This soup is just a nothing real special thrown together blend of leftovers we had hanging around the refrigerator. Feel free to substitute chunky tomatoes, carrots, onions, cabbage, and other veggies.
1/2 medium red potato, cooked
2 c. homemade gazpacho or vegetable marinara
1 c. green beans, cooked
juice of 1 can black beans
~1 T. black beans
fresh parsley, chopped
5 fresh basil leaves, torn
ground pepper
Combine the black bean juice, marinara, green beans, and seasonings in a small pot. Chop up the cooked potato and add to the soup. Bring to a boil over medium high heat then turn to low and simmer; the longer you simmer the soup the more time the fresh basil gets to flavor the soup. Serve hot.
2 c. homemade gazpacho or vegetable marinara
1 c. green beans, cooked
juice of 1 can black beans
~1 T. black beans
fresh parsley, chopped
5 fresh basil leaves, torn
ground pepper
Combine the black bean juice, marinara, green beans, and seasonings in a small pot. Chop up the cooked potato and add to the soup. Bring to a boil over medium high heat then turn to low and simmer; the longer you simmer the soup the more time the fresh basil gets to flavor the soup. Serve hot.
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