Last night my husband 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, but the scrapings were good too). I added cooked ground pork, and we had our usual toasted French bread with the meal. The soup was very filling (stick-to-the-ribs), and there is enough left over for another serving each.

 

Now that we have tried all varieties of Bear Creek soups, our votes are in: my husband’s favorite is Creamy Potato, while mine remains Creamy Wild Rice; both with the accompanying French bread, of course.