No matter what the season, soup and a sandwich make for a quick, low-effort meal.

EVANS CAGLAGE/DMN

Vary the soup-and-sandwich concept by serving quick black bean soup with taquitos and quesadillas on the side.

While the most flavorful version of this soup is made from slow-cooked black beans with garlic, onions and ham hocks, this fast recipe packs plenty of flavor.

Rather than making sandwiches, frozen quesadillas, available at Costco, are a simple, delicious accompaniment. Or buy frozen taquitos and serve them with a side of salsa and guacamole. Both can be warmed directly on the oven rack, without thawing. The taquitos need a light coating of olive oil spray, but the quesadillas can go in as is. Place a cookie sheet below them to catch melted cheese.

Ranch Style black beans offer the best taste and color but need bacon to lend a meaty, rich flavor. Chopped onions and celery can be purchased in many supermarkets, and Whole Foods Market usually has a combination of chopped carrots, celery and onion. You can use cooked bacon in this recipe: It saves time and, in this use, makes little difference. All add flavor.

Anne Greer McCann is a Dallas author and restaurant consultant.

Put bacon pieces, onion, vegetables and broth into a shallow glass dish and cover with paper towel. Microwave on High (100 percent power) 2 to 3 minutes or until the vegetables are soft.

Using a blender, blend 1 can of black beans with the vegetables and bacon. Transfer the mixture to a saucepan. Blend 1/2 of the second can in the blender. Pour the blended beans and the remaining whole beans into the saucepan and add tomato sauce and seasonings. Bring to a simmer, stirring constantly.

Taste and add salt if desired.

Stir the milk into the sour cream and mix well. Pour into a squirt bottle or small zip-top bag and snip the corner. Ladle the soup into serving bowls and garnish with sour cream-milk mixture and pico de gallo. Serve with quesadillas or taquitos. Makes 6 servings.

Note: Follow the cooking times on the packages for quesadillas and taquitos. If you make the soup in advance, you may need to thin it with additional beef broth when reheating.

PER SERVING: Calories 211 (36% fat) Fat 10 g (5 g sat) Cholesterol 20 mg Sodium 1,167 mg Fiber 9 g Carbohydrates 31 g Protein 9 g