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Black Bean Soup
4.9 from 39 votes

Black Bean Soup

A hearty, nutritious, protein rich black bean soup with lots of delicious flavor! Plus it's brimming with toppings for extra layers of goodness and satisfying textures.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 6
Course: Soup
Cuisine: Tex-Mex

Ingredients

  • 4 (14.5 oz) cans black beans divided
  • 6 lices (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 chicken broth divided, low-sodium
  • 1 (14.5 oz) can diced tomatoes fire roasted
  • 1 tsp chili powder (regular or Ancho)
  • 1 tsp cumin ground
  • salt and black pepper
  • 1 Tbsp lime juice fresh
  • 1/3 cup chopped cilantro
Toppings for serving (optional)
  • sour cream , cheese (shredded Mexican or cheddar cheese), diced avocado, diced roma tomatoes, chopped cilantro, tortilla chips

Instructions

    Cup of Yum
  1. 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.
  2. Heat a large pot over medium heat. Add bacon and cook until crisp, tossing occasionally. Transfer to a paper towel lined plate leaving rendered bacon fat in pot.
  3. Add in onions and bell pepper or poblano pepper to pot and saute 3 minutes then add garlic, chili powder and cumin and saute 1 minute longer. Stir in remaining chicken broth (3 cups).
  4. Pour in remaining chicken broth (3 cups) black beans, black bean puree mixture, fire roasted tomatoes, and season with salt and pepper to taste.
  5. Bring to a boil then reduce heat to medium-low, cover and simmer 15 minutes, stirring occasionally.
  6. Stir cooked bacon, lime juice and cilantro and serve warm with desired toppings.