This Easy Black Bean Soup is comfort food to be sure, but with a zing. The warm, flavorful spices wake up the tastebuds and put a little fire in the belly (in a flavorful, not a hot kind of way). And I just love that I can prepare a batch with just a few pantry ingredients, and then stash it in the fridge to portion out throughout the week for lunches, or as an easy supper. This soup even works as a perfectly satisfying breakfast when topped with a poached or fried egg.
Can you have enough soup recipes? I really don’t think so. In our house, we have soup at least once a week – and often more in the wintertime. To my way of thinking, a big pot of soup simmering on the stove is just perfect comfort food – warmth and nourishment for the body, and a balm for the soul.
And like most soup recipes, this recipe is customizable. For the sake of convenience, I’ve used canned beans, but you can cook up some dried beans to use, or use your own home-canned beans. And while I like the flavor of fire-roasted tomatoes in this soup, any kind of diced tomatoes will do the trick. Save yourself some money and a trip to the store by using what you have.
My favorite way to enjoy this soup is steamy hot, topped with a big dollop of sour cream and a generous dusting of chopped fresh cilantro.