Description
A hearty and flavorful Black Bean Soup combining smooth pureed beans, tender vegetables, smoky bacon, and a blend of spices, finished with fresh lime juice and cilantro. Perfect as a comforting lunch or dinner with optional tasty toppings.
Ingredients
Scale
Soup Base
- 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
Toppings (Optional)
- Sour cream
- Shredded Mexican or cheddar cheese
- Diced avocado
- Diced roma tomatoes
- Chopped cilantro
- Tortilla chips
Instructions
- Prepare Bean Puree: Place 1 1/2 cans of drained black beans in a food processor along with 1/2 cup of the chicken broth and pulse until well pureed. Rinse remaining 2 1/2 cans of black beans in a colander. Set all black beans aside.
- Cook Bacon: Heat a large pot over medium heat. Add chopped bacon and cook until crisp, tossing occasionally. Transfer bacon to a paper towel lined plate, leaving rendered bacon fat in the pot.
- Sauté Vegetables and Spices: Add chopped onions and diced bell pepper or poblano pepper to the pot and sauté for 3 minutes. Then add minced garlic, chili powder, and ground cumin and sauté for 1 minute longer.
- Add Broth and Beans: Stir in the remaining chicken broth (3 cups) followed by the black beans (rinsed and pureed) and fire roasted diced tomatoes. Season with salt and black pepper to taste.
- Simmer Soup: Bring the soup to a boil, then reduce heat to medium-low. Cover and simmer for 15 minutes, stirring occasionally to blend flavors.
- Finish and Serve: Stir in the cooked bacon pieces, fresh lime juice, and chopped cilantro. Serve the soup warm with optional toppings like sour cream, shredded cheese, diced avocado, diced tomatoes, additional cilantro, or tortilla chips.
Notes
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
- Adjust chili powder and cumin to your spice preference to make the soup milder or spicier.
- Fire roasted tomatoes add a smoky depth, but regular diced tomatoes can be used as a substitute.
- You can batch cook and refrigerate leftovers for up to 3 days or freeze for longer storage.
- Serve with warm corn tortillas or crusty bread for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 30 mg
