Mexican-style black bean soup (frozen)

Can be stored in the freezer for up to 4 months.
For slow thawing (recommended): Transfer to the refrigerator until defrosted, then heat to a boil and serve.
For immediate thawing: Defrost in the microwave for about 2 minutes until the soup separates from the container, then transfer to a pot and defrost while stirring.
At the beginning of thawing, the soup may appear separated, but it will return to its original state during boiling. Enjoy!