I think it’s safe to say that it’s sufficiently cool enough everywhere in the country to enjoy a bowl of hearty black bean soup. This one comes together really quickly with a few pantry items and one item from your beer stash.
Usually, when cooking with beer or wine, use the good stuff. But for this recipe, a cheaper, thinner beer works better. I used one of the “good beers” for the first draft of this recipe, and its bold bitterness overpowered the dish. If you have any of those citrusy summer beers hanging out in the fridge, they’d be a great addition. And if you don’t want to use beer, chicken stock can sub in.
Don’t do any seasoning adjustments until you puree the black bean soup — the before and after taste very different.
I used an immersion blender but if you have a regular blender, carefully ladle the soup into the blender, pureeing a little at a time and leaving the top loosely covered with a dish towel so the steam can release. Then return the pureed soup to the pot.