I love getting another meal out of left-overs. From Michael's take-out, I use the roast chicken bones to make stock. He doesn't eat all the rice, so I have some for the soup. As is traditional with many Cuban dishes, a mound of raw, sliced onions comes on top of the chicken. Needless to say, he doesn't eat any of the onions, so they're all for me.
The result is a delicious soup, with latin-flavors and a healthy, clean taste. I like to add bacon or sausage, but if you're a vegetarian, like my friends Marjorie and Grace, don't add the bacon and use water instead of the chicken stock. If you're making the soup with ingredients from the market, you can use the black beans made by any of the Latin brands like Goya. (Just a side note, the best black beans I've ever eaten were ones I had in Costa Rica where my parents lived for 20 years. Unbelievably delicious.)
Black Bean and Vegetable Soup
½ cup chopped onions
2 garlic cloves, peeled, finely chopped
1 ½ cups black beans, cooked
1 piece of bacon, finely chopped
¼ cup finely chopped carrots
¼ cup finely chopped broccoli stems, peeled
½ cup finely chopped Italian parsley
½ cup cooked long grain rice
2 cups homemade chicken stock
1 teaspoon olive oil
Sour cream (optional)
Homemade croutons (optional)
Serve in a bowl and top with croutons or sour cream.
Preparation Time: 10 minutes. Cooking Time: 20 minutes.