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Cook the Issue 2010

Cook the Issue 2010: Black Bean Soup with Sherry

By Pielove, member

September 28th, 2010

This was the perfect soup for a busy weekday-- fast, healthful, and really delicious.  My husband and I really loved the cumin flavor.  I garnished with feta, cilantro, and minced flame pepper, woo woo!  Worst of all, for the photography specimen, I added a bit too much hot pepper as my first garnishes sank.  At least I remembered to wear my pepper-mincing gloves and not touch anything sensitive.  We had our soup with ham sandwiches and coleslaw-- a great dinner.

Recipe Used: Black Bean Soup with Sherry

posted in: Gallery, Cook the issue 2010
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