My dad never served anything just the way it came from the can. He always added something to improve the flavor. He called it "doctoring". I remember he would always add a sprinkle of dried basil and a dash of garlic powder while he was heating Campbell’s tomato soup on the stove. He allowed me to experiment by adding different spices and condiments to other canned soups. I have happy memories of us cooking and then eating together.

Black Bean Soup

1 can black beans

1 stalk celery

1 carrot 

1/2 red onion

1 can chicken or vegetable broth

1 can petite diced tomatoes

1-2 teaspoons Cumin

4 ounces of diced ham (optional)

Put 1/2 the contents of the can of black beans in the blender and blend well. It is not safe to blend hot ingredients, so do this before you heat the beans. 

Finely mince celery, carrot and onion. Sauté on medium heat in a large pan until soft. Add the blended black beans, the rest of the can of black beans, chicken broth, diced tomatoes and Cumin. Stir in the diced ham. Continue to heat until the mixture reaches a gentle simmer. 

Though I like Cumin to be the dominant flavor, I like to add depth of flavor by adding a smidgen of this and a dash of that. I taste and "doctor" my soup with more spices and condiments. I might start with a dollop of dijon mustard, a splash of Worcestershire sauce, a dusting of black pepper or a dash of chipotle powder. Add small amounts at first as you experiment. You will start being able to discern what happens after each addition and learn what you like. Think salty, sweet, bitter, sour and umami and try to figure out what you need. My goal is to serve soup my husband will taste and say "Delicious!"