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Cheerful mom kitchen

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Ingredients

Olive oil (for heating) : 2-3 tablespoons
ニンニク : 5 pieces
玉ねぎ : 2個
にんじん : 2個
ベーコン : 300g
じゃがいも : 3個
椎茸 : 5枚
ひよこ豆 : 適量
コーン缶 : 適量
ハーブソルト : 適量
chicken soup : 1 pack
canned tomatoes : 1 can
オリーブオイル(仕上げ用) : 1〜2まわし

Time required

45minutes

Procedure

1) stir fry 00:33
Heat olive oil (for heating) in a pot, add crushed garlic and fry.
Add onions and carrots and fry.
Add bacon and fry.
Add potatoes and shiitake mushrooms and stir-fry.
When the oil is heated, add the herb salt and fry until the onions are translucent.
Add the chickpeas and canned corn and stir.
Add canned tomatoes, crush and stir.
2) boil 02:23
Add chicken soup to 1 and bring to a boil.
Simmer on low heat for 30 minutes with the lid slightly ajar.
Add olive oil (for finishing).
3) Serve 05:40
Put 2 into a bowl.
Finish by adding olive oil (not listed in ingredients) if you like.

Point

・You can substitute water and consommé for chicken soup.
・Use seasonal and easily available vegetables.
-Can be refrigerated or divided into portions and frozen.
・Cut the onions, carrots, and bacon into 1cm cubes, and cut the potatoes into 1.5cm cubes.
・You can substitute mixed beans for chickpeas.
・I use canned whole tomatoes.
・You can sprinkle grated cheese on top if you like.