Wednesday, August 15, 2012

Innovative Leftovers Part 4–Summer Vegetable Stew

I absolutely love split pea soup, but you know how canned soups are, for the most part, disgusting?
Unfortunately, the same holds true for canned split pea soup. So I decided to jazz mine up a little when I was making dinner for myself. (My brothers weren't gonna feed me, that's for sure.)

Summer Vegetable Stew
Serves 1-2


1 can split pea soup
1/2 zucchini, cut into quarter-rounds
1/2 carrot, cut into half-rounds
1/2 can black beans
1/4 onion, chopped
1/2 teaspoon cornstarch mixed with 1 tablespoon water (if soup is watery)
Salt and pepper
Spices (garlic powder, oregano, cayanne)
Olive oil


Drain black beans into a bowl, reserving some of the liquid. Rinse. Place zucchini, onion, carrot, and beans into a small pan over medium heat with some olive oil and stir.

Add spices, salt, and pepper to taste. Place pot lid over pan and allow to cook until zucchini is soft.

Pour split pea soup into a medium saucepan over medium heat.

If soup is watery, mix cornstarch in 1 tablespoon water to form a smooth slurry and add to soup.

Add vegetables and stir.

Stir in reserved bean liquid.

Allow to come to a gentle boil and thicken if needed, then remove from heat. Adjust seasonings if necessary.


Well, it's not perfect, but it's definitely better than the soup alone. It's also better than whatever my brothers would have made. Just kidding. Maybe. The vegetables give it a nice fresh feeling and the spices make it taste a lot better than the soup normally does. I recommend serving with naan or flatbread. (Trader Joe's makes a great tandoori naan.) Or you can make toast. That works too.
So even though this improved the soup quite a bit, homemade soup trumps canned any day.

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