Serves 4
Vary the vegetables depending on what you have in the garden.
1 large onion, cut into chunks
15 g/1⁄2 oz/1 tbsp butter or margarine
2 large potatoes, cut into chunks
3 large carrots, cut into chunks
1 turnip, cut into chunks
2 leeks, cut into chunks
425 g/15 oz/1 large can of haricot (navy) beans, drained
400 g/14 oz/1 large can of chopped tomatoes
600 ml/1 pt/21⁄2 cups vegetable stock, made with 2 stock cubes
1 bay leaf
Salt and freshly ground black pepper
100 g/4 oz baby sweetcorn (corn) cobs
100 g/4 oz okra (ladies’ fingers), trimmed
1⁄2 small green cabbage, shredded
To serve: Grated Cheddar cheese and crusty bread
- Fry the onion in the butter or margarine in a large flameproof casserole (Dutch oven) for 2 minutes, stirring.
- Add everything up to, but not including, the sweetcorn cobs. Bring to the boil, cover, reduce the heat and simmer gently for 30 minutes.
- Add the sweetcorn, okra and cabbage and stir gently. Cover and cook for a further 20 minutes or until everything is really tender.
- Remove the bay leaf and serve in large, warm bowls, with grated cheese to sprinkle over and crusty bread.
