How to cook
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1.Add onions, carrots and celery to oil. Cook on a low heat for 10 minutes
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2.Add garlic and mushrooms. Cook gently for around 15 minutes
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3.Add Herb des Provences. Crumble stock cube into pan
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4.Add chopped tomatoes. Fill tin with water and add to pan
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5.Bring to a boil then simmer for around 20 minutes
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6.Add peas 5 minutes before end of cooking time
Ingredients
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Mushrooms - cleaned and quartered
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1 onion - peeled and diced
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3 carrots - peeled and diced
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2 sticks celery - diced
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3 cloves garlic - peeled and crushed
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400g tin chopped tomatoes
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1 tsp Herb de Provence
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Stock cube
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Olive Oil
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400g tin Black Peas