Tag Archives: black bean soup recipe

Hooray for Soup Time!

*** I HAVE BEEN WORKING ON THE SECOND VOLUME IN THE GROOVY GREEN KITCHEN SERIES IN THE PAST FEW WEEKS AND IT’S GOING VERY WELL. ***

THIS BOOK/EBOOK WILL BE ALL ABOUT SOUPS: SIMPLY, SUPER, SUPPER SOUPS, TO BE EXACT! ;<)

THOUGHT I’D ALSO SHARE SOME OF MY FAV SOUPS FROM THE VEGGIE ARCHIVES IN THIS ENCORE POST.

HOPE YOU ENJOY ONE OR MORE OF THESE RECIPES SOON.

HAPPY THANKSGIVING TO CANADIAN READERS.  AND HAPPY COOKING AND WEEKEND TO EVERYONE! :<)

VEGGIES, YARNS & TAILS

I’ve been making a variety of favorite soup recipes lately. It’s great to get back to cooking after the long, hot summer.

 I’ve said it before, I’ll say it again. I am NOT a hot weather person.

I thought I’d share a collection of some of my favorite soups today. 

 I’ve included photos and links back to the original posts that include the recipes and readers comments.

 Do let me know if you’ve given any or all of these a try.

It’s soup time again….and the cooking is oh so easy! 🙂

Tuscany Minestrone Soup

                             

Tangy and Terrific Black Bean Soup 

 

Curried  Apple Soup

 

 

 Summer’s Bounty Herb and Veggie Soup

 

 

 Scotch Broth

 

Happy Cooking!

                                  

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A Wonderful Cornbread Recipe/Soup too!

What is black bean soup without cornbread to accompany? Just not complete, I’d say.

I found this amazingly moist cornbread recipe over at About.com (yes, I do make and enjoy other people’s recipes ;<) LOL) and it is a keeper.

Perfect with my recipe for  black bean soup that I shared here a while ago. If you missed it the first time, here’ s the link to the recipe. And the yummy photo too:

The cornbread is delish but don’t make more than what you plan to eat on any given day. It doesn’t freeze well and dries out quickly. I’m going to make a batch later today as I’ve got this soup on the menu for tonight’s supper. I may give it a try as muffins this time.

A few personal preferences/tweaks: I usually make it in a 7″ x 11″ baking pan, instead of the 9″ square as the recipe suggests.  I also adjusted the oven temp. down to 375F. It was browning too fast at the higher suggested temp. Could be the oven here though, they all vary a bit. I also used only 2 large eggs and decreased the baking powder to 2 teaspoons, salt to 1/2 teaspoon.

And if you haven’t tried the Turtle/Black Bean soup yet, it makes for a perfect culinary duet!

 Happy Cooking. 🙂