The Best Black Bean Soup

Ingredients

• 5 stripsthick smoked bacon
• ½ largeyellow onion, chopped (or white onion)
• 80 ml (⅓ cup)diced carrots (or sliced baby carrots)
• 80 ml (⅓ cup)diced celery
• 850 g (30 oz)canned black beans, or homemade black bean leftovers (or 2 cans of 425 g / 15 oz each)
• 950 ml (4 cups)beef stock, or vegetable stock for a vegetarian version
• 240 ml (1 cup)canned diced tomatoes and their juice
• to tastesalt and pepper
• 240 ml (1 cup)mezzi rigatoni pasta
• 1bay leaf
• to tastechopped coriander or parsley (or spring onions)

Instructions

1. 1

   Cook the bacon

   Chop the bacon and cook it in a medium or large non-stick saucepan over a medium heat for about 5 minutes, stirring occasionally. Add the onion and cook in the bacon fat for 3–5 minutes, until softened.

2. 2

   Sauté the vegetables

   Add the carrots and celery and cook over a medium-low heat for 3–5 minutes, stirring occasionally.

3. 3

   Add the ingredients

   Stir in the beans, beef stock, tomatoes and their juice, salt and pepper to taste, pasta and bay leaf.

4. 4

   Simmer the soup

   Bring the soup to the boil over a medium-high heat. Cover, turn the heat down to medium-low and simmer for about 10–12 minutes, or until the pasta is cooked. Remove the bay leaf and adjust the salt and pepper if needed. Serve hot, topped with chopped coriander or parsley, and serve with bread.

What is Brazilian black bean soup?

Black beans are a familiar staple in Brazilian cooking, and this soup makes them the centre of a hearty, easy meal. This version combines canned beans with bacon, vegetables, tomatoes and pasta for a quick, filling result.

Using canned beans or cooked leftovers keeps the preparation straightforward, while the pasta cooks right in the broth and makes the soup substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 278 calories, 16g protein, 36g carbs, 8g fat.

The beans and pasta provide most of the carbohydrates, while bacon contributes fat and some protein; the beans and stock also add protein. Pair a bowl with a green salad or extra vegetables for a more balanced plate.

The ingredients that build flavour

Bacon base: Cooking the bacon first leaves savoury fat in the pan, which softens the onion and gives the soup a smoky depth.

Beans and stock: Beef stock makes the soup richer, while vegetable stock is an easy alternative if you are making a meat-free version. Canned beans and their liquid can be added as directed; drain them if you prefer a less thick broth.

Tomatoes and vegetables: Carrots, celery and tomatoes bring sweetness and freshness to balance the beans and bacon.

Cooking the vegetables

Softened onion: Let the onion cook in the bacon fat until tender before adding the other vegetables. Keep the heat moderate so it softens without catching.

Carrots and celery: Give them 3–5 minutes in the pan, stirring occasionally. This brief sauté starts their cooking before they simmer with the beans.

Getting the pasta right

Pasta choice: Mezzi rigatoni has ridges and a compact shape that works well in a spoonful of soup. Another short pasta can be used, though cooking time may differ.

Doneness cue: Simmer until the pasta is tender, checking it towards the end of the 10–12-minute cooking window. Avoid relying on the timer alone, as pasta brands and shapes vary.

Adjusting the soup

Thickness: Pasta absorbs broth as it cooks, so the soup will become thicker as it stands. Add a little extra stock if you would like a looser consistency.

Seasoning: Bacon and stock can both be salty, so taste the soup before adding much salt. Remove the bay leaf before serving.

What to serve with it

Bread: Serve the soup hot with bread for dipping and to make the meal more substantial.

Fresh topping: Coriander, parsley or spring onions add a fresh finish. Add them just before serving so their flavour stays bright.

Recipe notes & tips

• Chop the bacon before cooking so it browns and distributes easily through the soup.
• Stir the vegetables occasionally as they soften to prevent them catching on the pan.
• Taste the broth before adding salt, especially if your bacon and stock are already well seasoned.
• Check the pasta for tenderness near the end of the simmering time.
• Remove the bay leaf before ladling the soup into bowls.
• Add the chopped herbs just before serving for a fresh finish.

Variations

• Make it vegetarian: Use vegetable stock and leave out the bacon.
• Use leftovers: Add cooked black beans in place of canned beans.
• Swap the pasta: Choose another short pasta shape and cook until tender.
• Change the topping: Finish with spring onions instead of coriander or parsley.
• Adjust the broth: Add a little extra stock if you prefer a thinner soup.

Common mistakes to avoid

• Adding too much salt: Taste first, as bacon and stock can both be salty.
• Overcooking the pasta: Check it towards the end of the simmer and take the pan off the heat once tender.
• Skipping the bacon browning: Cook it for about 5 minutes first to build flavour in the pan.
• Leaving in the bay leaf: Remove it before serving.
• Letting the soup get too thick: Stir in a little extra stock if the pasta absorbs more broth than you like.

How to store

Cool leftovers and refrigerate in an airtight container for up to 3 days. Reheat gently in a saucepan until steaming hot, adding a splash of stock or water if the pasta has absorbed too much liquid.

Frequently asked questions