Appetizing Muse

Last night Wilbert and I finally tried the final variety of Bear Creek soups: Tortilla.

The soup was more like a stew, with red beans, kernel corn, peppers and thin strips of tortilla - some of which burned at the bottom of the pot. The scrapings were good, too. I added cooked ground pork, and we had our usual toasted French bread with the meal.

The soup was filling (stick-to-the-ribs), with enough left over for another serving each.

Now that we've tried all varieties of Bear Creek soups, our votes are in: Wilbert's favorite is Creamy Potato, while mine remains Creamy Wild Rice - both accompanied by toasted French bread, of course.