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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 slices of bacon cooked & crumbled
  • 1 small sweet potato peeled & diced small
  • ½ red bell pepper diced small
  • ½ sweet yellow onion diced small
  • 1 carrot peeled and diced small
  • 1 Stalk of Celery diced small
  • 5 cloves of garlic minced
  • 1 tbsp cumin
  • 1 tsp chile powder
  • ½ tsp oregano
  • Sea Salt and Freshly Cracked Pepper to taste
  • 3 15 oz cans of black beans rinsed & drained
  • 4 cups of chicken broth
  • Juice of 1 lime
  • 1 bay leaf
  • 1 tsp molasses
Toppings:
  • fresh cilantro chopped
  • green onions chopped
  • avocado diced
  • cotija cheese crumbled
  • sour cream
  • grape tomatoes diced

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Remove the bay leaf then blend with an immersion blender for a minute or so. Taste and re-season if needed.
  5. 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.