Black Bean Soup

01.31.2016

Black Bean Soup | Cooking Classy

Black bean soup just doesn’t quite get the attention it deserves, am I right or am I right? Yes it may seem boring if you’ve never had it, but if you flavor it right by adding in things like bacon, poblano peppers, fire roasted tomatoes, some cumin and some ancho chili powder then incredibly delicious things happen! Then of course if you finish it off with the bright tones of lime juice and the freshness of cilantro along with the creaminess of avocados and sour cream (or Mexican crema) you just know it’s got to be good. I mean if anything has bacon and avocado in it then I’ll always approve.

I love black beans and you may not think there’s a whole lot that you can do with them but really the possibilities are endless! You can add them to tacos (like I’ve done in each here 1, 2, 3), you can toss them in to up the protein and fiber of a dish – like in this quick 30 minutes meal, of course they are wonderful in soups (like these options here 1, 2, 3, 4). You can add them as part of the stuffing for bell peppers (1) or sweet potatoes (2) and don’t we all love them tossed into a green salad?

Did you know that 2016 is the International Year of Pulses? Did you know that black beans are part of the pulse family? Most of you are probably asking what exactly is a pulse. Pulses are any of the the following food items; beans, peas, chickpeas or lentils. I recently traveled to San Francisco to learn more about pulses and how to cook with them. They are so delicious and versatile. Not only are pulses delicious, they are a healthy, sustainable food source. I will be taking the pulse pledge this year and so should you! When you do, you commit to eating pulses once a week for 10 weeks and join a global food movement! Eating dry peas, lentils, beans and chickpeas helps reduce your carbon footprint – and it’s great for your health. Every 1/2 cup of cooked pulses delivers 9 grams of protein. All you have to do is visit PulsePledge.com and sign up!

Enjoy!

Black Bean Soup | Cooking Classy Black Bean Soup | Cooking Classy

Black Bean Soup

Yield: About 6 servings

Black Bean Soup

Ingredients

  • 4 (14.5 oz) cans black beans, divided
  • 6 slices bacon (7 oz), chopped into small pieces
  • 1 large yellow onion, chopped (1 3/4 cups)
  • 1 large poblano pepper, seeded, stemmed and diced small (1 cup)
  • 4 cloves garlic, minced
  • 2 (14.5 oz) cans low-sodium chicken broth, divided, then more to thin if desired
  • 1 (14.5 oz) can fire roasted diced tomatoes
  • 1 tsp ground cumin
  • 1 tsp ancho chili powder
  • Salt and freshly ground black pepper
  • 1 Tbsp lime juice
  • 1/3 cup chopped cilantro
  • For serving (optional)
  • Sour cream, cheese (shredded Mexican or cheddar cheese), diced avocado, diced roma tomatoes, chopped cilantro, tortilla chips

Directions

  • Place 1 1/2 cans of drained black beans in a food processor along with 1/2 cup of the chicken broth and pulse until well pureed. Rinse remaining 2 1/2 cans of black beans in a colander. Set all black beans aside.
  • Heat a large pot over medium heat. Add bacon and cook until nearly crisp, tossing occasionally. Add in onions and poblano pepper and saute 3 minutes then add garlic and saute 1 minute longer. Stir in remaining chicken broth (3 cups). Add in black beans, black bean puree mixture, fire roasted tomatoes, cumin chili powder and season with salt and pepper to taste. Bring to a boil then reduce heat to medium-low, cover and simmer 15 minutes, stirring occasionally. Thin with more broth if desired. Stir in lime juice and cilantro and serve warm with desired toppings.
  • Recipe source: Cooking Classy
http://www.cookingclassy.com/2016/01/black-bean-soup/

This post was sponsored by USAPulses & PulseCanada

25 comments

  • Averie @ Averie Cooks: I love black beans and eat them almost daily! I make a huge batch in my slow cooker and some I make soup with. Cumin is a must for me and your soup looks amazing! This is seriously my dream food and I would eat the whole batch :) January 31, 2016 at 10:38pm Reply

    • Jaclyn: Thanks Averie! Come over and we’ll share the whole batch. :) February 1, 2016 at 10:47pm Reply

  • Laura ~ RYG: I always struggle to know what to do with black beans! Thanks for the tips, I know I should be eating more of them and feeding them to the fam, but don’t know how to make them, um, yummy?!? Is that the right word. This soup looks so good! And is so good for you. Like so many of you out there, we are trying (sigh) to eat healthier but it’s hard! February 1, 2016 at 5:39am Reply

  • Kelly: This looks and sounds amazing, yum!

    xx Kelly February 1, 2016 at 7:39pm Reply

  • Natasha @ Salt and Lavender: This does sound fantastic!! I didn’t realize black beans were so versatile. I definitely don’t cook with them as much as I could. Thanks for sharing. Pinning! Beautiful photos. February 2, 2016 at 8:30am Reply

  • Jen @ The Hollow Road: I love black beans! Any suggestions for a substitution on the bacon? Trying to widdle down my hubby’s cholesterol and (although he would be really displeased to know I am asking as he loves bacon) I would like to avoid using it. February 2, 2016 at 8:34am Reply

  • Kristin Hawkins: This may be a dumb question, but do you drain the bacon grease before adding the onions and poblano pepper, or do you drain out some of the grease, and leave a little bit… or do you just leave it all in there? Thanks! It looks delish! February 3, 2016 at 1:33pm Reply

    • Jaclyn: I left it but I always look for bacon that is a little more lean (more red than white) but you can definitely drain some of it off, just leave a little because it’s needed for sauteing the veggies plus it adds good flavor to the soup. Hope you love it! February 3, 2016 at 4:56pm Reply

  • Lucinda: I made this tonight and loved it! February 8, 2016 at 5:43pm Reply

    • Jaclyn: I’m so glad you liked it Lucinda! Thanks for your comment! February 8, 2016 at 11:47pm Reply

  • Jocelync: This is a fabulous soup, which my family loved. Thanks so much for sharing the recipe. February 9, 2016 at 8:34pm Reply

    • Jaclyn: I’m so glad your family loved it Jocelyn! Thanks for your review :)! February 10, 2016 at 9:45am Reply

  • Matt: As a vegan alternative, do you think swapping the bacon for some soy-mince + smoked paparika, and the chicken broth for ann qual amount of water and veg stock, as well as maybe some sage and thyme to get the chicken flavour? February 14, 2016 at 12:44pm Reply

  • Christina: Any tips for cutting down the ingredients? I am a single girl and 6 servings is just too much for me (even if I do save it and eat it during the week)!! If I wanted to cut it down to one can of black beans, how would I divide the beans up in the recipe? February 14, 2016 at 2:28pm Reply

    • Jaclyn: I would just suggest omitting the optional toppings then maybe the spices or the poblano. Everything listed really just brings this soup together and makes it seam like a soup rather than a side of beans :). Then as far as the canned beans to cut it back to one I would just puree 1/3 of the can then add the rest whole. You may just try making the full batch and freezing then that way it would make it worth your time. Hope you love it! February 17, 2016 at 9:42am Reply

      • Christina: Awesome! Yeah, I am definitely keeping the ingredients; I just meant cutting each one down to one or two serving size :P Basically, just curious about the beans! Thanks so much; I’m going to make it tonight! February 18, 2016 at 3:51pm Reply

      • Christina: Ok, I made it and totally forgot to adjust the cooking time because I was making like 1/4 of it. So… it ended up more like a cilantro-lime black bean chili :P But it’s still really delicious! Next time, I’ll make sure not to simmer it as long. Or just make a whole batch! February 18, 2016 at 5:33pm Reply

    • Brandi: You can make the whole pot and then divide it into one person servings in quart size ziplock bags and freeze them :) August 16, 2016 at 10:50am Reply

  • Yva: Thanks for sharing this recipe! I love bacon, however I wanted to have this with someone who doesnt/cannot eat pork. I’d like to ask if there is an alternative to the bacon? Can I use chicken skin instead? Or should I just take out the bacon from the recipe altogether? Thanks so much! :D February 15, 2016 at 5:22am Reply

    • Jaclyn: Yes maybe the chicken skin which I’d just keep in large pieces and take out before eating or maybe some beef kielbasa sausage. It could be made vegetarian I just don’t think it would be as good. February 17, 2016 at 9:57am Reply

  • Mia: Is there a way of adding more vegetables? I was thinking capsicum and carrots February 18, 2016 at 12:14am Reply

    • Jaclyn: Yes pile the veggies in :). Just add more broth to thin if needed. February 18, 2016 at 7:07pm Reply

  • Kristin H: Wow, this was really delicious! We ate it with all the fixings–avocado, sour cream, cheese, tortilla chips–which I love soups like that. But even on its own, the soup had a really great flavor. This is definitely a keeper! February 21, 2016 at 6:44pm Reply

    • Jaclyn: Thanks for your review Kristin! I’m happy to hear you liked it! February 22, 2016 at 5:15pm Reply

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