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Black Bean Soup with Bacon
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings:
8
Course:
Main Course
Cuisine:
Mexican
Ingredients
Soup:
- 5 lices Bacon cooked & crumbled
- 1 sweet potato peeled & diced small, small
- ½ red bell pepper diced small
- ½ onion diced small, sweet yellow
- 1 carrot peeled and diced small
- 1 celery diced small, stalk
- 5 cloves garlic minced
- 1 tbsp cumin
- 1 tsp chili powder
- ½ tsp oregano
- black pepper to taste, sea salt and freshly cracked
- salt to taste, sea salt and freshly cracked
- 3 oz black beans rinsed & drained, canned
- 4 cups chicken broth
- lime juice of 1
- 1 bay leaf
- 1 tsp molasses
Toppings:
- cilantro chopped, fresh
- green onions chopped
- avocado diced
- cotija cheese crumbled
- sour cream
- grape tomatoes diced
Instructions
- Place a large Dutch oven on the stove and heat up over medium heat. Add the bacon slices and cook, until its golden brown; remove and place on a paper towel; crumble into bits.
- Wipe out all but 1-2 teaspoons of bacon grease. Add the sweet potato, red pepper, onion, carrot, and celery to the Dutch oven and cook until softened, about 5-7 minutes.
- Add the minced garlic, cumin, chile powder, oregano, sea salt, and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute. Add the drained & rinsed black beans, chicken broth, bacon bits, lime juice, bay leaf, and molasses. Cover and simmer for 2 hours, stirring occasionally.
- Remove the bay leaf then blend with an immersion blender for a minute or so. Taste and re-season if needed.
- Ladle soup into bowls then top each bowl of soup with fresh cilantro, green onion, avocado, cotija cheese, sour cream, and diced tomato. Serve & enjoy.
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