This is another Rachael Ray recipe that I changed a teeny bit to make my own.

First of all, she calls it "stoup," as in, thicker than soup but thinner than stew. That word sets my teeth on edge, so it's just a thick soup.

I also added chorizo and made it extra spicy. You can turn down the heat by using less of the hot stuff.

INGREDIENTS

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 sprig fresh bay leaves or 1 large dried bay leaf
2 jalapeno peppers, seeded and chopped
4 cloves garlic, chopped
1 large onion, chopped
1 red bell pepper, seeded and chopped
3 (15-ounce) cans black beans
2 tablespoons ground cumin
1 1/2 teaspoons coriander
Salt and pepper
3 tablespoons plus 2 teaspoons hot sauce, divided
2 cups chicken or vegetable stock
1 (15-ounce) can diced tomatoes, diced tomatoes with peppers and onions or, stewed tomatoes (I use Del Monte Diced Tomatoes with Zesty Mild Green Chilies)
1/2 cup sour cream
2 to 3 scallions, chopped
1 package chorizo, cut into 1 inch pieces

INSTRUCTIONS

Heat a medium soup pot over medium-high heat. Add olive oil to hot pot then bay leaves, jalapeno, garlic and onions. Cook 3 to 4 minutes, then add red peppers and continue to cook. Drain 2 cans of beans and add them. With remaining can, pour the juice and half the beans into the pot. Use a fork to mash up the beans remaining in the can. Stir the mashed beans into the pot and season with cumin, coriander, salt and pepper and 2 to 3 tablespoons hot sauce. Add stock and tomatoes to the stoup and bring to a bubble. Reduce heat and simmer 15 minutes over low heat.

While the soup is simmering, heat some olive oil in a skillet, and brown the chorizo chunks. Chorizo comes cooked in the package so you only need to brown it for a about 5 minutes. When the chorizo is browned, add it to the soup pot.

In a small bowl, mix together sour cream and scallions and reserve for topping the stoup. Ladle up black bean soup and top with sour cream mixture.

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