Ingredients

  • 2 tbsp olive oil
  • 12 frozen thick pork sausages
  • 2 cloves garlic, peeled & finely chopped
  • 1 tbsp tomato purée
  • 1 x 410g tin butter beans, drained
  • 1 x 400g tin peeled plum tomatoes
  • 1 tsp dried mixed herbs
  • 150 g country soup mixture (a mix of dried pulses, peas and pearl barley), soaked overnight
  • 200 g mushrooms, chopped
  • 600 ml vegetable stock (made with half a stock cube)

Method

  1. 1

    Heat the oil in a pan and cook the sausages from frozen for 8 minutes until golden, then add the garlic and cook for another minute.

  2. 2

    Stir in the tomato purée, then add the butter beans, tomatoes, mixed herbs, country soup mixture, mushrooms and stock.

  3. 3

    Bring to the boil, cover and simmer for 40 minutes, then serve.

Nutritional Details

Each serving provides
  • Energy 2675kj 639kcal 32%
  • Fat 37.3g 53%
  • Saturates 12.0g 60%
  • Sugars 8.1g 9%
  • Salt 2.6g 43%

% of the Reference Intakes

Typical values per 100g: Energy 431kj/103kcal

Each serving provides

41.1g carbohydrate 11.1g fibre 29.2g protein

 
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