This soup was delicious! I didn’t think this soup was that spicy, which is saying something. I honestly would recommend adding some more of the red pepper flakes. Even though this is soup, it almost was like a delicious bean dip; we had organic white tortilla chips to scoop up the soup. This was easy to make and easier to eat. This will definitely be made again.
This soup does make a lot, but it can keep to about 4 to 5 days and it freezes well. I am sure this will make some great left overs.
My college roommate asked if this could be done in a slow cooker and I wasn’t sure, but I would try putting all the ingredients in to the slow cooker and slow cook it for about 6 hours.
I am still not the best at food photography, so hopefully the photos that don’t scare you away.
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