1 can (425g) corn kernels, drained
- 1 jar (190g) jalapenos, drained
- None None salt and pepper
- None None spring onion greens, to garnish
Method
- Heat oil in a saucepan and sweat onions until soft. Add carrots, potatoes and tomato paste and cook for 5 mins. Deglaze with stock and season. Cover and simmer for 25 mins. Add spring onions and oregano. Add corn, beans and jalapenos. Adjust seasoning. Garnish with spring onion and serve with tortillas.
