Tortilla Soup, Part Two

Last night’s dinner was so awesome. Was it because it was delicious? Possibly. Was it because it was quick and easy? Probably. Was it because it used up leftovers? Definitely!

We had about 4 cups of the Tortilla Soup left over, so I decided to make that delicious broth stretch a bit further. I just added a few things to the pot and came up with a wonderful dinner. I need to do that more often…re-use leftovers in an interesting way. We usually just reheat the stuff and eat it again, but I like the idea of using leftovers as a base for another, different dinner. I’ve always read about people who will roast chicken one night, then use it the following nights for other dishes. It’s a bit different for us since we don’t cook meat at home, but I’ve officially taken the first step! Soup! Part Two!

On another note, I’d like to take a moment to wish my friend Lindsay a very Happy Birthday! She’s one of the most beautiful people I know, kind and considerate, freakishly intelligent and motivated, and she makes one mean tiramisu. :) Tonight we’ll be dining at Ararat, a Middle Eastern restaurant, to celebrate this special day. And eat a lot.

Tortilla Soup, Part Two

4 cups leftover Tortilla Soup, or any other brothy, tomatoey, yummy soup
1 can vegetable broth
1 can black beans, rinsed and drained
1 can yellow hominy, rinsed and drained
1 zucchini, sliced

Toss it all in a pot and simmer until the zucchini’s tender.

Makes 4 servings.

Source: poco-cocoa.

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