Black Bean Soup 2 Ways

This is my world famous Black Bean Soup... ok, I don’t know how famous it is, but I have a friend from Australia who loves it, he requests it every time he’s around. And he’s on the other side of the world. I also have a friend who told me she didn’t want baby gifts from me, she just wanted Black Bean Soup. My hubby and my boys love it and request it. So to me that says it’s pretty darn good.
It can be vegetarian quite easily. I use homemade Chicken stock, that’s what I prefer and I always have some in my freezer. You could just as easily use vegetable stock.
I don’t measure at all, so these are guesstimates. Start less, you can always add to taste.
Oh, and this makes a ton of soup, because it freezes like a dream!

Quick Way
2-3 Large Cans of Black Beans Drained & rinsed a bit
1 can refried beans (Vegetarian if you’re going that route)
1-2 boxes of Stock (Chicken or Vegetable) This is a preference thing. I like mine thicker, my kids like it thinner.
¼ cup dried minced onion
2 Tbsp Diced jalapeno or more if you like (use fresh, jarred, canned, whatever)
¼ cup chopped up red pepper (you could use from frozen)
~2 cloves of garlic minced (you can use the jar stuff)
cumin (I start with a good palm full)
~ 1-2 Tsp cayenne powder (depending on how hot you like it, that would be medium)
½ tsp chili powder
salt ( not much, canned beans tend to be salty, you can always add more)
Fresh Cilantro (I’m sorry I think this is a must & I use a ton!)
1 Tbsp Lime juice (optional I like it)
¼ cup Prepared Salsa/Pico (fresher the better though)

Optional Toppings
Fresh Cilantro
Sour Cream
Shredded Cheese
More Salsa
Tortilla Strips/Chips

Dump all of the ingredients in a big pot and cook on medium heat until it starts to bubble a bit, stirring occasionally. It should take about 20-30 minutes. Put in bowl, top if desired. Eat. Makes a ton, freeze extras if you want.

Cheaper Way
1-2 bags of dried black beans
1 can refried beans
8 cups or so of homemade stock (more if you like it thinner, less if you like it thicker)
¼ cup diced onion
¼ cup diced red pepper
2 jalapenos diced
2 cloves garlic minced
A palm full of dried cumin
1-2 Tsp Cayenne powder depending on how hot you like it
½ tsp chili powder
salt (Usually about 2-3 Tablespoons worth, but I don’t salt my stock or beans, so it needs it)
Fresh Cilantro (LOTS!)
Juice of 1 lime (optional, I like it, hubby not so much)
¼ cup salsa/pico (I use my recipe)

Optional Toppings
Fresh Cilantro
Sour Cream
Shredded Cheese
More Salsa
Tortilla Strips/Chips

In a huge slow cooker, soak beans night before according to package directions. In the morning drain and rinse (helps prevent a lot of excess gas.) Return beans to slow cooker. Saute onion and red pepper in a bit of butter/olive oil until tender. Add to slow cooker. Add everything except the cilantro and toppings. Cook all day on low (4 hours or so)
10 minutes before serving add cilantro. Cook for 10 min. Put in bowl, top as desired. Enjoy. Freeze leftovers if desired.

It’s a “wing it” recipe. Everyone has slightly different tastes, so some things are less appealing. Go with what your family likes.