I always start with black beans (I recommend using canned if you are in a hurry… dry bagged beans take quite some time to cook). I usually use two cans of black beans so that I will have left overs. I also add about a can of water to the beans once they are in the pot. I chop up baby carrots, about a quarter of a yellow onion, a clove of garlic, and maybe some potato or I use canned corn. Like I said, it really varies depending on what I have in the fridge or pantry. I mix all of these ingredients together in the pot along with garlic powder, salt, pepper, and chili powder (to taste). I bring these all to a boil and let simmer for 5- 10 mins. (If you don’t like the crunch of the small pieces of carrots, you can always boil these first before you add them to the soup to make them squishy.)
I always make corn bread to go along with the soup. My go-to for corn bread is Jiffy (I don’t make home-made corn bread). I was raised with Jiffy, so I of course love it! When the soup and corn bread are both ready I spoon the soup into bowls (made by yours truely) and put some cheddar cheese on the tops of the soup. Corn Bread gets a little bit of butter. So Yummy!!!