From the page: Yesterday's beans have a future
Idea 7
Broth for vegetable soup
Bean broth is the oldest secret of home kitchens: when bean leftovers cool, the starch released by the grains leaves the liquid creamy and full of flavor. Grandmothers commonly saved it precisely to thicken soups — nothing was lost, everything became a meal.
What you need
- Bean leftovers with broth (1 to 2 ladles, seasoned or not)
- Whatever vegetables you have at home (potato, carrot, zucchini, chayote, parsley root)
- Onion and garlic (optional, if the beans are unseasoned)
- Water (only if the broth is very thick)
- Salt and parsley or chives to taste
How to make it
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1
Blend the bean leftovers in the blender or mash the grains well with a fork — this releases the starch that will give the soup a creamy body.
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2
Chop the vegetables into small cubes, all the same size, so they cook evenly and in the same time.
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3
Bring the blended bean broth to medium heat with the vegetables; if too thick, add hot water to cover — hot water doesn't interrupt the cooking.
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4
Cook for about 15 minutes, until the vegetables are soft when pierced with a fork.
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5
Taste and adjust the salt, remembering the beans are already seasoned — add gradually.
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6
Finish with fresh parsley off the heat, so the aroma doesn't evaporate with the warmth.
Finishing touches
For a rustic version, mash some vegetable pieces against the side of the pot before serving. Leftover soup? It freezes for up to 3 months in sealed containers and becomes ready-made dinner on busy days.
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