This black bean soup is packed with flavour, not only that it’s pretty healthy too. This is a plan-ahead soup, however, as you need to soak the beans overnight. You could use canned beans if you wanted to but I find the cooked, dried ones hold their shape better. I like to puree half of the soup, that way you get the best of both worlds…a creamy base and the distinct ingredients of the soup. Serve with a cornbread sandwich.