My previous post offered a bean brownie that can be a commitment to make, but tastes great if you block out enough time in the kitchen. (What can I say, the sun came out briefly yesterday and I was inspired). Today is a different story. It’s been a constant drizzle here and I find it hard to motivate off the couch and away from the iPad.
So … I made some soup to get into the week. This is an I-cleaned-out-the-freezer soup. It took a total of five minutes to pull together and was ready to eat in less than 15 minutes.
5 Minute Vegetable Soup
1/2 bag of California mixed blend frozen vegetables
1/2 bag of collard greens
1 can of Great Northern beans
1 can of diced tomatoes
1 cup of water
1 box Trader Joe’s low-sodium vegetable broth
1 tablespoon garlic powder
1 tablespoon onion powder
This soup comes to a boil quickly, so after it boils, you can take it down to simmer, or go ahead and serve. I also added some red pepper seasoning from a spice kit I got at World Market. However, it still didn’t have the heat/spice zing I wanted. I didn’t want something overpowering like chipotle, but I wanted a background spice.
Behold the magic ingredient, 1 teaspoon added to 1 bowl of soup:
I am not a big fan of this dip just straight up with chips; it strikes me as way too salty. But … mixed into a soup, it works really well for flavor. It also gave my soup that was heavy on carrots a darker color.
Try it and see!