There’s something irresistibly cozy and satisfying about a warm bowl of black bean soup, especially when it’s boosted with savory bacon goodness. This Easy Black Bean Soup with Bacon Recipe is my go-to for chilly nights when I want comfort food without fuss. You get the creamy texture of pureed beans, the zing of spices, and that smoky bacon flavor that keeps everyone asking for seconds.
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Why You'll Love This Recipe
I can’t tell you how many times this soup has saved the day in my kitchen—super fast to pull together but packed with deep, comforting flavors. It feels fancy with that fire-roasted tomato kick but is really a humble weeknight soup anyone can master.
- Speedy to make: This recipe comes together in about 25 minutes, perfect for busy evenings.
- Bacon adds rich smokiness: Crisp bacon bits give the soup depth without overpowering the black beans.
- Customizable toppings: From avocado to tortilla chips, you can easily switch up the garnishes to keep it fun.
- Great for meal prep: Makes excellent leftovers that only taste better the next day!
Ingredients & Why They Work
This Easy Black Bean Soup with Bacon Recipe strikes the perfect balance between smoky, savory, and just a hint of tangy brightness. Each ingredient plays a key role in the overall flavor and texture, so having them on hand or choosing good quality options really helps.
- Black Beans: I use canned for convenience, but rinsing and draining them well cuts down on that canned flavor and helps the soup taste fresh.
- Bacon: Adds incredible smoky depth—I chop mine small so the bacon evenly distributes and crisps just right.
- Yellow Onion: Creates a sweet, savory base when sautéed, balancing the richness of bacon.
- Red Bell or Poblano Pepper: The bell pepper adds a mild sweetness, while poblano brings a touch of earthy heat if you want a bit more kick.
- Garlic: Minced fresh garlic wakes up the flavors—don’t skip it!
- Chicken Broth: I use low sodium so I can control the salt—this broth adds richness and keeps the soup from feeling too heavy.
- Fire Roasted Diced Tomatoes: These give a nice smoky tang that pairs beautifully with the beans.
- Chili Powder & Ground Cumin: Essential spices that add warmth and a subtle earthiness.
- Fresh Lime Juice: Just a splash brightens and balances all those deep flavors right at the end.
- Cilantro: Adds fresh herbal notes that lighten each spoonful.
Make It Your Way
One of the things I love most about this Easy Black Bean Soup with Bacon Recipe is how adaptable it is—you can easily tweak ingredients or toppings to match whatever mood you're in or what you have in the pantry.
- Vegetarian version: Skip the bacon and use smoked paprika for that smoky flavor instead—I’ve done this when out of bacon and it’s surprisingly good.
- Spice it up: Add a pinch of cayenne or use jalapeños alongside the bell pepper if you want more heat.
- Thicker or thinner: If you like a chunkier soup, pulse fewer beans in the food processor; for a creamier texture, puree more.
- Bean swap: Mix black beans with pinto beans or kidney beans for a heartier soup that's still easy.
Step-by-Step: How I Make Easy Black Bean Soup with Bacon Recipe
Step 1: Puree the Beans
I always start by pureeing about one and a half cans of drained black beans with half a cup of the chicken broth in my food processor. This gives the soup its creamy base without needing any cream. Just a few quick pulses until smooth is perfect—it shouldn't be too watery or too chunky. Meanwhile, rinse the rest of the beans so they're nice and fresh for the next steps.
Step 2: Crisp the Bacon and Sauté the Veggies
Heat a large pot over medium and toss in your chopped bacon. Let it crisp up nicely, stirring every now and then. Once done, use a slotted spoon to transfer the bacon onto paper towels while leaving all those delicious rendered fats in the pot. Then, add the onions and your choice of pepper to that bacon fat and sauté for about 3 minutes until soft and fragrant. Toss in the minced garlic, chili powder, and cumin and cook for another minute to bloom those spices.
Step 3: Combine and Simmer
Pour in the remaining chicken broth, followed by the rinsed black beans, the pureed bean mixture, and the fire-roasted tomatoes. Give everything a good stir, season with salt and pepper, then bring it to a gentle boil. Lower the heat to medium-low, cover the pot, and let it simmer for 15 minutes so all the flavors meld beautifully.
Step 4: Finish with Freshness and Serve
Right before serving, stir in the cooked bacon bits, fresh lime juice, and chopped cilantro. This last-minute addition brightens the soup and adds that fresh herbaceous lift we all love. Then ladle it into bowls with your favorite toppings and dig in!
Top Tip
Having made this Easy Black Bean Soup with Bacon Recipe countless times, I've learned a few tricks that make all the difference between a good soup and a memorable one.
- Don’t skip rinsing the beans: It really cuts down the canned taste and keeps the soup fresh and vibrant.
- Cook bacon slowly: Low and slow crisping means less burnt bits, plus more flavorful fat to sauté the veggies in.
- Use fresh lime juice last: Adding lime at the end maintains its bright, zesty flavor instead of cooking it off.
- Adjust thickness by pureeing more or less beans: This gives you control over the texture—from more rustic and chunky to silky smooth.
How to Serve Easy Black Bean Soup with Bacon Recipe
Garnishes
I’m a sucker for a good garnish because it adds texture and fresh flavor—my favorites include a dollop of sour cream for creaminess, a sprinkle of shredded Mexican or cheddar cheese for richness, diced ripe avocado for buttery coolness, fresh chopped cilantro for brightness, and some crunchy tortilla chips for that satisfying crunch. Plus, a few diced roma tomatoes add a nice pop of color and freshness.
Side Dishes
This soup is quite filling on its own, but I like pairing it with warm cornbread or a simple green salad dressed with a zesty vinaigrette. Sometimes, I serve it alongside crispy roasted veggies or even some spicy grilled chicken if I want to stretch it into a heartier meal.
Creative Ways to Present
For gatherings, I’ve served this black bean soup in mini bread bowls—guests love dipping into edible bowls, and it looks so inviting. Another fun idea is layering the soup with toppings bar style, letting everyone customize their own bowl with a colorful array of garnishes. It always gets rave reviews!
Make Ahead and Storage
Storing Leftovers
I store leftover soup in an airtight container in the fridge, where it stays good for up to 4 days. When reheating, I prefer to do it gently on the stove over low to medium heat, stirring occasionally to prevent sticking and to keep the texture creamy and smooth.
Freezing
This soup freezes beautifully! I portion it into freezer-safe containers or heavy-duty bags, leaving some room for expansion, and it lasts up to 3 months. When I pull it out, I thaw overnight in the fridge before reheating.
Reheating
I like to reheat the soup slowly on the stovetop, stirring in a splash of broth or water if it feels too thick. Adding a bit of fresh lime juice and chopped cilantro again after reheating really brings it back to life.
Frequently Asked Questions:
Yes! If you prefer, soak and cook dried black beans ahead of time until tender. Just be sure to adjust the cooking time accordingly and reserve some cooking liquid to blend if needed.
You can omit the bacon and use smoked paprika or liquid smoke to add that smoky flavor without meat. Sauté the onions and peppers in olive oil to keep the base flavorful.
Add diced jalapeños or serrano peppers along with the bell pepper in step 2, or sprinkle in some cayenne pepper to taste with the chili powder and cumin. Adjust heat gradually to suit your taste.
Absolutely! Brown the bacon and sauté the veggies first, then combine all ingredients in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours for a hands-off approach.
Final Thoughts
This Easy Black Bean Soup with Bacon Recipe remains a favorite because it’s straightforward, forgiving, and loaded with flavor and texture contrast. Whether it’s a weekday lunch or a cozy weekend dinner, it feels like a warm hug in a bowl. I highly recommend you try it—you’ll love how versatile and approachable it is, and I promise it’ll become a staple in your kitchen too.
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Easy Black Bean Soup with Bacon Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This hearty Black Bean Soup combines smoky bacon, fire roasted tomatoes, and a blend of spices to create a comforting and flavorful meal. Pureed black beans thicken the soup, while fresh lime juice and cilantro add a bright finish. Perfect as a cozy dinner served with your favorite toppings like sour cream, cheese, avocado, and tortilla chips.
Ingredients
Soup Base
- 4 (14.5 oz) cans black beans, divided
- 6 slices (7 oz) bacon, chopped into small pieces
- 1 large yellow onion, chopped (1 ¾ cups)
- 1 medium red bell pepper or 1 large poblano pepper, seeded, stemmed and diced small
- 4 teaspoon minced garlic (4 cloves)
- 2 (14.5 oz) cans low-sodium chicken broth, divided
- 1 (14.5 oz) can fire roasted diced tomatoes
- 1 teaspoon chili powder (regular or Ancho)
- 1 teaspoon ground cumin
- Salt and black pepper, to taste
- 1 tablespoon fresh lime juice
- ⅓ cup chopped cilantro
Optional Toppings
- Sour cream
- Shredded Mexican or cheddar cheese
- Diced avocado
- Diced roma tomatoes
- Chopped cilantro
- Tortilla chips
Instructions
- Puree Beans: Place 1 ½ cans of drained black beans in a food processor along with ½ cup of the chicken broth and pulse until well pureed. Rinse the remaining 2 ½ cans of black beans in a colander and set aside both the puree and whole beans.
- Cook Bacon: Heat a large pot over medium heat and add chopped bacon. Cook until crisp, tossing occasionally. Remove bacon with a slotted spoon and place on a paper towel lined plate. Leave the rendered bacon fat in the pot.
- Sauté Vegetables and Spices: To the same pot with bacon fat, add onions and diced bell pepper or poblano pepper. Sauté for 3 minutes until softened. Add minced garlic, chili powder, and cumin and cook for 1 minute until fragrant.
- Add Broth and Beans: Stir in the remaining chicken broth (3 cups), the rinsed whole black beans, pureed black bean mixture, and fire roasted diced tomatoes. Season with salt and black pepper to taste.
- Simmer Soup: Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 15 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
- Finish and Serve: Stir in the cooked bacon, fresh lime juice, and chopped cilantro. Serve the soup warm, topped with your choice of sour cream, shredded cheese, diced avocado, diced tomatoes, extra cilantro, and tortilla chips if desired.
Notes
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- To make this soup spicier, add chopped jalapeños or a pinch of cayenne pepper when sautéing vegetables.
- Black beans can be cooked from dry if preferred, but canned beans save time.
- Use low-sodium chicken broth to control the salt level more easily.
- Leftover soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 20 mg
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