Per the guidelines you can use most any recipe you wish as long as you follow the standard soup canning guidelines of no more than 1/2 the jar solids and 1/2 must be liquids and that you do not add noodles or other pasta, rice, flour, cream, milk or other thickening agents.

Since many black bean soup recipes call for cornstarch you'd leave it out and add the thickener just prior to serving.

Dave

Here is a link that might be useful: NCHFP - Canning Soups