When the weather dips like this weekend- going from the high 70s to mid 40s, it’s time for a homemade bowl of comfort, soup. Please forego the salt-lick canned version, because you can make a flavorful and nutritious potage in under an hour. And now is ideal for Autumn vegetables like cauliflower, squash and yams, which add a lot of extra flavor.
But what to keep in mind with any soup recipe, or any recipe for that matter is, a recipe is just a guideline. Use a recipe as a guide and improvise with what you have at home. Making soup is an ideal way to convert leftovers into a hearty meal.
Today I made a spicy black bean, chicken & rice soup made from leftover yesterday's dish. Simply sauté a carrot, 1/4 onion, 2 garlic cloves and added 2 pints of chicken broth with the 1 cup of leftover cooked rice and beans. After adding all ingredients to the pot, I added one chopped chicken breast. After simmering for thirty minutes I finished the soup with 1 cup of fresh baby spinach.
Tip: Do you like a soup thick and hearty? Add a sliced potato or a yam. Don’t have time to wait for the potatoes to cook, then add stale toasted baguette bread as a thickener to the soup. Also, keep canned beans handy; they make a great base for a soup with the addition of small size pasta.