Lynns Leftover Veggie Soup
Soup stock of choice
4 potatoes, diced
2 yellow squash, chopped
3 leeks, sliced
1 jalapeno, diced very finely
1/4 cup or so of white wine
spices (I used dried basil)
2 tablespoon balsamic vinegar
2 cups or whatever is left of green beans steamed with black bean sauce
if you don't have leftovers, do the following,
Ingredients (use vegan versions):
add 2 cups green beans, cut 2 tablespoon black bean and garlic paste mix 2 tablespoon cornstarch mixed with 1/4 cup cold water and add to hot stock to thicken
Directions:
I tried the green beans with black bean sauce last night and it was great. It was also highly salty but was a fun change for us. Would have been best over rice. We just ate it as a side dish. The best part about the whole thing is that we had lots of leftovers as I made a large recipe and I used the leftovers in a soup I made. The soup is probably the best I've tasted in months. Recipe as follows.
This is beyond a doubt the best soup I've had in a long time. Spicy and tangy and vegetably. Thank you to the gal who posted the green bean recipe without which my soup would have been very plain!!
SO HOW'D IT GO?
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