Yes, this soup can be made in 30-minutes using canned black beans. I recommend using the can juice because it contains bean starch which will make the soup thick. Puree half to 75% of the beans for a velvety consistency.
BLACK BEAN SOUP
Ingredients
2 tbs oil (olive, corn, canola)
1 can black beans with juice
½ yellow or white onion chopped
½ tomato, chopped
½ or while red, yellow, orange or green pepper, chopped
¼ cup shaved carrots (these will add creamy sugar)
1 tbs garlic chopped
salt, pepper, cumin, cayenne, cinnamon, etc. to taste
Sour cream, green onions, salsa, cheese for toppings (optional)
Equipment
A 4-quart saucepan
A stick immersion blender (optional)
A very sharp knife
A sturdy plastic or wooden cutting board
Start by heating 1-2 tbs oil in a pan. Add onion, pepper, carrot, tomato, celery, scallion: whatever you have. Clean out the refrigerator. Sauté for about 5 min.
I use the whole can of beans. The bean juice contains starch which will give the beans a creamy consistency. Bring to boil.
Add pepper, some salt (don't overdo), cumin, cayenne, chili powder. Any and all savory spices work here. Even cinnamon works. Please don't stress about this as you can't mess it up.
I use my stick immersion blender to liquefy about 3/4th of the beans and give it a velvety consistency. Bring back to the boil and add water or stock to get it to the consistency you like. Serve with chopped onion, hot sauce, cilantro or sour cream.