Share it
Year of the Soup: Week 3
I need a food stylist. Photographing soup is hard! This black bean soup tasted really good, but the presentation was, um, sub par. This was the third take :)
You can find the recipe for Black Bean Soup with Roasted Red Pepper HERE. The recipe does require a pressure cooker. (Side note: I love my pressure cooker! I steamed an artichoke for friends last weekend in only 12 minutes! Ok, cooking nerd moment over.)
As leftovers this soup makes excellent burritos. Sounds weird, but it thickens a lot when it cools. Just spoon some soup into a tortilla with shredded cheese and pop it in the microwave. Yummy!
2 comments
Stefanie said:
February 3, 2010 at 6:19 pm
OK – I’m going to make this soup on Sunday. I don’t have cumin seeds, but I do have powdered cumin (bought at the spice shop in Soulard Market…). Do you know if ground and seeds would subsitute 1:1?
tracy said:
February 3, 2010 at 9:17 pm
They do! I used ground cumin as well and it was just fine :)