avoid food waste

Make the most of any tins of black beans in your cupboards and make this easy and satisfying soup. Serve with coriander, avocado, feta and pumpkin seeds

Black bean & tortilla soup

olive oil

chopped onion

chopped peppers

garlic cloves

tsp cumin

garlic

tsp chilli powder

tomato purée

stock

can chopped tomatoes

cornmeal

jalapeños

black beans

jalapeño brine

corn tortillas

coriander

Heat the olive oil in a deep pan over a medium heat. Add the onion, peppers (any colour you like) and garlic cloves with a big pinch of salt. Cook for 10 mins, until starting to soften, then add the ground cumin, garlic granules and chilli powder along with the tomato purée. Cook for 5 mins, until the purée has caramelised.

Pour in the veg stock, chopped tomatoes, cornmeal or polenta, chopped pickled jalapeños and black beans, along with the liquid. Add a splash of jalapeño brine and bring to a simmer. Cook for 45 mins, until thickened and reduced. Season, then scatter in the corn tortillas, cut into small strips. (Use flour tortillas if that’s what you have.) Rest for 5 mins before serving. Serve with chopped coriander, avocado, crumbled feta and pumpkin seeds, if you like.

Rustle up this healthy, low-fat, low-calorie soup with orzo, chickpeas, veg and a can of chopped tomatoes. Top with grated parmesan to serve

Orzo & chickpea soup

onion

carrots

celery

rosemary or thyme sprigs

vegetable stock

can chickpeas

orzo

extra virgin olive oil

Heat the olive oil in a deep pan over a medium-high heat and cook the onion, carrots and celery, including any leaves for 15 mins until softened. Stir in the tomato purée, garlic cloves and rosemary or thyme sprigs. Cook for a few minutes until the purée is caramelised. Pour in the stock, chopped tomatoes, chickpeas (and the liquid from the can) and parmesan rind, if you have one. Simmer 15 mins.

Pour boiling water over the orzo in a heatproof bowl and set aside for 15 mins. Drain the orzo, add to the pan and cook for 5-8 mins until the orzo is tender. Fish out and discard the rosemary stalks and cheese rind, then season well. Drizzle over extra virgin olive oil and grated cheese to serve.

Enjoy umami nuttiness in this salad dressing, a balance of hot, sour, sweet and salty. It's excellent served with summer slaws or on a salmon salad

Sesame & lime salad dressing

maple syrup

tbsp apple cider vinegar

¾ tbsp soy sauce

sunflower oil

½ tbsp sesame oil

lime juiced

hot sauce (we used sriracha)

tsp fish sauce

In a jam jar or blender, combine the maple syrup, apple cider vinegar, soy sauce,  sunflower oil, sesame oil, lime juice,  hot sauce, fish sauce and garlic. Shake or blend to emulsify, and season to taste. Will keep chilled for up to five days.

Top 3 avoid food waste recipes from across the web

The most viewed avoid food waste recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Black bean & tortilla soup

Orzo & chickpea soup

Sesame & lime salad dressing

Top 3 avoid food waste recipes from across the web

The most viewed avoid food waste recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Black bean & tortilla soup

Orzo & chickpea soup

Sesame & lime salad dressing

The most viewed avoid food waste recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine