Mumma Campboli One Pot Peasant Soup

Mumma Campboli One Pot Peasant Soup

By Judy Campbell
0:20 To Prep
0:25 To Cook
10 Servings
Average Rating
Difficulty Easy

Very easy to make, uses in season vegetables, full of flavour, delicious aromas, filling and nutritious.


  • 1 tablespoon Olive oil
  • 2 Chorizo, sliced
  • 150g each Hot and Mild Salami (shaved)
  • 2 tablespoons Garlic, minced
  • 1 medium brown onion, diced
  • 1/4 wombok cabbage thin sliced
  • 2 large zucchini, finely sliced
  • 500g large Mushrooms, sliced
  • 2kg Tomatoes,very ripe, rough chopped
  • 1 large red capsicum, thinly sliced
  • 4 stalks of celery, finely chopped
  • 2 tablespoons Vegetable Stock Powder
  • 2 cups Water
  • 1 tablespoons Meal Inspirations Paella blend

Step 1

Warm saute pan over medium heat drizzle with olive oil and add Chorizo and salami, lightly brown.

Step 2

Add onion, garlic and celery, saute until onion just soft

Step 3

Add tomatoes, capsicum and mushrooms. Stir well

Step 4

Turn heat down to a steady simmer, place all cabbage over entire contents of pan, sprinkle powdered stock and Paella Spice blend over cabbage, pour water over that. Place lid on top, vent closed and simmer for 5 minutes. (Saute Pan will look very full, trust me, the cabbage wilts right down)

Step 5

Add all zucchini and gently mix through. Replace lid, vents open and simmer further 10 minutes

Step 6

Ladle into bowls and place fetta on top, crusty toasted baguette on the side with a drizzle of garlic oil. Enjoy!

Chef's Tips

Can be reheated next day, add a cup of water and a tablespoon of tomato paste if all liquid absorbed overnight. Simmer 10 minutes to heat through thoroughly prior to serving.



Ps Remember to also rough chop the shaved salami prior to cooking!

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