How to Make Chakalaka, Cabbage and White Bean Soup | Rhodes Quality

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30 ml (2 Tbsp) sunflower oil

1 onion, finely chopped

3 carrots, peeled and finely chopped

3 sticks of celery, finely chopped

3 garlic cloves, crushed
1 x 410 g can Rhodes Quality Tomato Chopped and Peeled

1 x 410 g can Rhodes Quality Mild and Spicy Chakalaka

1 lt. (4 C) prepared vegetable stock

1/2 small green cabbage, shredded

1 x 410 g can Rhodes Quality Butter Beans, drained
salt and freshly ground black pepper

to serve: fresh bread


Heat the oil in a large saucepan. Add the onion, carrots and celery and cook until the vegetables have softened. Add the Rhodes Quality Tomato Chopped and Peeled and the Rhodes Quality Mild and Spicy Chakalaka. Add the vegetable stock and bay leaves. Bring the soup to the boil, reduce the heat and simmer for 10 minutes. Add the cabbage and the drained Rhodes Quality Butter Beans and simmer for a few minutes more until the cabbage is wilted. Season to taste with the salt and pepper. Serve hot with fresh crusty bread.


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