Spring is a funny time: cold and raw one day and bright and sunny the next. The Black Bean is the perfect soup for days like today. If you find the seasoning too assertive, top your soup with some diced avocado or low-fat yogurt/sour cream. If you like a little more bite, add a squeeze of lime juice, or some diced onion or cilantro.
Next week: Mushroom Barley. This is an adaptation of a recipe from "The Enchanted Broccoli Forest" which was authored by Mollie Katzen, who also wrote the Moosewood Cookbook. I will be using homemade, low-sodium chicken stock, unless there are requests for store-bought vegetable broth (which I find to be much sweeter). If you are looking for a richer soup, you can add a little milk to make a creamy soup.
Next week: Mushroom Barley. This is an adaptation of a recipe from "The Enchanted Broccoli Forest" which was authored by Mollie Katzen, who also wrote the Moosewood Cookbook. I will be using homemade, low-sodium chicken stock, unless there are requests for store-bought vegetable broth (which I find to be much sweeter). If you are looking for a richer soup, you can add a little milk to make a creamy soup.
