New favorite recipes

I came up with a couple of new recipes recently- one for leek, potato and parsnip soup, the other for black bean cake burritos.

I still have leeks and parsnips from last year's crop- they did really well, and I have them stored in the fridge.

Leek, Parsnip, and Potato Soup

2 cups leeks, sliced

2 Tbsp. olive oil

2 cups parsnips, peeled & chopped

3 cups potatoes, diced

Water to cover veggies

Vegetable bouillon

Salt and pepper to taste

Saute leeks in olive oil until soft. Add rest of ingredients and cook until veggies are tender. Remove from heat and blend until smooth. Amounts are approximate. You can alter to taste.

Black Bean Cakes

2 cups cooked black beans

1/2-1 cup cooked short grain brown rice

1/2 chopped onion

1/2 chopped green pepper

1 egg

1/2-1 tsp. cumin

1/2 tsp. chili powder

Mix ingredients in food processor and blend until well mixed.

Saute dollops (spread into patty shape) of black bean mixture in oil until crispy on both sides.

Serve cakes in flour tortilla with baby spinach, cheddar cheese, avacado, salsa, and plain yogurt.