p.h.d.elicious cooks plants in tiny kitchens

This is the Best Red Bean Soup from Gourmet Today, one of those accidentally vegan recipes. I used up my old, pretty anasazi beans, and poblanos instead of cubanelles and aji dulces. They don’t seem to have cubanelles here that often–it’s interesting to see the regional differences in supermarket produce stock.
Anyhoo, the soup itself is more subtle tasting than its ingredient list implied, but pretty delicious, especially after the first day. I think I’ve decided that I like my pureed bean soups pretty watered down, or they start to remind me of a big bowl of refried beans. Those are some of my bean soup thoughts.