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
Scale
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 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
- Puree Beans: 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 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
