This recipe comes from an old Moosewood cookbook that I cooked out of in college, back when I was a vegetarian and I needed fast and cheap dinners. A few (not many!) of those old recipes have stood the test of time for me, so I thought I would try this easy soup.
Some years have passed since college, and my palate has changed, so I tweaked the recipe to my taste --more cayenne, added hot sauce, oil packed sun dried tomatoes, homemade chicken stock instead of water and the liquid in the bean can, extra cilantro and a good shot of lime juice. For a fast black bean soup recipe, this one is actually pretty good. I served montery jack-hatch chile quesadillas on the side.