This soup is a favorite of mine and I like it even in the Summer when the weather is warm. Black beans are simply cooked either in water or chicken stock, seasoned with sauteed garlic, onion, cumin and chili powder. After the beans have simmered until very tender they are blended. If it is too thick it can be thinned out with the addition of more water or stock. I garnished my soup with diced chicken, cherry tomatoes and cilantro. There are lots of different options to making this kind of soup, such as maybe leaving some whole beans in for texture and using fried tortilla strips for crunch. Give it a try next time you are having a Latin-themed menu.