Soup on Sunday's

I have been horribly uninspired to cook since I started "working".

Perhaps its because I spend at least 8 - 10 hours everyday talking and thinking about what other people eat and seeing first hand the consequences of poor dietary/lifestyle choices. Perhaps its because its not as convenient to get great ingredients (No Monterrey Market, no Berkeley Bowl, no Trader Joe's). Perhaps its because I am only cooking for me. Who knows?? Anyway I've got to get back cooking... Starting with a little soup on Sunday's.


Spicy Southwestern Soup

Soak 1.3 cups of mixed dried beans in water for a few hours.
(I used beans from North Day Trading Co, found in the bulk bins at Whole Foods)
Use a colander, drain and rinse beans.

In a large stock pot over medium-high heat saute 1/2 chopped onion, 2 -3 cloves of garlic in ~1 tablespoon of olive oil. Allow to become fragrant and translucent ~7 minutes.

Add beans back in and cover with about 1.5 inches (~6 cups) of water. Add 2 tablespoons of Better than Bouillon or 2-3 cubes of bouillon. I like chicken or veggie flavor. Add 1/2 cup of prepared salsa. Cover the pot bring to boil and than turn down allow to simmer for 60 - 90 minutes. You want the beans to be tender but not falling apart.

At the end a 5 - 10 minutes before serving (depending on how cooked you like your veggies) Add:
Handful of chopped cilantro
1/2 chopped red bell pepper
1 cup of of chopped carrots
1 chopped squash (zucchini or yellow or whatever you have and like)
Whatever else you think would be good.

Garnish:
Cheese, avocado, lime wedges

Time: 2.5 hours, mostly unattended
Serves: 4 easily - 6