I have leftover potato water from Sunday’s mashed potatoes, so the Soup du Jour for luncheon, beginning on Thursday makes use of it. As usual, I sautéed chopped onion, celery, and carrots. I added some minced garlic before adding the potato water, a 14.5 oz. diced tomatoes with juice, about ½ cup black beans that I found in one of the freezers, and 1/3 cup of farro. I added ½ tsp. sugar and ¼ tsp. of Penzey’s Pico and Salsa seasoning. I brought it to a boil, then simmered for 30 minutes. It needed something, so I added ½ tsp. Worcestershire sauce, then dissolved ½ tsp. Penzey’s beef base in ¼ cup of hot water and added it.
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