Name: Black Bean Soup with Bacon Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 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 incredibly comforting about a warm, hearty bowl on a chilly day, and this Black Bean Soup with Bacon Recipe fits the bill perfectly. With smoky bacon, velvety beans, and just the right spices, it’s a cozy soup that always hits the spot and comes together quicker than you might think.

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 my share of bean soups over the years, but this Black Bean Soup with Bacon Recipe stands out because it’s simple, flavorful, and downright addictive. It’s one of those dishes that comforts you like a warm hug but also shows off real depth from straightforward ingredients.

Flavor-packed but easy: The smoky bacon and fire-roasted tomatoes add layers that make this soup feel special without complicated steps.
Quick to pull together: You can have this soup bubbling away in about 25 minutes, making it perfect for weeknights.
Flexible and forgiving: You can tweak the heat and toppings to your preference, which I always appreciate.
Perfect for leftovers: It tastes even better the next day and freezes beautifully—always a win in my kitchen.

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

The ingredients in this Black Bean Soup with Bacon Recipe come together in such a harmonious way. The smoky bacon infuses savory richness, while the black beans give you that creamy base we all crave. Plus, the fire-roasted tomatoes add a subtle smokiness and acid to brighten the soup just right.

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: Using canned saves time, but I always rinse them well to cut any canned taste and reduce sodium.
Bacon: The star of the show for smoky depth—make sure it gets nice and crisp to add texture and flavor.
Yellow onion: Sweet and earthy, it forms the flavor foundation with the peppers.
Red bell pepper or poblano pepper: Red bell keeps it mild and sweet; poblano adds a mild smoky heat, which is my personal favorite.
Garlic: Fresh, minced garlic gives a fragrant boost that wakes up the soup.
Chicken broth: Using low-sodium allows you better control over salt levels and intensifies the flavor without overpowering.
Fire roasted diced tomatoes: These bring a smoky tang that's essential for depth in the soup’s character.
Chili powder and cumin: These pantry staples ground the soup with warmth and a touch of earthiness, balancing the beans and bacon.
Fresh lime juice and cilantro: Added at the end for brightness and fresh herbal notes, which cut through the richness beautifully.

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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 making this recipe my own by switching up the pepper type or adding more chili powder for extra heat. You can easily adjust this Black Bean Soup with Bacon Recipe to fit your taste buds, and I always encourage you to do that!

Variation: I sometimes swap the red bell pepper for a poblano to add a gentle smoky bite; it gives the soup a wonderful depth without getting too spicy.

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

Step 1: Blend for Creamy Texture

After draining 1 ½ cans of black beans, I pop them into the food processor with half a cup of chicken broth. I pulse until it’s smooth but still a bit chunky — that creamy base makes the soup velvety without losing that hearty bean feel. Meanwhile, rinse the rest of the beans under cold water to keep them fresh and ready to add in later.

Step 2: Crispy Bacon and Veggie Sauté

Next, heat up your pot and render the bacon until crisp. I toss it occasionally so it cooks evenly. Once done, I scoop it onto a paper towel to soak up excess fat but keep that gorgeous fat in the pot — that’s gold for sautéeing the onions and peppers to layer flavor right from the start.

Step 3: Build the Soup Base

Sauté the onions and bell or poblano peppers for about 3 minutes, until they’re softened and fragrant. Add garlic, chili powder, and cumin for one more minute to toast those spices and bring out their aroma. Then pour in your remaining chicken broth, black beans (both whole and pureed), and fire-roasted tomatoes, seasoning with salt and pepper. Bring it all to a gentle boil.

Step 4: Simmer and Finish

Turn the heat down to medium-low, cover the pot, and simmer for about 15 minutes, stirring once or twice. This lets all those flavors mingle beautifully. Finally, stir in the crispy bacon, fresh lime juice, and chopped cilantro just before serving to add brightness and fresh color.

Top Tip

I’ve found a few tricks that really make this Black Bean Soup with Bacon Recipe shine every time, especially if you want the perfect balance of smoky, creamy, and fresh flavors.

Mean Crispy Bacon: Don’t rush the bacon—let it crisp fully for the best texture contrast and deepest flavor in the soup.
Rinse and Drain Beans: Always rinse your canned beans to wash away excess salt and any canning residues; it keeps the soup fresh tasting.
Spice Toast Time: When you add chili powder, cumin, and garlic to the hot oil, give it at least a minute to toast—it unlocks the flavors wonderfully.
Fresh Finishes Matter: The splash of lime juice and cilantro stirred in at the end brightens the whole dish and balances the richness beautifully.

How to Serve Black Bean Soup with Bacon Recipe

Garnishes

I always top my bowls with a dollop of sour cream and a sprinkle of shredded Mexican or sharp cheddar cheese. A few diced avocado pieces add creaminess, while fresh chopped cilantro and crunchy tortilla chips bring in some texture and freshness. These really turn a simple bowl into a feast.

Side Dishes

This soup pairs beautifully with warm, crusty bread or a side of homemade cornbread. On cozy nights, I serve it with a crisp green salad or some roasted vegetables for a meal that feels both sturdy and balanced.

Creative Ways to Present

For a festive dinner, I’ve ladled this soup into small, hollowed-out bread bowls for individual servings—totally fun and visually inviting. You can also create a topping bar for guests to customize with avocado, cheese, sour cream, and chopped onions if you’re feeding a crowd.

Make Ahead and Storage

Storing Leftovers

I let this soup cool to room temperature, then store it in an airtight container in the fridge. It keeps well for about 4 days. I find the flavors marry even better after sitting overnight!

Freezing

This soup freezes wonderfully. Just portion it into freezer-safe containers or bags, leaving space for expansion. I usually freeze in single or double servings so I can grab a quick meal whenever the craving hits.

Reheating

Reheat gently on the stovetop over low-medium heat, stirring occasionally to prevent scorching. You might want to add a splash of broth or water to loosen it up if it thickened during storage. Finish with a fresh squeeze of lime and a sprinkle of cilantro to revive that bright fresh flavor.

Frequently Asked Questions:

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

Yes! Simply omit the bacon and use vegetable broth instead of chicken broth. To add smoky depth without bacon, try adding a dash of smoked paprika or a small amount of liquid smoke.

What’s the best way to thicken the soup if it’s too thin?

To thicken the soup, you can simmer it a bit longer uncovered to reduce excess liquid. Alternatively, blend a little more of the beans or even add a small spoonful of masa harina or cornmeal for a subtle thickening effect without altering flavor too much.

Is canned black beans a good choice or should I cook from dried?

Canned black beans are a great choice for convenience and consistency in this recipe—they save a lot of time and effort. Just be sure to rinse them well to remove excess sodium and any metallic flavor from the can.

Can I prepare this soup in a slow cooker?

Yes! Brown the bacon and sauté the veggies on the stove first, then transfer everything including beans, broth, and spices to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add lime juice and cilantro just before serving for the freshest flavor.

Final Thoughts

This Black Bean Soup with Bacon Recipe is one of those dishes I keep in my repertoire for easy dinners or when I want something that tastes like it took hours but really didn’t. It’s cozy, flavorful, and can be as simple or fancy as you like with toppings. Next time you want something warm and satisfying, give this one a try—you’ll be so glad you did.