Almost any combo ...

 Almost any combo of beans and vegetables makes a good soup or stew. Eat it clear, or add coconut cream or plant milk thickened with a tablespoon of flour (any kind) for a creamy texture. We ate this 2 ways, clear broth soup the first day. The second day, we added coconut cream and a pinch of curry to the leftovers. Yummy!

Here's the recipe for 2 hearty portions: (Double the recipe for 4, add more vegetables for additional meals)

Steam or fry in 1 teaspoon oil until translucent:

• 1/2 chopped onion, (1 garlic clove is optional)

Bring to a boil and add the onion:

• 2-4 c broth. (I used 1 T "Better Than Bouillon" and water)

Add the following and cook for 1/2 - 1 hour:

• 1 c cooked beans
• 1 c chopped cooked potatoes
• 1 carrot, grated or sliced
• 1-2 c chopped greens (lettuce, kale, spinach, broccoli, etc.)
• 1/2 c chopped leafy herbs (cilantro, celery leaves, etc.) OR up to 1 T dried herbs (sage, rosemary, oregano, marjoram, etc)
• Optional, 1/2 tsp salt (if the broth is not salty)

Hint: Use whatever seasonings you like - or if you're not sure, open a spice bottle to smell what's inside. Does the flavor complement what you are hungry for? If so, add a pinch.

Enjoy. Store leftovers in fridge or freeze for later.

Note: If you prefer a creamy rather than thin texture, thicken it. Before you remove the soup from the stove, stir in 1/4 c coconut cream OR thickener (1/2 c plant milk or water + 1 tsp starch: cornstarch, potato starch, flour, etc.) Stir until it thickens. Then taste and add a bit more salt if it's not flavorful enough.

Rating: 4/5

Flavor: savory

Calories: 350 with broth; 500 with added coconut cream

Time to prepare: 1/2 hour plus 1/2-1 hour cooking

Tea: black