I’m home after a very long workday, which followed an all-night grading session; it’s been a good day, but I’m wiped out and ready to go to bed early. Happily, it’s super easy to whip up a quick dinner soup when one has recently cooked pinto beans.

3 carrots
2 green zucchini
5-6 celery stalks
big handful parsley
big handful cilantro
1 1/2 cup pinto beans, cooked
1 teabag Numi Savory Tea
2 heaping tablespoons Ajvar mild vegetable spread

Cut vegetables into 1/2 inch cubes. Mince herbs. Place everything in a pot and cover with water or broth. Gently place Numi teabag atop the soup and let cook for 25-30 mins.

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