Black bean soup and cornbread go together like spaghetti and garlic bread. Believe it or not, this hearty and delicious meal can be quick and easy to make too. After one too many cravings of the beloved combo, I set out to make a simple, fast, and healthy version of the meal.

Quick and Easy Black Bean Soup

2 cans organic black beans
1 small jar of chipoltle salsa with corn
2 jalapenos
1 large soup pot

Start by adding both cans of the black beans to the large pot, without draining the water out of the cans. Then add the entire jar of salsa. If you are unable to find a type of salsa with corn in it, buy a separate small can of corn and add it to the pot. Lastly, add the jalapenos, sliced. If you want your soup on the milder side of spiciness, make sure to rinse the seeds off the jalapeno slices. If you want a spicy soup, keep the seeds. If you'd like to make your soup more like a stew, try adding cooked rice to the soup once the soup is done cooking.
Once everything is added to the pot, bring the contents to a boil. Stir everything thoroughly, then reduce the heat to simmer and cook for 30 minutes. Now you're ready to make your cornbread.

Vegan Cornbread

1 cup whole wheat flour
1 cup cornmeal
2 teaspoons baking soda
1 1/2 cups almond milk
1 teaspoon apple cider vinegar
1/3 cup olive oil
1 tablespoon maple syrup

Heat your oven to 400 degrees Fahrenheit. Mix all the above ingredients together until they are fully blended. Place the batter in a medium sized cast iron skillet, pre-greased with a small amount of oil, and place on the middle rack of your oven, baking for 15 to 25 minutes depending on your oven and altitude.

And there you have it, in under 30 minutes you have a fast and yummy meal! If you have a busy week, try making a big batch so you and your family can enjoy leftovers. Also, for a sweeter version of the cornbread, add 3 more tablespoons of maple syrup to the recipe or top the bread with some vegan butter and agave nectar. You can also add pieces of corn to the cornbread batter to add texture.