Sunday, January 26, 2014
Black Bean Corn Soup
1 cup black beans (frozen)
1 can of salt free corn
1 can of salt free green beans
1 can of salt free diced tomatoes
1 cup broth
4-6 cups water
1/2 medium diced onion
1/4 green onion
2T leek and shallot (frozen)
2 cups brown rice (frozen)
1/2 cup asparagus, white asparagus, yellow squash (frozen)
1/2 cup fennel, bok choy and swiss chard (frozen)
6 brussel sprouts cut into small pieces (frozen)
2-4 cups greens (I used collard) (frozen)
5 mushrooms, chopped
1 cup broccoli and cauliflower
1/2 diced eggplant
1/2 teaspoon (or more) of onion powder, garlic powder, spike, Ms. Dash, paprika, pepper, cumin, ect
With my stock pot I added onion, green onion, leak and shallot and some water and sauteed them.
Then I added all the frozen veggies (most were frozen), brown rice and black beans (already cooked and frozen), broccoli, cauliflower, broth, water and stirred everything up.
I let the soup cooked while I cup up the mushrooms and eggplant. I opened all the can veggies and added to the pot along with the mushrooms and eggplant.
I add the spices and the greens and stir and at this point the soup is done.
Note: I don’t measure anything so everything is a guess.
You’re going to need lots of spices. I just take the different spices I have and add to the soup.
I used up a bunch of frozen veggies and fresh veggies that I had left over. The bag of black beans keep falling out of the freezer and the container of brown rice kept getting in the way (so I’m using stuff up and some soup is made)
I also added some fresh veggies that I needed to use up.
You can add any veggies, beans and grains that you want or have on hand.