The weather has turned a bit colder here,
so I tried a new recipe from
the November issue of Cooking Light,
a creamy, spicy black bean soup.
I made a few changes, like canned beans
since I didn't have any dried,
an extra dash of cumin, some fresh-ground peppercorn,
and I swirled in a little parmesan before eating it.
I didn't use the eggs or cilantro garnish
(although I do like cilantro).
I also sopped it up with sourdough wheat bread
from Trader Joe's.
The taste is spot on, but next time I will
make it just a bit thicker.
Even so, this is a great soup for a chilly day!
Also, on my latest visit to Trader Joe's,
I was super excited to find that
Dark Chocolate-Covered
Peppermint Joe Joe's are back in stock
for the holidays....
Oh. My. Goodness. how I love those things.
