Quick Black Bean and Corn Soup

This was ok. It was a little lacking in flavor. From now on, I'll stick with my tried-and-true black bean soup recipe, which is made with onions, garlic, cumin and salsa.

This soup was all right but not particularly memorable. I didn't have chile paste so used Srirache for the heat.

Instead of the chile paste, I used a can of diced tomatoes that had hot peppers added. It was easy to make and my family loved it. My son calls this his favorite soup recipe.

YUM! I love black bean soup and this is now officially a favorite! I've had to improvise with the ingredients sometimes, i.e., canned corn instead of frozen (takes less time to cook, watch out) and crushed tomatoes instead of diced, just so I could use what I had on hand. I personally feel the soup is too thick with just 1 1/2 cups of broth; I use 2 1/2 cups with no difference in flavor; I just add the remaining 1 cup broth during the simmer period. I've used both chicken and vegetable broth; no difference in taste. The red chili paste adds a wonderful flavor. (If you can't find red CHILI paste, look for red CURRY paste in the ethnic section of your supermarket. Same thing.) My super-picky husband and son both love it; and my husband doesn't even like beans! If you want some SERIOUSLY hot soup, add about 1 tablespoon chopped jalepeno; YOWZA! This is a wonderful soup I will make again and again.

YUM! This is simple and easy for a quick dinner. I used kidney and black beans, sour cream instead of yogurt, sliced avocado and crushed tortilla chips on top that added a nice finish. I will absolutely make this again.