If you’ve indulged in last week’s recipe, you probably have a few leftover ingredients in need to be used. I think one of the tricks to an efficient solo kitchen is knowing how to use these before they go bad. Not only does leftovers help cut your cooking time but using them minimise wastage and saves you money – win, win and win.

Being in this exact situation myself I was browsing the many food blogs I follow in search of inspiration to cook my half can of black beans in a quick and easy way. I’m a regular reader of Love and Lemons. Her style is quite different than mine and concentrates mostly on vegetables, which inspires me a lot. You should check her site, it’s absolutely gorgeous, with food so colourful it’s a pleasure to watch and read.

So the other day while browsing her site I stumble upon a lovely black bean soup – exactly what I needed. I was quick to the kitchen and made the recipe in no time. I was so impressed with the ease and swiftness this meal comes together I want to share it with you – it totally fits the solo cook lifestyle.

I’ve adapted the recipe to suit the quantities of bean that were left from my previous cooking session and I served the soup alongside mashed avocado on toast. It’s hot, warming and filling, ideal for those cold and grey nights we’ve been having.

This recipe is based on the Love and lemons spicy black bean soup: http://www.loveandlemons.com/2014/01/27/spicy-black-bean-soup/