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I was casting about yesterday looking for something to make for lunch. I've been good, so my refrigerator is cleaned out and my cupboards have had their spring makeover and I knew exactly what I had on hand. Rather than choose a recipe and then go to the store to get the ingredients, I decided to use only what I already had.
I'm making a big effort not to waste any food so making a soup or stew is a good way to use up all the bits and pieces hanging around. Sometimes I just haul out all the stuff in my vegetable crisper and figure out how to incorporate as much of it into a meal as possible. I had some onions, a single carrot, some celery, some mushrooms, a slightly wrinkled parsnip, some cilantro and on my counter some slightly wrinkled potatoes. Add a can of black beans and some stock, and you've got soup. Give it a try and don't be afraid to make it up as you go.Black Bean and Vegetable Soup
Serves 2
1 medium onion, chopped
1 tbsp olive oil
1 tbsp ground cumin
1/2 tbsp curry powder
1 carrot, sliced
1 celery stalk, sliced
1 medium potato, peeled and cubed
1 parsnip, peeled and sliced
6 mushrooms, sliced
6 cups chicken or vegetable stock
1 can black beans
Salt and pepper to taste
Cilantro for garnish
Yogurt for garnish
1. Heat oil in large pot. Add onions and sauté until translucent, about 5 minutes. Add cumin and curry powder and stir. Add vegetables and stir. Add stock and bring to a boil. Reduce heat and simmer until the vegetables are almost tender, about 10 minutes
2. Add black beans and heat through. Taste and adjust for salt and pepper. I used an immersion blender for a minute to give it a bit more thickness, but there were still plenty of hunks of vegetables.
3. Ladle soup into bowls and garnish with yogurt if you have it, and cilantro.
Difficulty Level: Easy
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