Here's the crazy thing about black bean soup: it is really just healthy chili! I know! The trick is that when you don't call it chili you're not thinking about the things you're missing like you do when you eat veggie chili or even turkey chili. Instead, you're thinking that you can't believe how you can get a smooth, thick, yes, even creamy! texture with no dairy products or dairy substitutes. One genius quick-fix I read in the comments to the recipe was to use a can of Ro-Tel or similar instead of the canned tomatoes/fresh chopped jalapeno (I used a can of mixed tomatoes/Hatch green chiles). If you're already comfortable with the preservatives in canned tomatoes, all the Ro-Tel does is shave off time and make this a pantry meal. Also, if you have an immersion blender and you didn't, for example, stick it in the dishwasher to hide it because company was coming over and then forget to take it out before your housekeeper came and ran said dishwasher, you should use the immersion blender instead of the regular blender and just stop while the soup is still slightly chunky.
The only thing I wish about this recipe is that it photographed better...
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