Vegetable pepper pot with tomatoes and green beans
Skill level: Bit of effort
A lush bowlful of vegetables seasoned with spicy black pepper. A good winter warmer and perfect served with slices of toasted garlic bread.
- 3tbsp olive oil
- 2 large onions, roughly sliced
- 2 garlic cloves, crushed
- 1 large carrot, chopped
- 1 large parsnip, chopped
- 1 large potato, chopped
- 225g prepared squash, diced
- 600ml vegetable stock
- 400g can chopped tomatoes
- ¼-½sp ground black pepper
- 225g flat beans
Cut the vegetables into roughly the same size pieces so that they cook evenly. If you’re not cooking for a vegetarian, use beef stock for extra richness.
- Heat the oil in a large saucepan and fry the onion, garlic, carrot, parsnip and potato, stirring, for 10 mins.
- Pour in the stock and add the tomatoes, salt and black pepper to taste. Bring to the boil, cover and simmer for 20 mins until tender.
- Meanwhile, top and tail the beans and cut into 5cm lengths. Bring a small saucepan of water to the boil and cook the beans for 4-5 mins until tender. Drain well.
- Stir the beans into the vegetable stew and cook for a further 5 mins to heat through. Taste and season as necessary.
- To serve, ladle into warm bowls and serve immediately sprinkled with extra black pepper if liked.