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.
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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.
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.
- 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.
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:
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.
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.
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.
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.
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Black Bean Soup with Bacon Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
A hearty and flavorful Black Bean Soup combining pureed and whole beans with aromatic spices, crispy bacon, and vibrant fresh toppings for a comforting meal.
Ingredients
Main Ingredients
- 4 (14.5 oz) cans black beans, divided
- 6 slices (7 oz) bacon, chopped into small pieces
- 1 large yellow onion, chopped (1 ¾ cups)
- 1 medium red bell pepper or 1 large poblano pepper, seeded, stemmed and diced small
- 4 teaspoon minced garlic (4 cloves)
- 2 (14.5 oz) cans low-sodium chicken broth, divided
- 1 (14.5 oz) can fire roasted diced tomatoes
- 1 teaspoon chili powder (regular or Ancho)
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- 1 tablespoon fresh lime juice
- ⅓ cup chopped cilantro
Toppings (optional)
- Sour cream
- Shredded Mexican or cheddar cheese
- Diced avocado
- Diced roma tomatoes
- Chopped cilantro
- Tortilla chips
Instructions
- Puree Beans: Place 1 ½ cans of drained black beans in a food processor along with ½ cup of the chicken broth and pulse until well pureed. Rinse remaining 2 ½ cans of black beans in a colander and set all beans aside.
- Cook Bacon: Heat a large pot over medium heat. Add chopped bacon and cook until crisp, tossing occasionally. Transfer cooked bacon to a paper towel lined plate, leaving the 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. Add minced garlic, chili powder, and ground cumin, and sauté for an additional 1 minute to release the flavors.
- Add Liquids and Beans: Stir in the remaining chicken broth (3 cups), then add the black beans, pureed bean mixture, and fire roasted diced tomatoes. Season with salt and black pepper to taste.
- Simmer Soup: Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer the soup for 15 minutes, stirring occasionally to combine flavors.
- Finish and Serve: Stir in the cooked bacon, fresh lime juice, and chopped cilantro. Serve the soup warm with your choice of optional toppings such as sour cream, shredded cheese, diced avocado, diced tomatoes, additional cilantro, and tortilla chips.
Notes
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
- Fire roasted diced tomatoes add a smoky depth, but regular diced tomatoes can be used as a substitute.
- Adjust chili powder and cumin amounts according to your preferred spice level.
- Use low-sodium chicken broth to control salt content, especially if adding extra salt.
- Leftover soup can be stored in the refrigerator for up to 4 days or frozen for longer storage.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 9 g
- Protein: 13 g
- Cholesterol: 20 mg
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