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
- 2 cloves Garlic
- 1.25 dl White wine
- 5 dl Chicken soup
- Fresh coriander
Instructions
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.
