Knorr Herb stock pot
1 tsp dried oregano
1 onion, finely chopped (s)(sff)
1 red pepper, sliced (s)(sff)
1 green pepper, sliced (s)(sff)
1 carrot, finely chopped (s)(sff)
1 stick of celery, finely chopped (s)(sff)
2 garlic cloves, finely chopped (sff)
6 rashers of smoked bacon, cut into strips (ff)
225g mushrooms, sliced (s)(sff)
200mL passata (s)(sff)
400mL chopped tomatoes (s)(sff)
2Tbsp tomato puree (s)(sff) (1syn)
2 Sainsbury’s extra lean Cumberland sausages per person (0.5 syn per sausage)(ff)
Remove the skin from the sausage and make 3 meatballs from each sausage by rolling into balls.
Fry in a frying pan sprayed with Fry Light until browned, remove from the pan and set aside.
Add Fry Light to an oven-proof pan and cook the bacon until crisp, add the celery, carrot, peppers, onion & garlic, cook until soft. Return the meatballs to the pan.
Add the tomatoes, oregano and passata, place the stock pot contents on top of the ingredients, cover with a lid, bring to the boil, add sweetener, then reduce the heat to a simmer for 30 mins, add puree.
Add the mushrooms and simmer for 10 mins, serve with pasta .
Credit: Pete’s Recipe Book
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