Description
A hearty and flavorful black bean soup featuring pureed and whole black beans, smoky bacon, sautéed vegetables, and a blend of spices, finished with fresh lime juice and cilantro. Perfect for a comforting main course or lunch.
Ingredients
Scale
Main 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 to taste
- 1 Tbsp fresh lime juice
- 1/3 cup chopped cilantro
Optional Toppings
- Sour cream
- Cheese (shredded Mexican or cheddar cheese)
- Diced avocado
- Diced roma tomatoes
- Chopped cilantro
- Tortilla chips
Instructions
- Puree beans: Place 1 1/2 cans of drained black beans in a food processor along with 1/2 cup of chicken broth and pulse until smooth and well pureed. Rinse the remaining 2 1/2 cans of black beans in a colander and set all aside.
- Cook bacon: Heat a large pot over medium heat. Add chopped bacon and cook until crisp, tossing occasionally. Transfer cooked bacon to a paper towel lined plate, leaving the rendered bacon fat in the pot.
- Sauté vegetables and spices: Add chopped onions and diced bell or poblano pepper to the pot and sauté for 3 minutes. Then add garlic, chili powder, and cumin and sauté for 1 more minute until fragrant.
- Add broth and simmer: Stir in the remaining chicken broth (3 cups), whole and pureed black beans, fire roasted diced tomatoes, and season with salt and black pepper to taste. Bring the mixture to a boil.
- Simmer soup: Reduce heat to medium-low, cover the pot, and let the soup simmer for 15 minutes, stirring occasionally to prevent sticking.
- Finish and serve: Stir cooked bacon, fresh lime juice, and chopped cilantro into the soup. Serve warm with optional toppings like sour cream, shredded cheese, diced avocado, diced tomatoes, additional cilantro, and tortilla chips.
Notes
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
- For a spicier soup, add a pinch of cayenne pepper or use a spicy chili powder.
- Rinsing canned beans helps reduce sodium content and improves flavor.
- Use fresh lime juice for the best bright citrus flavor.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 260 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 9 g
- Protein: 14 g
- Cholesterol: 25 mg
