Welcome to the Hearth and Soul Hop for November 6, 2012—the food carnival for and about food that not only nourishes our bodies, but our souls!
If you hadn’t already noticed, my highlights tend to go by my mood. Lately, I’ve been in the mood for large pots of beans, soup or otherwise, so the following recipes piqued my interest. It is a debate at our house about which is better, pinto or black beans, this time black beans win!
Roasted Garlic Black Bean Stew by Teczcape-An Escape to Food
Andouille and Black Bean Soup by MJ’s Kitchen
Fire Roasted 7-Bean Crockpot Chili by Sumptuous Spoonfuls
Please join us by sharing a link or browse the many already shared.
Rules for linking:
If you are new to a blog carnival, or blog hop, following these easy steps:
1. Read the entire rules for linking, including the Mission Statement.
2. Scroll down to the bottom where you will see a small box that reads, Add Your Link here.
3. Click on that button and follow the instructions. (You will be asked to enter the URL of your recipe or article.)
Please be sure to:
♦ Link a post that closely fits into the mission.
♦ Link to your article only and not directly to your blog front page.
♦ Link back to one of the blog hosts within your original post by adding in the URL of this blog hop post which you can copy from your browser address bar. You could also choose to place a blog badge into your post.
Recipes should include healthy ingredients and can be old or new recipes or posts, please update old posts to include a link back to one of the co-hosts. Articles on real food, slow food, foraging, herbal remedies, local food, sustainable food, organics, gardening or any healthy eating information written in a positive and loving light are also welcome.
Note: The linky will stay open from 4:00 a.m. EST Tuesday (That will be 1:00 am PST or 8:00 am GMT) to 11:59 pm Thursday (Eastern time).
You can find the Hearth and Soul Hosts sharing links to entries on the Hearth and Soul Hop Facebook Page, Pinterest Boards, and on Twitter at @HearthNSoulHop through out the week.