More Soup.

The other day I made the refried bean recipe that Morgan posted on Little House of Veggies. Great blog, if you haven't visited do. Lots of kid friendly and really yummy vegan recipes. Anyway, I made the beans. They were delicious. At least I thought they were. I have a very bean resistant family. My husband doesn't like them and two out of my three kids seem to be somewhat averse to them. I am working on changing that by preparing beans more often, and by sneaking them in when I can. The point is I made a giant pot of beans and I was the only one who ate them and now I am tired of eating beans. So I did what my mom always did with leftovers. I made soup. Whenever my fridge gets too full or I have too many leftovers that I sick of eating I make soup and freeze it. It is great to be able to pull a jar of soup from the freezer. An easy dinner, especially in winter during busy school times and short days.

Leftover Bean Soup:

Whatever amount of leftover beans you have
1 tube of tomato paste
4C water
2 vegan bouillon cubes (Rapunzel brand is my favorite)
1 C frozen corn

Throw it all in a big pot, simmer until everything is combined well and tasty. Add more water if you need it. For every additional 2 C of water throw in another bouillon cube too. Any frozen veggies that appeal to you would be great here. I almost put in some collard greens but then decided to cook them for dinner that night instead. It is a pretty loose recipe, but it always turns out yummy and freezes really well.