Black Bean Soup

The tastiest Black Bean Soup! It’s a hearty, nutritious soup made with plenty of black beans, a fair amount of veggies, plus bacon for a boost of flavor, and lots of satisfying toppings. This soup is an easy, delicious way to upgrade those otherwise boring and plain canned black beans.

Easy Black Bean Soup

This black bean soup is a must try soup recipe! Sure it may sound meh if you’ve never had it but trust me, if you flavor it right it can become a crave-worthy soup.

Here we add rich bacon, vibrant bell pepper or poblano peppers, fire roasted tomatoes, earthy seasonings including cumin and ancho chili powder and it takes basic bland black beans to an exciting new level.

And let’s not forget to mention those highlighting finishes. Bright fresh lime juice, herby cilantro, creamy avocados and sour cream, and always cheese (cheddar, queso fresco or feta are great).

This may just become a new favorite black bean recipe for you!

Black Bean Soup Recipe Ingredients and Substitutes

• Canned black beans: Pinto beans could be a tasty alternative.
• Bacon: Chorizo would be a nice meaty substitute for bacon.
• Yellow onion: Red or white onion can be use here as well.
• Pepper: Bell pepper, poblano pepper or even a few jalapenos for a spicy soup will work here.
• Garlic: I recommend fresh garlic for the most flavor but in a pinch 1 tsp dried can be used.
• Low-sodium chicken broth: If you have homemade stock that will make the soup even better. Vegetable broth can be substituted.
• Canned fire roasted tomatoes: Fresh roasted roma tomatoes are another option.
• Ground cumin and chili powder: Ground coriander and ancho chili powder will work too.
• Fresh lime: Lemon would be very similar.
• Cilantro: Parsley can be used if you have an aversion to cilantro.
• Salt and black pepper

What are the Best Toppings for Black Bean Soup?

• Crush tortilla chips or tortilla strips
• Sour cream or Mexican crema
• Cheese (cheddar, Monterey jack, queso fresco, feta)
• Avocado or guacamole
• Tomatoes
• Mexican hot sauce

How to Make Black Bean Soup

• 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.
• 2. Rinse remaining 2 1/2 cans of black beans in a colander. Set all black beans aside.

• 3. Heat a large pot over medium heat. Add bacon and cook until crisp, tossing occasionally. Transfer bacon to a paper towel lined plate leaving rendered bacon fat in pot.
• 4. Add in onions and bell pepper or poblano pepper to pot and saute 3 minutes then add garlic, chili powder and cumin and saute 1 minute longer.

• 5. Pour in remaining chicken broth (3 cups) black beans, black bean puree mixture, fire roasted tomatoes, and season with salt and pepper to taste.
• 6. Bring to a boil then reduce heat to medium-low, cover and simmer 15 minutes, stirring occasionally.
• 7. Stir cooked bacon, lime juice and cilantro and serve warm with desired toppings.

Storage

• Black bean soup will keep in the fridge for 4 to 5 days.
• Store it in an airtight container once cooled slightly.
• It can also be frozen for up to 3 months.

What to Serve with Black Bean Soup

• Tortilla Chips and Salsa
• Corn Salsa
• Guacamole
• Cilantro Lime Rice
• Quesadillas 
• Homemade tortillas

Can It be Made Vegan?

• If you want to make this vegan omit the bacon, replace with soy chorizo (use oil to cook it).
• Omit dairy toppings and replace with vegan alternatives (vegan cheese, vegan sour cream).
• Use vegetable broth in place of chicken broth.

More Delicious Black Bean Recipes to Try

• Black Bean Burgers
• Black Bean Tacos
• Roasted Veggie Black Bean Tacos
• Black Bean Tortilla Soup
• Black Bean and Corn Salad

4.92 from 12 votes

Print Recipe

Black Bean Soup

A hearty, nutritious, protein rich black bean soup with lots of delicious flavor! Plus it's brimming with toppings for extra layers of goodness and satisfying textures.

Servings: 6

Prep5 minutes minutes

Cook20 minutes minutes

Ready in: 25 minutes minutes

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
• 1 Tbsp fresh lime juice
• 1/3 cup chopped cilantro

Toppings for serving (optional)

• Sour cream , cheese (shredded Mexican or cheddar cheese), diced avocado, diced roma tomatoes, chopped cilantro, tortilla chips

Instructions

• 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 crisp, tossing occasionally. Transfer to a paper towel lined plate leaving rendered bacon fat in pot.
• Add in onions and bell pepper or poblano pepper to pot and saute 3 minutes then add garlic, chili powder and cumin and saute 1 minute longer. Stir in remaining chicken broth (3 cups).
• Pour in remaining chicken broth (3 cups) black beans, black bean puree mixture, fire roasted tomatoes, 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.
• Stir cooked bacon, lime juice and cilantro and serve warm with desired toppings.

Nutrition Facts

Black Bean Soup

Amount Per Serving

Calories 452 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 5g31%

Trans Fat 0.04g

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 22mg7%

Sodium 1433mg62%

Potassium 1213mg35%

Carbohydrates 57g19%

Fiber 21g88%

Sugar 4g4%

Protein 25g50%

Vitamin A 2067IU41%

Vitamin C 48mg58%

Calcium 150mg15%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Soup

Cuisine: Tex-Mex

Keyword: Black Bean Soup

Author: Jaclyn