Easy Black Bean Soup Recipe

Ingredients

• 4 (14.5 oz) cans black beans, divided
• 6 slices (7 oz) bacon, chopped into small pieces
• 1 large yellow onion, chopped (1 3/4 cups)
• 1 medium red bell pepper or 1 large poblano pepper, seeded, stemmed and diced small
• 4 tsp minced garlic (4 cloves)
• 2 (14.5 oz) cans low-sodium chicken broth, divided
• 1 (14.5 oz) can fire roasted diced tomatoes
• 1 tsp chili powder (regular or Ancho)
• 1 tsp ground cumin
• Salt and black pepper
• 1 Tbsp fresh lime juice
• 1/3 cup chopped cilantro
• Sour cream
• Shredded Mexican or cheddar cheese
• Diced avocado
• Diced roma tomatoes
• Chopped cilantro
• Tortilla chips

Instructions

1. 1

   Puree Beans: Place 1 1/2 cans of drained black beans in a food processor along with 1/2 cup of the chicken broth and pulse until smooth and well pureed. Rinse the remaining 2 1/2 cans of black beans in a colander and set aside.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.