You will be amazed at how much hearty flavor this recipe injects into black bean soup.
Black beans are slowly simmered with chicken broth, aromatic veggies, and bold Southwest spices, then bacon is added in for a layer of smoky richness.
Who knew that this humble, economical vegetable could be so satisfying and delicious?
- Hearty and filling, this black bean soup recipe is easy to cook.
- This recipe is budget friendly, can be doubled and leftovers freeze well.
- If you’re feeding a family on a budget, you’ll love how this black bean soup recipe will stretch a dollar.
Ingredients for Black Bean Soup
Black Beans – Canned black beans make quick prep. If using dried beans, they will need to be simmered (per the notes in the recipe) before preparing this soup.
Bacon – Use any smoke-cured bacon and cook it crispy for serving. Reserve the fat for cooking vegetables. If you have a ham bone or a meaty ham hock, add it to the simmering soup for extra smoky goodness.
Vegetables – Onion, garlic, celery, and green/red bell pepper are sauteed in the bacon drippings for lots of flavor. Feel free to add other veggies like carrots, mushrooms, potatoes, corn, or diced tomatoes. Anything goes in black bean soup!
Seasonings – I use cumin, chili powder, and smoked paprika. They can be replaced with taco seasoning if you’d prefer. For some heat add cayenne pepper to taste.
Broth – Chicken broth adds great flavor to this soup. Use bouillon if you wish, and reduce the added salt. For vegetarians, try vegetable broth or bouillon cubes, and leave out the bacon.
How to Make Black Bean Soup
This easy soup is perfect for the stovetop, slow cooker, or Instant Pot!
- Cook the bacon in a Dutch oven or large saucepan.
- Cook the onion in the bacon fat according to the recipe below.
- Stir in the canned beans and remaining ingredients and simmer for 20 minutes.
- Blend or mash some of the soup to thicken, garnish and serve!
Add-Ins, Toppings, & Serving Suggestions
A bowl of black bean soup is perfect for mix-ins and toppings! Add a side of cornbread, biscuits, or croutons.
- Shredded cheddar cheese or crumbled Cotija cheese
- Tortilla chips or strips
- Avocado slices, fresh lime juice, sliced jalapenos, fresh cilantro
- Salsa and a dollop sour cream or Greek yogurt
Storing Leftovers
Store leftover soup in the fridge for up to 4 days. This soup can be frozen for up to 4 months. Reheat from frozen in the microwave or covered on the stovetop on low.
More Hearty Bean Soups
Did your family love this Black Bean Soup? Be sure to leave a comment and a rating below!
Black Bean Soup
Tasty black bean soup is full of warming and hearty flavors!
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Heat a large saucepan over medium heat. Add the bacon and cook, stirring occasionally, until crisp. Remove from the pan and set aside (reserving fat.)
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Add the onion, celery, bell pepper, and garlic to the bacon fat and cook over medium heat until tender.
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Stir in the remaining ingredients (except bacon) and bring to a boil over medium high heat. Reduce the heat to medium low, cover, and simmer 20 minutes.
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Remove the bay leaf and discard. Using an immersion blender, blend about half of the soup mixture to thicken. Stir in the bacon.
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Serve with sour cream, cilantro, and green onions if desired.
To Use Dried Beans: Place ½ pound dried black beans in a large saucepan along with 1 large onion halved and 2 cloves of garlic whole. Cover with water, bring to boil over medium-high heat. Reduce the heat to a simmer and cover. Cook for 90 minutes or until beans are tender, adding more water as needed. Drain and follow the recipe as directed.
To Cook in a Slow Cooker: Saute the onions as directed and add with the remaining ingredients to the slow cooker. Cook on high for 3-4 hours or on low for 5-6 hours.
Calories: 272 | Carbohydrates: 44g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 756mg | Potassium: 994mg | Fiber: 15g | Sugar: 7g | Vitamin A: 2464IU | Vitamin C: 89mg | Calcium: 112mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dinner, Entree, Lunch, Main Course, Soup
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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