Ingredients

The following ingredients have 4 Servings
  • 500 g kidney beans cooked
  • 1 cup green capsicum cubed fresh
  • 4 spring onions sliced
  • 1 eggplant cubed small
  • 300 g canned champignons mushrooms halved
  • 5 champignon mushrooms fresh quartered
  • 1/2 cup kalamata olives
  • 1/2 cup fresh basil chopped
  • 1 garlic clove chopped large
  • 1 tbs dried oregano
  • 1 tbs dried marjoram
  • 400 g tomato diced
  • 3/4 passata
  • 1 Massel vegetable stock cube
  • 1 tbs smoked paprika
  • 1/2 tsp chilli powder
  • 1 tbs sweet paprika
  • 1 bay leaf small
  • 2 tbs lime juice
  • 1/2 tsp raw sugar
  • 1/2 tsp sea salt
  • 4 tbs olive oil
  • 4 tbs sunflower oil
  • 250 ml water

Instruction

  • Prepare your vegies: slice the spring onion, cube the eggplant and capsicum, and quarter the mushrooms.
  • Heat some olive oil into a pot and add the eggplant. Fry until slight golden on each side. Add the spring onion, capsicum, garlic and stir well. Fry for a further 3 minutes.
  • Add the beans and passata. Season with the stock cube, smoked paprika, sweet paprika, chilli powder, oregano and bay leaf, and a splash of water. Stir well and simmer for 15 minutes.
  • Add the chopped basil and a splash of lime juice. Season with sea salt and a sprinkle of raw sugar. Stir well and simmer for a further 5 minutes. Remove from heat and let the soup rest for 20 minutes.