Galician soup

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Galician soup

  • 30 min
  • 4 persons

Ingredients

  • 340 g Tulip Pork Luncheon Meat
  • 1.25 dl. White beans
  • 1.25 dl. Chickpeas
  • 2.5 dl. Potatoes
  • 0.5 Red bell pepper
  • 0.5 Tomato
  • 0.5 Onion(s)
  • 2 clove(s) Garlic
  • 1.25 dl. White wine
  • 5 dl. Chicken soup
  • Fresh coriander
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Procedure

Dice the Pork Luncheon Meat and the potatoes. Drain the white beans and the chickpeas if from a tin. Chop the fresh coriander, onion, garlic, bell pepper and tomatoes.

Stir-fry the onion with the garlic and the rest of the ingredients for approx. 5 minutes over medium heat.

Add the wine and the chicken soup, cook for 30 minutes over medium heat and serve.

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