Who says soup needs to be a slow food? This recipe delivers a punch of spice and heat with relatively little cooking time. You can double it as needed to feed a crowd or freeze a batch for even faster meals in the future. Adapted from
"Soup. Black Bean. Hot." by Wil Wheaton
Control the heat in this soup by adding more or less of the chili + adobo sauce.
You may use a variety of beans for this soup, either canned or pre-cooked from dry. The total amount of beans should equal 2 ¾ cups.
If the soup is too thick add additional water in ¼ cup increments until it reaches your preferred consistency.