I was skeptical of this soup when I first read the recipe. I like a thick and hearty black bean soup, and most recipes that produce that kind of result require the use of dried black beans and an overnight soak. That’s just not my style. So although I love black bean soup I’ve never made it at home. But this changed everything. It’s incredibly easy and has exactly the consistency and taste I love. It tastes like it cooked for hours, with layers of flavors. But honestly, I think this takes maybe 10 minutes from start to finish. I’ve made it several times now, and still love it. Serve it with a salad and some warm bread and you’ve got a healthy, delicious dinner on the table faster than you could get take-out. I recommend making a double batch so you can have the leftovers to take for lunch during the rest of the week.
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Fresh chopped cilantro adds a nice taste, and some pretty green color.
I'd recommend trying this with Beef Broth once, it definately makes for a richer tasting soup … and the cilantro IF you like cilantro (hubby is one of those that says it taste like soap).
What a quick fix! We really enjoyed this one. The only thing to consider though, probably not the best idea to make this for people who have a sensitivity to beans, as canned beans tend to still have a bit of whatever it is that causes gas.