About the Recipe
No time to go to the grocery store today - what am I going to make for dinner? A protein and vegetable packed soup that takes 10 minutes of chopping and 20 minutes of one-pot cooking. And if I happen to have a bag of shelled edamame in the freezer, I toss that in with the beans for even more protein. It's also good without the mushrooms if you're not a fan.
Ingredients
2 TBSPS olive oil
1 red or yellow onion, chopped
1 carrot, chopped
1 cup mushrooms, chopped
14oz can of black beans (not rinsed or drained)
1 small red pepper, chopped
2 tsps dijon mustard
1 tsp cumin
1/2 tsp garlic powder
1/8 tsp (or more if you like heat) black or cayenne pepper
Juice of one small fresh lime or lemon
2 empty black bean cans worth of water
Optional: 1/2 or 1 whole cup of farro
Preparation
saute chopped onion for about 5 minutes, until translucent
add mushrooms and carrots, stir and cook about 2 minutes
add red pepper, mustard, and the entire can of black beans
fill the empty can with water and empty it twice into the pot, stir
add the lime/lemon and spices, stir again and bring to a boil
add the optional farro if desired and let it simmer about 10 additional minutes
turn off the heat and let the pot stand until ready to serve
pour into serving bowls and sprinkle each one with chopped scallion