Description
A hearty and flavorful Black Bean Soup featuring pureed and whole black beans, smoky bacon, fresh vegetables, and a blend of spices for a comforting meal served with optional toppings like sour cream and avocado.
Ingredients
Scale
Beans and Broth
- 4 (14.5 oz) cans black beans, divided
- 2 1/2 cups low-sodium chicken broth, divided
Vegetables and Flavorings
- 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)
- 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 Puree: Place 1 1/2 cans of drained black beans in a food processor with 1/2 cup of chicken broth and pulse until well pureed. Rinse the remaining 2 1/2 cans of black beans in a colander and set all beans aside.
- Cook 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 bacon fat in the pot.
- Sauté Vegetables and Spices: Add the chopped onion and diced bell or poblano pepper to the pot and sauté for 3 minutes. Then add minced garlic, chili powder, and cumin and sauté for 1 more minute until fragrant.
- Add Broth and Beans: Pour in the remaining chicken broth (3 cups), the rinsed whole black beans, the black bean puree mixture, and fire roasted diced tomatoes. Season with salt and black pepper to taste.
- Simmer Soup: Bring the soup to a boil, then reduce heat to medium-low. Cover and simmer for 15 minutes, stirring occasionally to meld flavors.
- Finish and Serve: Stir the cooked bacon, fresh lime juice, and chopped cilantro into the soup. Serve warm with optional toppings such as sour cream, shredded cheese, avocado, diced tomatoes, extra cilantro, and tortilla chips.
Notes
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
- You can adjust the thickness by adding more broth if needed.
- Use fire roasted tomatoes for a smoky depth, or plain diced tomatoes as a substitute.
- The soup tastes great the next day as flavors continue to develop.
- Optional toppings add texture and freshness to the rich soup.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 550 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
