Leftover Veggie Soup

Leftover Veggie Soup

1 cup leftover brown rice/garbanzo beans/other beans

(if using beans, add bean broth to replace some of the water)

a few cups water

1 small onion, sliced thinly

3-4 cloves garlic, sliced

a handful of spinach or other dark green leafy

1-2 stalks celery, sliced

2-3 stems green onion, sliced

1 handful of cherry tomatoes

2 tablespoons coconut oil

cumin and turmeric

dried thyme and rosemary (optional) or fresh parsley

sea salt

Bring the leftover rice/beans to a simmer in 1/2 a 2-quart-sized pot. Allow to simmer a few minutes to further soften the rice/beans. Then add in the onion, garlic, celery, coconut oil and spices and simmer until the onions are becoming translucent. Add the remaining ingredients and simmer a couple of minutes. Turn off the heat and serve immediately while veggies are at peak color.

Alternately, put the veggie stew into a blender and blend to a smooth creaminess

and serve immediately while hot and full of freshly cooked veggie flavors. 

Garnish the blended soup with diagonally cut green onions. Serve.