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With the exception of vegetarian versions, bean soup almost always is made with plenty of ham – bones or fatback in the stock as it cooks or nuggets of ham in the soup when it is served. In much of the Mid-South, its expected companion is cornbread – either a block of it that crumbles nicely into the soup or a griddle-fried hoecake that is good for dipping in it. Black bean soup is popular in Mexican restaurants, where it likely will be spiced up with green or red chilies and possibly garnished with queso fresco.