Main Meals
Lucky bean soup with dombolo
4
Easy
20 minutes
40 minutes
“I remember picking up bright orange lucky beans off the ground and not knowing what to do with them, they’d fill my blazer pockets and make such a mess. I was always fond of the concept of lucky beans, so I decided to make a soup dedicated to those pretty beans, serving them with Woolies’ sonka samanzi.”
Ingredients
Method
- 4 T canola oil
- 1 onion, roughly chopped
- 2 cloves garlic, finely chopped
- 1 x 10 cm stick celery, roughly chopped
- 100 g butter
- 2 sprigs rosemary
- 1 small bunch fresh thyme
- 100 g tomato paste
- 1 x 410 g can Woolworths chickpeas, haricot, adzuki beans and oats in brine, drained
- 1 x 410 g can Woolworths borlotti beans, lentil, spelt and barley, drained
- 2 cups chicken stock
- sea salt and freshly ground black pepper, to taste
- 4 T sour cream, for serving
- 4 T Woolworths chilli crunch, for serving
- Woolworths amagwinya vetkoek, for serving
Method
Ingredients
1 Heat the oil in a saucepan. Fry the onion, garlic and celery until softened, then add the butter, rosemary and thyme. Add the tomato paste and fry for 2 minutes.
2 Stir in both cans of beans and stir, then add the chicken stock and season to taste. Simmer for 10 minutes.
3 Serve with a dollop of sour cream, chilli crunch and amagwinya.
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