Black Bean Soup

February 6, 2018

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

Flavorful Black Bean Soup

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.

Collection of Black Bean Recipes I Love:

  • You can add black beans 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

More Recipes You Might Like

Black Bean Soup

4.5 from 2 votes

A hearty, creamy, protein rich black bean soup with lots of delicious flavor! The toppings add extra goodness and tortilla chips are the perfect accompaniment.

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

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

Instructions

  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
Nutrition Facts
Black Bean Soup
Amount Per Serving
Calories 460 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Cholesterol 21mg7%
Sodium 1412mg61%
Potassium 1372mg39%
Carbohydrates 59g20%
Fiber 21g88%
Sugar 5g6%
Protein 22g44%
Vitamin A 465IU9%
Vitamin C 48.3mg59%
Calcium 144mg14%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: Tex-Mex
Keyword: Black Bean Soup
This post was sponsored by USAPulses & PulseCanada

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33 Comments

  • Lupita

    Great!! I just was looking for this kind of soup. Thank you for sharing.

  • Kathy soule

    This is what I’m doing 4 christmas 2016. I’ve been mia from my kitchen 4 almost 3 months. Try that pinners. I had a bad fall. I’m downstairs kitchen is upstairs. I’ve got 10 days to go. Then I will.be back!!! Become the queen again!!!

  • Emily

    This was really good. Make it for our Church’s Thanksgiving soup lunch today. Loved that it was super quick as I had about 30 min and then let sit in the crock pot. Made a few modifications since I couldn’t get to the store. Used 3 cans black beans and 1 can chili beans, bacon grease to saute the onions and then smoked pork loin instead of bacon. I had a dry garlic and pepper mix that I used. Chipoltle Lime spice blend. No peppers or lime juice. I had home canned tomotes. This will defineatly go on the make again box. I received lots of positive coments at church.

  • 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!

  • 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

    • Jaclyn

      Jaclyn Bell

      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.

  • 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?

    • Jaclyn

      Jaclyn Bell

      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!

      • 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!

      • 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!

    • Brandi

      You can make the whole pot and then divide it into one person servings in quart size ziplock bags and freeze them :)

  • 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?