Description
A hearty and flavorful Black Bean Soup made with black beans, crispy bacon, onions, peppers, and a blend of spices, finished with fresh lime juice and cilantro. Perfect for a comforting lunch or dinner, topped with sour cream, cheese, avocado, tomatoes, and tortilla chips.
Ingredients
Scale
Main 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
Toppings (optional)
- Sour cream
- Shredded Mexican or cheddar cheese
- Diced avocado
- Diced roma tomatoes
- Chopped cilantro
- Tortilla chips
Instructions
- Prepare the beans: Place 1 1/2 cans of drained black beans into a food processor with 1/2 cup of the chicken broth and pulse until well pureed. Rinse the remaining 2 1/2 cans of black beans in a colander. Set both aside.
- Cook the bacon: Heat a large pot over medium heat. Add chopped bacon and cook until crisp, tossing occasionally. Remove bacon with a slotted spoon and transfer to a paper towel lined plate, leaving the rendered fat in the pot.
- Sauté vegetables: Add chopped onions and diced bell pepper (or poblano pepper) to the bacon fat in the pot. Sauté for 3 minutes until softened, then add minced garlic, chili powder, and ground cumin. Cook for an additional 1 minute, stirring frequently.
- Add liquids and beans: Stir in the remaining 3 cups of chicken broth, pureed black beans, rinsed black beans, and fire roasted diced tomatoes. Season with salt and black pepper to taste.
- Simmer the soup: Bring the soup to a boil, then reduce heat to medium-low. Cover and simmer for 15 minutes, stirring occasionally to blend flavors.
- Finish and serve: Stir in the cooked bacon, fresh lime juice, and chopped cilantro. Serve the soup warm, garnished with your choice of optional toppings like sour cream, cheese, avocado, tomatoes, cilantro, and tortilla chips.
Notes
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- Adjust the chili powder amount according to your preferred spice level.
- Fire roasted tomatoes add a smoky depth, but regular diced tomatoes can be substituted.
- The black beans can be soaked and cooked from dry for a fresher taste, but canned beans offer great convenience.
- Leftovers refrigerate well and can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 25 mg
