Ingredients

  • 2 tbsp olive oil
  • 12 thick pork sausages
  • 2 cloves garlic, peeled and finely chopped
  • 1 tbsp tomato purée
  • 410g tin butter beans, drained
  • 400g tin peeled plum tomatoes
  • 1 tsp dried mixed herbs
  • 150g pea and barley soup mix, soaked overnight
  • 200g mushrooms, chopped
  • 600ml vegetable stock

Method

  1. 1

    Heat the oil in a pan and cook the sausages according to the instructions on the packet. Add the garlic and cook for another 1 minute.

  2. 2

    Stir in the tomato purée, then add the butter beans, tomatoes, mixed herbs, soup mix, mushrooms and stock. Bring to the boil, then cover and simmer for 40 minutes. Serve immediately.

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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