Bean and Bacon Soup

A comforting soup that is easy and affordable to make, great to incorporate vegetables into, and still an awesome source of flavor and protein.
By Aaron Hutcherson

Bean and Bacon Soup

I love beans. I always like to keep canned beans in my pantry because they can lead to a quick, filling meal when you don’t have anything else to eat. My go-to’s are black, red kidney, and cannellini beans. If I had to, I would probably be satisfied with eating some form of bean at least once a day. They’re so versatile and can act as a great source of protein and fiber. Also, did I mention they’re CHEAP!

The next time you’re looking for a quick, satisfying meal, I urge you to reach for the can of beans in your cupboard. And on the chance that there are a couple of extra fresh ingredients bouncing around in your kitchen, then you’ll surely want to keep this bacon and black bean soup recipe in mind. A few pieces of fresh produce liven up this bowl of soup, and a few staple spices are added to help keep it interesting.

Bean and Bacon Soup

Bean and Bacon Soup
 
A comforting soup that is easy and affordable to make, great to incorporate vegetables into, and still an awesome source of flavor and protein.
Author:
Recipe Type: Side, Main
Serves: 2 servings
Ingredients
  • 3 strips bacon, diced
  • ½ medium onion, diced
  • 1 jalapeño, diced (seeds removed, if desired)
  • kosher salt
  • black pepper
  • garlic powder
  • ground cumin
  • chili powder
  • 1 medium tomato, diced (about 1 cup)
  • one 15.5-ounce can black beans, drained and rinsed
  • sour cream, for serving
  • sliced green onion, for serving
Instructions
  1. Place the bacon in a medium saucepan over medium heat. Cook until the fat has rendered and the bacon is crisp. Transfer the bacon to a plate lined with paper towels, reserving the bacon fat in the pan.
  2. Add the onion, jalapeño, and about ½ teaspoon of each of the spices to the bacon fat and cook until softened, 3 to 5 minutes.
  3. Add the tomatoes and cook 2 to 3 minutes more.
  4. Add the rinsed black beans along with ½ can (about 1 cup) of water and about half of the cooked bacon and simmer for 5 minutes.
  5. Let cool slightly before blending until smooth. Add more water to adjust the consistency, as desired. Taste and adjust with more of the spices, as needed.
  6. Serve topped with the sour cream*, green onion*, and remaining bacon.
Notes
Bacon may be omitted to make it vegetarian.
To get the sour cream to drizzle into the bowl like above, simply thin it out with a little bit of water and drizzle away. And to get the slices of green onion to curl up, just put them in ice water for a few minutes before placing atop the soup. (Be sure to pat them dry with paper towels first.)

 

Aaron Hutcherson

Aaron Hutcherson

I am a classically trained chef, writer, and lover of all things food. My passion for food is even greater than my love of sleep (which is saying a lot). Hopefully my recipes will inspire you to go out and cook something of your own.

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