I had a big bowl of leftover fresh garden salad
and turned it into a very tasty bean soup.
With lettuce, onions, peppers, carrots,
celery and tomatoes, all good and fresh.
I cooked them down in a few cups water,
added some salt, black pepper, cumin and
smoked paprika to the pot along with one
small can of white beans. To thicken this
I removed some of the broth, added two
tablespoons cornstarch to disolve and
added it back into the soup pot.
Simmered for 30 minutes and served it up.
This was a good way to use up the salad.
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