Friday, May 14, 2010

Mexican Black Bean & Barley Soup with Cornbread


Made this soup last night and substituted kale for the collards, corn for the hominy and used 3 cups less stock. Cornbread came from this recipe. (as always, no need to use the oil.....)

1 comment:

Anonymous said...

Shredded carrots on salad?

Ewwwwww