Spicy Black Bean Soup
For a crunchy topping to this flavorful soup, cut corn tortillas into strips, toss with a little oil, then bake at 350 degrees until crisp.
Instead of soaking dried beans overnight, cover them with cold water by 2 inches in a pot; bring to a boil and cook 2 minutes. Remove from heat, cover, and let sit 1 hour. Or use 3 cans (15.5 ounces each) of black beans. Freeze leftover soup, up to 1 month.