Anonymous wrote:

Anonymous wrote:I just do a version of Jacque Pepin’s refrigerator soup.

You start with the basic onion, celery, and carrots- I tend to add a few cloves of garlic. Chip the, up and saute in olive oil. When they are nice and soft I add about two cups of broth and simmer for a while and then I use my immersion blender to thicken things up and a can of tomato sauce - just tomatoes. Let that simmer for a bit. I add a can of white beans with liquid and a can of black beans with liquid. Then I go into my fridge and pull out what3ver veggies I have. If I planned I will put in a cup of frozen corn and a cup of frozen peas, sliced carrot medallions, chopped up potato- maybe some broccoli.

Peas?

Anonymous wrote:I just do a version of Jacque Pepin’s refrigerator soup.

You start with the basic onion, celery, and carrots- I tend to add a few cloves of garlic. Chip the, up and saute in olive oil. When they are nice and soft I add about two cups of broth and simmer for a while and then I use my immersion blender to thicken things up and a can of tomato sauce - just tomatoes. Let that simmer for a bit. I add a can of white beans with liquid and a can of black beans with liquid. Then I go into my fridge and pull out what3ver veggies I have. If I planned I will put in a cup of frozen corn and a cup of frozen peas, sliced carrot medallions, chopped up potato- maybe some broccoli.

Anonymous wrote:Okay, this one does call for pepper and onion:

https://www.thekitchn.com/sweet-potato-and-black-bean-chili-23744338

I've made it before, I'd recommend some cornbread with it.