I'm calling today's soup "Leftover Soup," because all the vegetables in the soup were leftovers from lunch the other day.
On Friday, Younger Son and I ate lunch at our favorite vegetarian restaurant, The Sunlight Cafe on Roosevelt Avenue in Seattle. Younger Son order the classic nachos and a vegetable plate with hummus, and I had a tostada with black beans.
Younger Son couldn't eat all the vegetables on his vegetable plate, even with my help, so we boxed them up and brought them home. (Another good thing about the Sunlight: the take-home boxes are biodegradable cardboard, NOT evil styrofoam, which never breaks down, ever.)
The leftovers includes a few mushrooms, plus celery, red and green bell peppers, cauliflower, and broccoli. I chopped these up and threw them in a pot of water with a vegetable broth cube. I also threw in a couple of handfuls of uncooked brown rice, and let the whole works simmer for less than an hour. When things looked done, I added one can of chopped stewed tomatoes with Italian seasonings.
The result? A delicious pot of soup for less than $2.
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And one more:
@ Jeanne Sather 2009.
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