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