Monday, November 17, 2008

Dinner in 15: Blender Black Bean Soup

I am someone who likes a fair amount of structure in my life. If I am not getting it from outside sources I tend to create it for myself. I tell you this because I have been toying with the idea of doing some semi-regular themes for posts. Mostly to help me organize some of my posts and ideas in a way that makes sense to me. A few themes I have come up with: Dinner in 15, Back to Basics, Frugal Food, and Cooking Now for Later. I would like to know what you all think. Does the idea make you all giddy with excitement? Do any of the categories in particular resonate with you? Are there any categories not present that you'd like to see? 

For the first installment of Dinner in 15 I give you: soup. Homemade soup no less. Quick meals are one of the best arguments for making enough that you have leftovers for later in the week. I made Cuban black beans and brown rice and a couple nights later we had this soup from the leftovers. I did not measure much while I was doing this. You should adjust the seasonings to your taste (remember - you can always add more!), since they will vary depending on how seasoned the leftovers are which you are working with. This can be made as thick (dip anyone?) or thin as you like.

Blender Black Bean Soup (from Leftovers)
Makes 2-4 servings

2 cups leftover black beans
1 cup cooked brown rice
1-2 fresh tomatoes
1/4 roasted red pepper
1/4 small red onion
roasted garlic cloves
1 raw garlic clove
chili powder (ancho, hot Mexican, etc)
cumin
oregano
squirt of vegan worcestershire sauce
squirt of ketchup or tomato paste
squirt of Bragg's Liquid Aminos
handful of fresh cilantro
veggie broth 
salt and pepper to taste

To Finish: juice of one lime

Possible Toppings: chopped tomato, chopped avocado, chopped cilantro, vegan sour cream, vegan cheese, corn or tortilla chips

Place all the ingredients in you blender and blend until smooth. Taste and adjust seasonings as necessary. Pour into a sauce pan and heat over medium until hot and bubbly, stirring frequently (or microwave for even faster heating). Chop toppings while soup is heating. Stir in lime juice, add toppings, and eat.
Just because you are eating leftovers does not mean they have to look exactly the same as the first time you ate them. If you are a reluctant leftover eater (I'm not naming names... Amy...) try transforming them. They can save you time and money and they can be very delicious. This is certainly faster than delivery and a heck of a lot healthier.

5 comments:

Anonymous said...

Seriously? dinner in 15 at Lily's? Is that 15 hours?

the little one said...

I like the idea of themes!

Anonymous said...

I'd say 15 hours!

-"B" lol

ChocolateCoveredVegan said...

I love the idea of themes... I'm planning to do some "theme weeks" myself, because I am so unorganized with my posting!

I also love your "dinner in 15" idea because quick meals are a MUST for college girls!

Jeni Treehugger said...

That Black Bean Soup makes me giddy with excitement!!
I'm a master at Cooking Now for Later but all your ideas sound fab Lily girl.
:)