Leftover Veggie Soup 1 cup leftover brown rice/garbanzo beans/other beans (if using beans, add bean broth to replace some of the water) a few cups water 1 small onion, sliced thinly 3-4 cloves garlic, sliced a handful of spinach or other dark green leafy 1-2 stalks celery, sliced 2-3 stems green onion, sliced 1 handful of cherry tomatoes 2 tablespoons coconut oil cumin and turmeric dried thyme and rosemary (optional) or fresh parsley sea salt Bring the leftover rice/beans to a simmer in 1/2 a 2-quart-sized pot. Allow to simmer a few minutes to further soften the rice/beans. Then add in the onion, garlic, celery, coconut oil and spices and simmer until the onions are becoming translucent. Add the remaining ingredients and simmer a couple of minutes. Turn off the heat and serve immediately while veggies are at peak color. Alternately, put the veggie stew into a blender and blend to a smooth creaminess and serve immediately while hot and full of freshly cooked veggie flavors. Garnish the