Black Bean Soup
Why This Recipe Works
For a black bean soup recipe that would produce an attractive, dark-colored soup full of sweet, spicy, smoky flavors, we went with dried beans, which release flavor into the broth as they cook, unlike canned beans. Furthermore, they proved to be a time saver: We discovered that it was unnecessary to soak them overnight or to use the "quick soak method" to make them tender. We also found that we didn't need from-scratch stock for our black bean soup recipe; we maximized flavor by using a mixture of water and canned chicken broth enhanced with ham and seasonings.