I found this recipe on Epicurious and then added my own spin to create this delicious black bean soup. It may not look like much, but the flavors were spot on. I doubled the recipe so I could continue to enjoy it for lunch the next day, and then coupled it with cheddar cornbread muffins.
In addition to the original recipe, I added:
1 15 ounce can of diced tomatoes
1 large white onion
6 cloves of garlic (we love garlic)
1 cup of chopped fresh cilantro
A few dashes of Habanero pepper powder
I sautéed the onion and garlic for a few minutes in Extra Virgin Olive Oil before throwing them into the soup.