<\/p>\n
Some days, I feel like I cook so many soups that I should just rename this blog to “Sel et Soupe.” But there’s good reason for my love of soups – they’re quick, easily adaptable, healthy, and delicious. Maybe I’m inspired by my mom, who first started feeling confident in her cooking when she discovered soups. Whatever the reason, here is another soup recipe. I was feeling a little playful and wanted to do a take on refried beans, so I cooked down pinto beans and pink beans (feel free to use just one or the other) and roasted a few bell peppers to add in as well. The result was thick, smoky, and quite tasty, especially when topped with sour cream and cheddar cheese (as pictured) or with a fried egg for a twist on huevos rancheros (my breakfast the day after cooking this). But even served plain, this soup is worth making – and maybe it’ll convince you to love soups, too.<\/span><\/p>\n Ingredients:<\/p>\n *Red or yellow are best as they’re sweeter and have more nutrients than the green ones. Method: <\/span><\/div>\n<\/div>
\nRoasted Pepper and Refried Bean Soup<\/span><\/strong>
\nYield: 6 – 8 servings<\/span><\/p>\n\n
\n**Or bacon fat.<\/p>\n
\n<\/p>\n\n
Related Posts:<\/h3>