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
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.
Top tip for making Vegetable pepper pot with tomatoes and green 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.