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Ingredients 1 onion, chopped 2 carrots, diced 2 celery stalks, chopped 3 cloves garlic, minced 1 zucchini, diced 1 can (400 grams) chopped tomatoes 1 can (400 ml) kidney beans, drained 1.5 liters vegetable stock 1 teaspoon dried Italian herbs Salt and pepper to taste Method 1. Heat a large pot over medium heat. Add
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Ingredients 400 ml vegetable broth 400 g red kidney beans (canned, drained and rinsed) 1 medium onion, chopped 2 cloves garlic, minced 1 red bell pepper, diced 1 tablespoon olive oil 1 teaspoon ground cumin 1 teaspoon chili powder Salt to taste Black pepper to taste Method Heat olive oil in a pot over medium
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Ingredients – 4 cups vegetable broth – 1 tablespoon oil – 1 teaspoon cumin seeds – 1 medium onion, chopped – 2 garlic cloves, minced – 1 teaspoon ginger, grated – 2 cups chopped vegetables (like carrots and peas) – 2 tablespoons fresh coriander, chopped – Juice of 1 lemon – Salt to taste Method
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