Black Bean Soup


Black bean soup definitely doesn’t quite get the attention it deserves. We all hear about broccoli cheese soup, potato soup, vegetable soup, chicken noodle soup and so on but black bean soup isn’t as popular as it should be. It’s so hearty, it’s healthy (mostly, we’ve got a bit of bacon for flavor here) and it’s totally satisfying. Plus it’s so easy to make!

Black Bean Soup in bowl

Turning Black Beans into Something Delicious

You need to make this easy black bean soup! 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?


How to make Black Bean Soup

How To Make Black Bean Soup

  • Puree about 1/3 of the black beans with some chicken broth (this will make it nice and creamy).
  • Sautee bacon and veggies.
  • Stir in chicken broth, black beans, tomatoes and spices.
  • Simmer 15 minutes.
  • Stir in fresh lime juice and cilantro and serve with toppings of your choice. So easy!

Easy Black Bean Soup in pot

Other Black Bean Recipes

Be sure to check out the other easy black bean recipes I have posted.


Black Bean Soup

4.5 from 2 votes

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6


  • 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


  1. 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.
  2. 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.
  3. Recipe source: Cooking Classy

This post was sponsored by USAPulses & PulseCanada


  • 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

  • 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

  • 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

  • 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

  • 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

  • Kelly: This looks and sounds amazing, yum!

    xx Kelly February 1, 2016 at 7:39pm 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

  • 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

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