Galician soup

• 30 min
• 4 persons

Ingredients

• 340 g Tulip Pork Luncheon Meat
• 1.25 dl White beans
• 1.25 dl Chickpeas
• 2.5 dl Potatoes
• 0.5 Red bell pepper
• 0.5 Tomato
• 0.5 Onion(s)
• 2 cloves Garlic
• 1.25 dl White wine
• 5 dl Chicken soup
• Fresh coriander

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Instructions

Dice the Pork Luncheon Meat and the potatoes. Drain the white beans and the chickpeas if from a tin. Chop the fresh coriander, onion, garlic, bell pepper and tomatoes.

Stir-fry the onion with the garlic and the rest of the ingredients for approx. 5 minutes over medium heat.

Add the wine and the chicken soup, cook for 30 minutes over medium heat and serve.