Spanish Black Bean Soup Recipe

Ingredients

• 2 cans (425 g each)black beans
• 1 Lvegetable stock
• 6 slicesbacon
• 3tomatoes
• 1onion
• 1red pepper
• 1green pepper
• 2 clovesgarlic
• 30 ml (2 tablespoons)olive oil
• 1 teaspoonground cumin
• 1 teaspoonsmoked paprika
• 1/2 teaspoonchilli powder
• to tastesalt and black pepper
• Juice of 1lime
• to garnishchopped fresh coriander

Instructions

1. 1

   Prepare the vegetables

   Wash and peel the vegetables, removing seeds where needed. Finely chop the peppers, onion and tomatoes, then mince the garlic.

2. 2

   Rinse the beans

   Rinse the black beans under cold water and drain them. Cut the bacon into small pieces.

3. 3

   Cook the bacon

   Heat the olive oil in a large pot over medium heat. Cook the bacon pieces, then lift them out and set them aside.

4. 4

   Soften the vegetables

   Add the onion, red and green peppers, and garlic to the pot. Sauté for 5 minutes, until softened and the onion is translucent.

5. 5

   Toast the spices

   Stir in the cumin, smoked paprika and chilli powder. Cook for 2 minutes, until fragrant.

6. 6

   Add the beans

   Tip the drained, rinsed black beans into the pot and stir them through the vegetables and spices.

7. 7

   Pour in the stock

   Add the vegetable stock and chopped tomatoes with their juice. Stir to combine.

8. 8

   Simmer the soup

   Bring the soup to the boil, then turn the heat to low and cover the pot. Simmer for about 25 minutes.

9. 9

   Blend to taste

   Blend the soup with a hand blender, or use a regular blender in batches if needed, until it reaches your preferred consistency. You can leave it unblended, or reserve some beans and vegetable pieces to stir back in.

10. 10

    Season and simmer

    Return the blended soup to the pot, season with salt and black pepper to taste, and simmer for 10 more minutes, stirring occasionally.

11. 11

    Finish and serve

    Stir in the lime juice just before serving. Serve hot, topped with fresh coriander and the reserved bacon pieces.

What is Spanish black bean soup?

This is a Spanish-inspired, bean-based soup built around black beans, vegetables and smoky seasonings. Its combination of cumin, paprika, peppers and lime gives it a savoury, gently warming flavour.

Bacon adds a salty, smoky note, while blending lets you choose between a silky bowl and a more rustic texture. It makes a filling meal for a cold evening or a relaxed dinner with guests.

Nutrition and macros by portion

The nutrition label shows one serving as written: 513 calories, 31g protein, 60g carbs, 16g fat.

Black beans and vegetable stock contribute most of the carbohydrate, while the beans and bacon provide protein. Olive oil and bacon account for much of the fat. Serve with a simple salad or extra vegetables alongside for a balanced plate.

The ingredients that build flavour

Beans: Canned black beans make this soup practical to prepare; rinsing them removes the packing liquid before they go into the pot.

Vegetables: Onion, peppers, garlic and tomatoes create the aromatic base and add sweetness and savouriness as they cook.

Seasoning: Cumin and smoked paprika give the broth warmth and depth. Chilli powder is adjustable, and lime brings a sharp finish.

Brown the bacon, soften the vegetables

Bacon: Cook the small pieces in the oil, then set them aside so they can be used as a topping. The recipe uses the same pot for the vegetables, keeping the cooking sequence simple.

Vegetables: Give the onion and peppers the full 5 minutes to soften before adding the spices. Stir regularly so the garlic does not catch on the bottom.

Choose your preferred texture

Smooth soup: Blend until the beans and vegetables are fully incorporated, working in batches if using a countertop blender.

Chunky soup: Skip blending, or reserve some beans and vegetables before blending and stir them back in afterwards. Either approach follows the recipe's method and lets you control how much texture remains.

Watch the simmer and seasoning

First simmer: Once the stock and tomatoes are in, simmer covered for about 25 minutes to give the flavours time to come together.

Final simmer: After blending, cook for another 10 minutes and stir occasionally. Taste and adjust the salt and black pepper before finishing with lime juice.

What to serve alongside it

Bread: Serve with crusty bread for dipping and to make the bowl feel more substantial.

Fresh sides: A simple green salad can add a crisp contrast to the rich, smooth soup. Add the coriander and bacon just before serving so their flavours and textures remain distinct.

Recipe notes & tips

• Cut the bacon into small, even pieces so they cook consistently.
• Keep the heat at medium while softening the vegetables, and stir to prevent the garlic from browning.
• Add chilli powder gradually if you prefer a milder soup.
• For a smoother result, blend in batches rather than filling a countertop blender to the top.
• Reserve a few beans or vegetable pieces before blending if you want a chunkier finish.
• Add the lime juice just before serving to keep its flavour bright.

Variations

• Extra heat: Increase the chilli powder a little at a time to suit your preference.
• More texture: Reserve some beans and vegetables before blending, then stir them into the finished soup.
• Meat-free version: Leave out the bacon and use the olive oil to cook the vegetables.
• Fresh finish: Add extra chopped coriander at the table.
• Milder flavour: Reduce or omit the chilli powder.

Common mistakes to avoid

• Skipping the rinse: Drain and rinse the beans under cold water before adding them to the pot.
• Burning the garlic: Stir the vegetables regularly and add the spices after they have softened.
• Blending too much at once: Work in batches if using a regular blender.
• Over-blending for a rustic soup: Leave the soup unblended or reserve some pieces to stir back in.
• Adding lime too early: Stir it in just before serving, as directed.

How to store

Cool leftovers and store them in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan, stirring occasionally, until piping hot; add a splash of stock if the soup has thickened.

Frequently asked questions