This black bean soup recipe can be whipped up all year long incorporating any seasonal vegetables you can think of. I have used fresh corn, zucchini and spinach in this recipe, but you can substitute any seasonal vegetables that you think “sound good!” I have been known to shop my refrigerator and use whatever I find! It’s great for that!
I believe that anything tastes delicious when combined with cilantro, or other fresh herbs! I read that you are either born with the cilantro gene or hate it! I lived in Morocco for 8 years and hated cilantro for the first 5 years. I ate it often though, as it is in much of the food there. At the five year mark, I realized that I had developed a love for this unique herb. So if you are a hater like I was, keep trying to like it! It grows on you!
Everything tastes better with cilantro now and adding herbs is a great way to use less salt in your healthy soup recipes! As you become accustomed to a different palate, you need less salt and that is a healthy diet habit to adopt!
I often broil fresh corn tortillas spritzed with a bit of oil and serve them with the soup! It’s a simple, filling meal that uses only one pan! That works for me because I am also lazy! I like to eat well, but not spend hours making meals or doing the dishes afterward! Enjoy!