Name: Black Bean Soup with Bacon Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 4 (14.5 oz) cans black beans, divided; 6 slices (7 oz) bacon, chopped into small pieces; 1 large yellow onion, chopped (1 3/4 cups); 1 medium red bell pepper or 1 large poblano pepper, seeded, stemmed and diced small; 4 tsp minced garlic (4 cloves); 2 (14.5 oz) cans low-sodium chicken broth, divided; 1 (14.5 oz) can fire roasted diced tomatoes; 1 tsp chili powder (regular or Ancho); 1 tsp ground cumin; Salt and black pepper to taste; 1 Tbsp fresh lime juice; 1/3 cup chopped cilantro; Sour cream; Shredded Mexican or cheddar cheese; Diced avocado; Diced roma tomatoes; Chopped cilantro; Tortilla chips

There’s something irresistibly cozy about a bowl of this Black Bean Soup with Bacon Recipe. Rich, smoky, and bursting with flavor, it’s one of those dishes that warms you from the inside out and is surprisingly easy to pull together any night of the week.

A close-up view of a white pot filled with a dark brown, thick, and chunky soup. The soup has visible layers of black beans, red bell pepper pieces, and bits of meat mixed throughout. Bright green cilantro leaves float on the surface, adding a fresh touch. A silver ladle scoops up a portion, showing the mixture’s dense texture with more beans, red peppers, and cilantro clearly seen. The pot rests on a white marbled surface with a slight splash of soup on the rim. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Black Bean Soup with Bacon Recipe
Top Tip
How to Serve Black Bean Soup with Bacon Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Black Bean Soup with Bacon Recipe

Why You'll Love This Recipe

I’ve made this Black Bean Soup with Bacon Recipe countless times, and honestly, it’s become a favorite because it's simple but packed with layers of smoky, tangy, and hearty flavors. Every spoonful feels like a little hug on a chilly day.

Easy to Make: You won't believe how quickly this soup comes together with pantry staples and a few fresh ingredients.
Flavor-Packed: The bacon adds a smoky richness that elevates the black beans beyond ordinary.
Adaptable & Customizable: Whether you like it spicy, tangy, or mild, you can easily tweak the seasonings or toppings.
Perfect for Leftovers: This soup tastes even better the next day, making it great for meal prep and busy weeks.

A white pot filled with rich brown black bean soup showing visible whole black beans and small pieces of red bell pepper mixed in, garnished with fresh green cilantro leaves scattered on top. A silver ladle is resting inside the pot on the left side. The pot sits on a wooden board over a light blue cloth, with bright green lime wedges placed near the bottom right corner. In the background on a white marbled surface, there are light brown tortilla chips on the upper left and a bunch of fresh cilantro leaves on the upper right. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Black Bean Soup with Bacon Recipe plays a special role. The beans provide hearty texture and protein, while the bacon lends a smoky depth that you just don’t get from spices alone. The fresh veggies and fire-roasted tomatoes add brightness and balance.

Flat lay of diced yellow onion in a simple white ceramic bowl, small white bowl with minced garlic cloves, fresh whole red bell pepper with stem, chopped raw bacon pieces on a white ceramic plate, black beans displayed naturally in a small mound, fire roasted diced tomatoes in a white bowl, small white bowls with ground cumin and chili powder powders, fresh lime cut in half, bunch of fresh cilantro sprigs, salt and black pepper grains arranged neatly, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Black Beans: Make sure to rinse canned beans well to reduce any canned taste and control the saltiness.
Bacon: The key to that smoky, rich flavor—chop it small so it crisps up nicely without burning.
Yellow Onion: Adds natural sweetness and depth when sautéed until soft.
Red Bell or Poblano Pepper: Red bell adds sweetness; poblano introduces a mild smoky heat—pick based on your spice preference.
Garlic: Fresh garlic is a must here; it makes all the difference in flavor.
Low-Sodium Chicken Broth: I always go low sodium so I can better control the salt level at the end.
Fire Roasted Diced Tomatoes: Adds a subtle smoky and tangy touch, complementing the bacon beautifully.
Chili Powder & Ground Cumin: These spices offer warmth, earthiness, and a subtle kick—feel free to adjust to your taste.
Lime Juice: A splash right before serving brightens the whole soup, balancing the smoky richness.
Cilantro: Fresh cilantro stirred in at the end brings fresh herbal notes that keep the soup lively.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this soup depending on the season or what I have in the fridge. You can easily make it spicier, add protein, or even make it vegetarian by swapping out the bacon for smoked paprika or chipotle powder.

Variation: Once I swapped the bacon for diced smoked tempeh to keep the smoky flavor but keep it vegetarian, and it turned out fantastic!

Step-by-Step: How I Make Black Bean Soup with Bacon Recipe

Step 1: Puree and Prep Your Beans

Start by draining 1½ cans of black beans and tossing them into a food processor with half a cup of chicken broth. Pulse it until smooth but still a bit textured—that gives the soup a lovely creamy base without losing body. Rinse the remaining beans well and set everything aside. This little trick helps create a soup with both smoothness and hearty whole beans.

Step 2: Crisp the Bacon

Heat a large pot over medium heat and add your chopped bacon. Let it sizzle, tossing occasionally until it’s crisp and wonderfully golden. Then, transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pan—that rendered fat is pure flavor gold for sautéing the veggies.

Step 3: Sauté the Veggies and Spices

Into that bacon fat, toss your chopped onions and diced bell or poblano pepper. Cook them until they’re softened and fragrant, about 3 minutes. Then add minced garlic along with chili powder and cumin. Stir for another minute or so to toast the spices—this step really deepens the flavor and makes your kitchen smell amazing.

Step 4: Build the Soup

Pour in the remaining chicken broth, the pureed beans, the whole rinsed beans, and the fire-roasted diced tomatoes with their juices. Season with salt and pepper to taste. Bring it all to a gentle boil, then reduce the heat, cover, and let it simmer for about 15 minutes so the flavors meld beautifully.

Step 5: Finish and Serve

Once your soup has simmered, stir in the crispy bacon, fresh lime juice, and chopped cilantro. Give it a final taste—add more salt, pepper, or lime if you want. Serve it up warm with your favorite toppings and sides.

Top Tip

From my many attempts making this soup, a few tips have kept it turning out perfect every time. These small adjustments can really raise your game, whether you’re a first-timer or coming back for another round.

Don’t Skip Rinsing the Beans: It cuts down any metallic or canned taste, making the flavors pure and fresh.
Save That Bacon Fat: It’s the flavor base. Use it instead of oil for sautéing the vegetables to add complexity.
Toast Your Spices: Give the chili powder and cumin a quick stir in the fat—it awakens those flavors like magic.
Adjust Seasonings Last: Because chicken broth and bacon bring saltiness, taste before adding extra salt to keep it balanced.

How to Serve Black Bean Soup with Bacon Recipe

Garnishes

I can’t resist topping this soup with a dollop of sour cream to add creaminess and a bit of shredded Mexican blend cheese for richness. Diced avocado is my secret weapon for softness and freshness, plus a sprinkle of chopped cilantro brightens every bite. And don’t forget crunchy tortilla chips—they’re perfect for dipping!

Side Dishes

To round out the meal, I usually serve this with warm cornbread slathered in butter or a simple green salad tossed with lime vinaigrette. Sometimes, I’ll make some quick sautéed greens on the side to keep things balanced and colorful.

Creative Ways to Present

For a fun twist at dinner parties, I’ve ladled this soup into small, hollowed-out bread bowls and topped with a sprinkle of cheese and fresh cilantro. It always gets people excited and makes the meal feel a little more special.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 4 days. The flavor actually deepens overnight, so it’s a great make-ahead option for lunches or a quick dinner fix.

Freezing

This Black Bean Soup with Bacon Recipe freezes beautifully. I portion it into freezer-safe containers or bags, then thaw overnight in the fridge and reheat gently on the stove. Just be sure to add fresh lime juice and cilantro after reheating to keep it tasting fresh.

Reheating

I prefer reheating soup on the stovetop over medium-low heat, stirring occasionally so it warms evenly without scorching. If it's too thick after refrigeration, just stir in a splash of broth or water to loosen it up before serving.

Frequently Asked Questions:

Can I make this Black Bean Soup with Bacon Recipe vegetarian?

Absolutely! Skip the bacon and replace it with smoked paprika or liquid smoke to keep that smoky depth, and sauté your veggies in olive oil instead of bacon fat.

How spicy is this soup, and can I adjust the heat?

This soup is mild and warming, but you can easily ramp up the heat by adding cayenne pepper, chipotle powder, or fresh chopped jalapeños depending on your spice preference.

Can I use dried black beans instead of canned?

Yes, but plan ahead. Soak and cook the dried beans until tender, then use them in place of canned. The soup may need a little more cooking time to blend the flavors.

What toppings work best for this soup?

Classic toppings like sour cream, shredded cheese, diced avocado, chopped cilantro, and tortilla chips are my favorite, but feel free to get creative with things like jalapeño slices, green onions, or a drizzle of hot sauce.

Final Thoughts

This Black Bean Soup with Bacon Recipe holds a special spot in my kitchen because it’s both comforting and effortless, with flavors that remind me of good company and laughter around the table. I hope you’ll enjoy making it just as much as I do—one spoonful at a time, it's a simple joy worth sharing with loved ones.