Sometimes I don’t feel much like cooking but definitely don’t feel like ordering out (or going out). This thick and tasty soup is an ideal go-to for such times as it comes together easily and I can have a meal on the table in less time than it takes to have something delivered. Bonus: It’s simple to double the recipe for a filling and quick crowd pleaser.

1 tablespoon extra virgin olive oil

1 medium onion, diced

1 stalk celery, sliced

2 15 1/2-ounce cans black beans, rinsed and drained

2 10-ounce cans Ro-Tel Diced Tomatoes & Green Chilies

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon cilantro

1/2 teaspoon kosher salt

1/4 teaspoon coarsely ground black pepper

2 cups water

1 tablespoon balsamic vinegar

Optional toppings, as desired: shredded cheese, sour cream, fresh cilantro, green onions

In a large saucepan, heat the oil over medium heat. Add onion and celery and cook until softened. Stir in all but the vinegar and cover. Bring to a boil then reduce heat and simmer about 10 minutes.

Using a potato masher, mash and stir, mash and stir until soup is a sorta chunky/sorta creamy (but not mushy) consistency. Stir in balsamic vinegar.

Top each serving as desired and serve with cornbread or rolls.

Serves 6.