Name: Black Bean Soup with Bacon Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mexican
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; Sour cream; Shredded Mexican or cheddar cheese; Diced avocado; Diced roma tomatoes; Chopped cilantro; Tortilla chips

Sometimes a bowl of soup feels like the ultimate comfort food, especially when it’s packed with smoky, hearty flavors. This Black Bean Soup with Bacon Recipe combines rich bacon, tender black beans, and zesty spices for a cozy meal you’ll want to make again and again.

A white pot filled with thick brown soup, showing layers of black beans, bright red chunks, and chopped green herbs floating on its surface. A silver ladle lifts a scoop of the soup, displaying the same mix of dark beans, red pieces, and green cilantro leaves on top. The pot’s rim has small brown stains, and the soup looks warm and rich with visible textures of beans and vegetables. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Black Bean Soup with Bacon Recipe
Top Tip
How to Serve Black Bean Soup with Bacon Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Black Bean Soup with Bacon Recipe

Why You'll Love This Recipe

I genuinely fell in love with this black bean soup the first time I made it because it’s so satisfying without feeling heavy. The bacon adds just the right amount of smoky goodness that takes this simple soup to the next level.

Flavor Explosion: The combination of smoky bacon, fire-roasted tomatoes, and warming spices creates a comforting, rich taste that fills your kitchen with delicious aromas.
Easy & Quick: You can have this soup simmering in under 30 minutes, making it a weekday winner when time is short.
Nutritious & Filling: Black beans provide protein and fiber, helping you stay full longer without feeling weighed down.
Customizable: Whether you want it spicy, mild, or loaded with toppings, this recipe adapts easily to your tastes and pantry staples.

This image shows a white pot filled with a thick mix of black beans, small red pepper pieces, and greens in a brownish broth, topped with fresh cilantro leaves scattered across the surface. A shiny metal spoon is resting inside the pot on the left side, partially submerged. The pot is sitting on a light blue cloth on a round wooden tray, with lime wedges placed near the bottom right corner of the image. The background is a white marbled surface, and tortilla chips in soft gold color are placed in the top left background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Black Bean Soup with Bacon Recipe plays a role — from the smoky bacon fat that starts the build of flavors to the fresh lime juice added at the end for brightness. Here’s why these choices matter and my favorite shopping tips:

Flat lay of a small mound of shiny black beans, several crispy chopped bacon pieces, a large yellow onion with a rough outer layer, a medium red bell pepper diced into small cubes, a few cloves of whole garlic with papery skins, a small white bowl filled with golden chicken broth, a small white bowl holding fire roasted diced tomatoes, a small heap of reddish chili powder, a small pile of ground cumin, a fresh lime cut in half showing the juicy interior, a small bunch of bright green chopped cilantro, all ingredients arranged in perfect symmetry on a clean white ceramic plate and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Black Beans: Using canned black beans saves time; just rinse well to reduce excess sodium and get a cleaner flavor.
Bacon: Look for thick-cut bacon with some fat content — it renders great flavor and adds a nice texture contrast.
Yellow Onion: Adds sweetness and depth, balancing the smoky and spicy flavors.
Red Bell Pepper or Poblano Pepper: Red bell peppers bring mild sweetness, while poblanos add a smoky kick; choose based on your spice preference.
Garlic: Fresh minced garlic gives a punch of aromatic flavor that canned or powdered garlic can’t match.
Low-Sodium Chicken Broth: Keeps the soup flavorful without too much salt; always a good idea for home cooking control.
Fire-Roasted Diced Tomatoes: These enhance the smokiness and add a subtle tang that pairs perfectly with the beans.
Chili Powder & Ground Cumin: Essential spices for warmth and earthiness without overwhelming heat.
Fresh Lime Juice: Added last to brighten all the flavors and add a fresh zing.
Chopped Cilantro: A fresh herbal note that lightens each spoonful.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts of this Black Bean Soup with Bacon Recipe is how easy it is to tailor. I often adjust the heat level or swap out toppings depending on my mood or what’s in the fridge.

Spicy Variation: I love adding a diced jalapeño or a pinch of cayenne pepper if I want a little more kick—it wakes up the flavors beautifully.
Vegetarian Option: Skip the bacon and sauté mushrooms or smoked paprika for that smoky depth without meat.
Hearty Boost: Stir in cooked quinoa or brown rice to stretch the soup and add extra texture on colder days.
Seasonal Twist: Swap out the bell pepper for roasted butternut squash in fall for a sweeter, cozy spin.

Step-by-Step: How I Make Black Bean Soup with Bacon Recipe

Step 1: Puree Part of the Beans for Creaminess

I start by dumping 1 ½ cans of drained black beans into my food processor with half a cup of chicken broth. Pulsing just until they're smooth gives the soup a silky body without losing that lovely bean texture. Pro tip: don’t overblend or it turns too pasty.

Step 2: Cook the Bacon Until Perfectly Crispy

Next, into a large pot goes the chopped bacon over medium heat. I toss it occasionally so it crisps evenly and the fat renders out—watching it closely here is key to avoid burning. Once golden, I scoop out the bacon bits onto a paper towel-lined plate, leaving all that flavorful fat behind.

Step 3: Sauté Aromatics and Spices

With the bacon fat smoking slightly, I add chopped onions and diced bell or poblano pepper, cooking just 3 minutes until softened. Then the minced garlic, chili powder, and cumin go in for about another minute—this step really wakes up the spices and builds that signature savory base.

Step 4: Add Liquids, Beans, and Tomatoes to Simmer

Pour in the rest of the broth along with the pureed bean mixture, the remaining black beans, and fire-roasted tomatoes. I give it a good stir, season with salt and pepper, then bring the pot to a boil before lowering to a gentle simmer. Cover and let it cook for 15 minutes, stirring every now and then to keep flavors melding beautifully.

Step 5: Finish with Bacon, Lime, and Cilantro

When the soup is ready, I stir the crispy bacon back in, along with fresh lime juice and chopped cilantro. This final touch brightens the rich flavors, and then it’s ready to serve warm—a spoonful of homemade comfort in every bite.

Top Tip

I’ve cooked black bean soup countless times, and one thing I’ve learned is that layering flavors is what makes this recipe shine. The bacon fat, sautéed vegetables, fresh lime, and cilantro each add a dimension that’s crucial to nailing that delicious depth.

Cook Bacon Slowly: Rushing the bacon over high heat can lead to burnt bits and bitter flavor; low and slow gives you crisp, tasty results.
Don’t Overblend Beans: Processing beans just enough for creaminess helps retain some texture for a better mouthfeel.
Season Gradually: Taste as you go, especially after the beans and broth mix; it’s easier to adjust salt and spices incrementally.
Add Lime Juice Last: This brightens the soup but if cooked too long it can lose its fresh zing, so save it for the final step.

How to Serve Black Bean Soup with Bacon Recipe

Garnishes

Whenever I serve this soup, I pile on a few favorite toppings. A dollop of sour cream adds creaminess, shredded cheddar or Mexican blend cheese melts in beautifully, and diced avocado brings a buttery richness. A sprinkle of extra cilantro and some crunchy tortilla chips on the side never fail to elevate the experience.

Side Dishes

I like pairing this soup with warm cornbread or a fresh green salad to round out the meal. Sometimes, some crispy roasted sweet potatoes on the side make it feel extra hearty and complete.

Creative Ways to Present

One fun idea I tried was serving the soup in hollowed-out mini bell peppers or small bread bowls for a party setting — it’s a colorful and charming way to impress guests while keeping things casual.

Make Ahead and Storage

Storing Leftovers

Leftover black bean soup stores beautifully in an airtight container in the fridge for up to 4 days. I always let it cool slightly before refrigerating, then reheat gently on the stove to keep the flavors fresh and avoid drying out the soup.

Freezing

I freeze extra soup in freezer-safe containers for up to 3 months. It thaws quickly overnight in the fridge or in a warm water bath if I’m short on time, and it’s almost just as good as freshly made.

Reheating

To reheat, I pour the soup into a pot and warm it over medium-low heat, stirring frequently. Adding a splash of broth or water helps recreate that fresh texture, and I always finish with a squeeze of fresh lime juice again to brighten it up.

Frequently Asked Questions:

Can I make Black Bean Soup with Bacon Recipe vegetarian?

Absolutely! Just omit the bacon and use smoked paprika or a smoky chipotle powder to replicate that depth of flavor.

Should I use canned or dried black beans?

Canned black beans are perfect here—they save a ton of time and still deliver great flavor. Just be sure to rinse them well to reduce sodium and any canning liquid taste.

How spicy is this soup?

This recipe is mildly spiced with chili powder and cumin, but it’s very easy to adjust the heat level by adding more chili powder, cayenne pepper, or hot sauce if you like it spicier.

Can I prepare this soup in a slow cooker?

Yes! You can brown the bacon and sauté the onions and peppers beforehand then combine all ingredients in the slow cooker. Cook on low for 6–8 hours for a deep, melded flavor.

Final Thoughts

There’s just something about the blend of smoky bacon, hearty black beans, and lively lime juice that makes this Black Bean Soup with Bacon Recipe a forever favorite in my kitchen. I hope once you try it, you’ll find it as satisfying and easy to fall in love with as I have. Don’t be shy about tweaking the spices or toppings—making it your own is part of the fun!