Black Bean Soup
User Reviews
5
Black Bean Soup
Description
Black Bean Soup combines cooked black beans with crisp bacon, sautéed onion, celery, bell pepper, and garlic, flavored with cumin, chili powder, smoked paprika, and a hint of heat from jalapeño. The soup is simmered with diced tomatoes and chicken broth, then partially blended to achieve a creamy yet textured consistency. The bacon is stirred back in to add smoky depth. It offers a hearty mix of textures and savoriness from the spices and vegetables.
The warmth and density of the soup make it suitable as a standalone meal or a rich starter. It can be garnished with sour cream, cilantro, and green onions to introduce fresh, cooling notes that complement its robust flavor. The inclusion of jalapeño adds a subtle kick without overpowering the dish.
The recipe accommodates variations, such as using dried beans after soaking and cooking them, or slow cooker preparation for convenience. Mashing some beans manually works if an immersion blender is unavailable. These options provide flexibility in preparation while maintaining the soup’s hearty character.
Ingredients
- 4 lices Bacon chopped, or 1 tablespoon butter
- 1 large yellow onion chopped
- 1 cup celery diced
- 1 ½ cups red bell pepper diced
- 4 cloves garlic minced
- 30 ounces black beans 2 x 15 ounces cans, drained and rinsed, canned
- 2 cups chicken broth reduced sodium
- 14 ounces diced tomatoes with juices, canned
- 1 jalapeño seeded and finely diced
- 2 teaspoons cumin
- 2 teaspoons chili powder
- ½ teaspoon smoked paprika
- 1 bay leaf
- toppings as desired see notes
Instructions
- Heat a large saucepan over medium heat. Add the bacon and cook, stirring occasionally, until crisp. Remove from the pan and set aside (reserving fat.)
- Add the onion, celery, bell pepper, and garlic to the bacon fat and cook over medium heat until tender.
- Stir in the remaining ingredients (except bacon) and bring to a boil over medium high heat. Reduce the heat to medium low, cover, and simmer 20 minutes.
- Remove the bay leaf and discard. Using an immersion blender, blend about half of the soup mixture to thicken. Stir in the bacon.
- Serve with sour cream, cilantro, and green onions if desired.
Notes
- If you lack an immersion blender, manually mash some of the beans to thicken the soup.
- To use dried beans, soak and cook them with onion and garlic before adding to the soup.
- The recipe can be adapted for a slow cooker by sautéing the vegetables first, then cooking all ingredients on low or high heat for several hours.
- Consider toppings like sour cream, cilantro, and green onions to add freshness and creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272 | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 17g | 34% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 10mg | 3% |
| Sodium | 756mg | 32% |
| Potassium | 994mg | 21% |
| Fiber | 15g | 60% |
| Sugar | 7g | 14% |
| Vitamin A | 2464IU | 49% |
| Vitamin C | 89mg | 99% |
| Calcium | 112mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
