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Lynns Leftover Veggie Soup

What you need: 

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

What you do: 

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!!

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

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