There's something incredibly comforting about a hearty bowl of black bean soup that hits all the right notes — smoky, savory, and just a little bit spicy. This Easy Black Bean Soup Recipe is that perfect weeknight go-to, packed with flavor but surprisingly simple to whip up. Plus, it’s budget-friendly and nourishing, making it a win-win for any home cook.
Jump to:
Why You'll Love This Recipe
Whenever I make this Easy Black Bean Soup Recipe, it fills the kitchen with the most irresistible aroma of simmering spices and smoky bacon. It's a recipe I trust to come together quickly and deliver bowl after bowl of comforting goodness, especially on chilly nights.
- Quick and Simple: You can have this soup ready in about 25 minutes, perfect for busy evenings.
- Flavor-Packed: The combo of bacon, cumin, and fire-roasted tomatoes takes the flavor up a notch without overwhelming the palate.
- Hearty and Nutritious: Black beans provide a great source of fiber and protein, making this soup satisfying as a main dish.
- Customizable: You can easily swap ingredients or tweak the spice level to make it your own.
Ingredients & Why They Work
Each ingredient in this Easy Black Bean Soup Recipe plays a key part in creating that perfect balance of flavors and textures. Whether it’s the smoky bacon fat cooking the onions or the tang of fresh lime juice added at the end, these components come together seamlessly.
- Black Beans: Using canned black beans saves time without sacrificing flavor; blending part of them creates a creamy base.
- Bacon: Adds smoky richness, but you can leave it out for a vegetarian version—just use oil or butter instead.
- Yellow Onion: Provides a sweet and savory foundation that softens while sautéing.
- Red Bell or Poblano Pepper: Offers either sweetness (red bell) or a mild smoky heat (poblano) depending on your preference.
- Garlic: Minced fresh garlic adds depth and an aromatic punch.
- Chicken Broth: Keeps the soup flavorful without being too heavy; low sodium lets you control the seasoning better.
- Fire-Roasted Diced Tomatoes: These lend a smoky sweetness that complements the beans and spices beautifully.
- Chili Powder & Ground Cumin: Essential for that warm, earthy spice profile classic in black bean dishes.
- Fresh Lime Juice: Brightens the soup at the end, balancing all those rich flavors.
- Cilantro: Adds a fresh herbaceous note — leave some aside for garnish, too.
Make It Your Way
I love making this soup my own depending on the mood and the season. Sometimes I add a splash of smoky chipotle in adobo for extra depth, or swap the chicken broth for vegetable broth to keep it vegetarian-friendly. You can easily adjust the spice level or toss in extra veggies like corn or carrots.
- Spice It Up: Adding a diced jalapeño or a pinch of cayenne can give the soup a nice kick—perfect for spice lovers like me.
- Meatless Version: Skip the bacon, sauté onions and peppers in olive oil, and use vegetable broth. You won’t miss a thing.
- Extra Veggies: I’ve tossed in diced carrots and celery before for extra texture and nutrition—it works wonderfully.
Step-by-Step: How I Make Easy Black Bean Soup Recipe
Step 1: Puree Part of the Beans
Start by draining about one and a half cans of black beans—reserve the rest to be rinsed later. Pop these beans into your food processor with half a cup of chicken broth and pulse until you get a smooth puree. This creates that luxuriously creamy texture in the soup without any cream.
Step 2: Crisp the Bacon
Heat a large pot over medium heat and add the chopped bacon. Let it cook until it's crispy and the fat has rendered out—don't rush this step because that fat is flavor gold. When ready, scoop the bacon out and drain it on paper towels, leaving the rendered fat in the pot.
Step 3: Sauté the Aromatics
Into the bacon fat, toss your chopped onions and diced bell or poblano pepper. Sauté those for about three minutes until they soften and start to turn translucent. Then add the minced garlic, chili powder, and cumin — cooking just another minute to let those spices bloom wonderfully in the heat.
Step 4: Combine the Soup
Pour in the remaining chicken broth along with the rinsed black beans, the pureed beans, and the fire-roasted diced tomatoes. Stir everything well, then season with salt and pepper to taste. Bring the soup to a boil, then lower the heat and let it simmer, covered, for 15 minutes, stirring occasionally to keep it from sticking.
Step 5: Finish and Serve
Stir in the cooked bacon, fresh lime juice, and chopped cilantro right before serving. This is when the soup really comes alive with fresh brightness and savory hits. Ladle it up hot, and get ready for a cozy meal that tastes way more complex than the effort you put in!
Top Tip
Having made this Easy Black Bean Soup Recipe many times, a few tricks have really upped my game. These tips will help you get that perfect blend of creamy texture and bold flavor every time.
- Use Partially Pureed Beans: Blending only some of the beans gives you body and texture—avoid making it too watery or too mushy.
- Don't Skip Bacon Fat: Cooking the veggies in bacon fat really layers that smoky flavor into every spoonful.
- Simmer Covered: Keeping the pot covered during simmering keeps the soup moist and allows flavors to meld nicely.
- Fresh Lime at the End: Always add lime juice right before serving to brighten flavors without dulling the spices.
How to Serve Easy Black Bean Soup Recipe
Garnishes
I love topping my soup with a dollop of sour cream, a few slices of ripe avocado, and a sprinkle of shredded Mexican or sharp cheddar cheese. Fresh diced roma tomatoes and extra cilantro add a light freshness, and crushed tortilla chips bring a satisfying crunch—feel free to pile on your favorites!
Side Dishes
Personally, I like to serve this soup with warm corn tortillas or crusty bread for dipping. A simple green salad with a tangy vinaigrette cuts through the richness perfectly, and sometimes I enjoy it alongside Mexican rice for a really filling meal.
Creative Ways to Present
For special occasions, I’ve presented this soup in mini bread bowls or served it alongside small bowls of toppings in a “build-your-own” soup bar setup. It’s fun for a casual gathering and lets everyone pick their favorite add-ons!
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftover soup to an airtight container and store it in the refrigerator. It usually keeps well for up to 4 days, and I find the flavors even deepen after settling overnight.
Freezing
This soup freezes beautifully! I portion it into freezer-safe containers (leave some headspace to expand) and it lasts up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
I reheat leftover soup gently on the stovetop over medium-low heat, stirring occasionally so it warms evenly without sticking. Sometimes I add a splash of broth or water if it feels too thick after chilling.
Frequently Asked Questions:
Absolutely! Simply omit the bacon and cook the onions and peppers in olive oil or butter instead. Swap chicken broth for vegetable broth, and you’ll have a delicious vegetarian version that keeps all the hearty flavors.
You can, but you’ll need to soak and cook the dried beans in advance, which adds significantly more time. Using canned beans keeps this recipe quick and easy without compromising taste.
This soup has a gentle warmth from the chili powder and cumin but isn’t very spicy by default. You can easily adjust the heat by adding jalapeños, cayenne pepper, or chipotle peppers if you like more kick.
It’s best to freeze the soup plain without garnishes like sour cream, avocado, or fresh tomatoes. Add those fresh toppings when you reheat and serve for the best texture and flavor.
Final Thoughts
This Easy Black Bean Soup Recipe is truly one of those dishes I return to again and again—whether I’m cooking for my family on a busy weeknight or serving friends at a casual dinner. It’s a soulful, nourishing soup that’s easy to adapt and always delivers on flavor, warming you from the inside out. I hope you enjoy making and sharing it as much as I do—it’s definitely one you’ll want in your regular rotation.
Print
Easy Black Bean Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
A hearty and flavorful Black Bean Soup featuring pureed and whole black beans, smoky bacon, sautéed vegetables, and a blend of spices, simmered to perfection and served with optional toppings like sour cream, cheese, avocado, and tortilla chips.
Ingredients
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 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
- 1 tablespoon fresh lime juice
- ⅓ cup chopped cilantro
Toppings (Optional)
- 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 smooth and well pureed. Rinse the remaining 2 ½ cans of black beans in a colander and set aside.
- Cook Bacon: Heat a large pot over medium heat. Add chopped bacon and cook until crisp, stirring occasionally. Transfer bacon to a paper towel-lined plate, leaving the rendered bacon fat in the pot.
- Sauté Vegetables: Add chopped onions and diced bell pepper or poblano pepper to the pot with bacon fat and sauté for 3 minutes. Add minced garlic, chili powder, and ground cumin and sauté for 1 more minute to release the aroma of spices.
- Add Broth and Ingredients: Stir in the remaining chicken broth (3 cups). Then add the rinsed black beans, pureed black bean mixture, fire roasted diced tomatoes, and season the soup with salt and black pepper to taste.
- Simmer Soup: Bring the soup to a boil, then reduce heat to medium-low. Cover and let simmer for 15 minutes, stirring occasionally to blend flavors.
- Finish and Serve: Stir in the cooked bacon pieces, fresh lime juice, and chopped cilantro. Serve the soup warm with optional toppings such as sour cream, shredded cheese, diced avocado, diced tomatoes, extra cilantro, and tortilla chips.
Notes
- Use low-sodium chicken broth to control the saltiness of the soup.
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
- Fire roasted tomatoes add depth of flavor but can be replaced with regular diced tomatoes if unavailable.
- The soup can be blended to desired consistency; leave some beans whole for texture.
- Leftover soup refrigerates well for up to 3 days and tastes great reheated.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 9 g
- Protein: 14 g
- Cholesterol: 20 mg
Leave a Reply