Oil: I like to use pantry ingredients for this recipe, but if you have some bacon, you can substitute two slices for the olive oil. Slice the bacon into small pieces and cook it in the pan until it’s rendered its fat. At that point, continue with the recipe. The bacon will give your soup a smoky, rich flavor.

Salt: I use low-sodium black beans and chicken broth, so the soup has plenty of salt without adding any. Depending on your tastes, you may want to add up to a 1/2 teaspoon of kosher salt. Make the soup and, before serving it, give it a taste and add salt to your taste.

Broth: You can use the same amount of vegetable broth instead of chicken broth if you’d like it meat-free.

Heat: If you want some spice, add some hot sauce, cayenne pepper, red pepper flakes, or use spicy chili seasoning. For a smoky, spicy taste, add a chopped chipotle pepper in adobo sauce.  Diced jalapeno added to the onions would be great, too.

Other garnishes: You can add other garnishes like diced avocado, crushed tortilla chips, or crispy tortilla strips. A spoonful of sour cream would also be good.

Store the cooled soup in an airtight container. It will keep in the fridge for three to four days. You can freeze it, too. I portion the soup into 16-ounce freezer containers. Store them in the freezer, and the soup will keep well for three months. I like to thaw it in the fridge before reheating it.