This soup is loaded with bright toppings like cilantro, cojita cheese, hot sauce, bacon, and more. Warm up a winter day with a hearty bowl of black bean soup.
By Rachael Dart
It’s been so cold and I can not seem to bundle up enough! You know what helps, though? Soup.
This soup is so thick, rich, and hearty, and has so many fun toppings! The toppings totally make it, and in this case, you can’t have too many. The lime and hot sauce add an awesome acidity that cuts through the rich soup, the creme fraîche offers a tangy note, the cotija cheese is salty, the cilantro adds freshness and vibrancy, and bacon…well bacon makes everything better! 
This soup is crazy easy to throw together, and you can control the consistency all on your own. Heck, you don’t even have to puree it at all if you don’t want!
Click here for the recipe for homemade chicken stock.
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Black Bean and Bacon Soup
- Total Time: 55 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Hearty black bean soup with bacon,
loaded with fresh toppings.
Ingredients
- 3-4 slices (3-4 slices) thick-cut bacon
- 1 medium (1 medium) sweet onion
- 2 cloves (2 cloves) garlic
- 2 tsp ground cumin
- 1 15 oz (425 g) can diced tomatoes with jalapeños
- 2 15 oz (850 g) cans black beans
- 2 cups (473 ml) high-quality chicken stock
- salt and pepper
- creme fraiche
- fresh cilantro
- creme fraiche
- lime wedges
- hot sauce
Instructions
- Crisp the bacon over medium to medium-high heat in a heavy-bottomed pot or Dutch oven. Scoop the cooked bacon onto a paper-towel-lined plate and set aside. Leave the bacon fat in the pot.
- Add the onion, a pinch of salt, and pepper to the pot and cook for 2–4 minutes until softened. Add the garlic and cumin and cook for 1–2 minutes more.
- Add the tomatoes and their juice, the beans and their liquid, and the chicken stock. Bring to a boil, then lower the heat to simmer and cook for 30 minutes.
- Using a slotted spoon, scoop 2–4 cups of the bean/onion/tomato mixture (depending on desired thickness) out of the liquid and set aside.
- Pour the remaining soup into a blender and puree until smooth. Pour it back into the pot and stir in the reserved bean mixture.
- Serve the soup with assorted toppings such as crème fraîche, crisped bacon, lime wedges, fresh cilantro, cotija cheese, and hot sauce.
Notes
- For a smokier flavor, use smoked paprika in addition to the ground cumin.
- To make this soup vegetarian, omit the bacon and use vegetable broth instead of chicken stock.
- Leftovers can be stored in the refrigerator for up to 4 days; reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Latin American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10
- Sodium: 700
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 15
- Protein: 15
- Cholesterol: 30
Frequently Asked Questions
Can I skip the bacon in the Black Bean and Bacon Soup?
Yes, you can skip the bacon if you prefer a vegetarian version. You might want to add some smoked paprika or liquid smoke to replicate the smoky flavor.
What can I use instead of cotija cheese for topping?
If you can’t find cotija cheese, feta or queso fresco can be good substitutes, as they both provide a similar salty and crumbly texture.
How do I adjust the thickness of the soup?
To thicken the soup, simply let it simmer longer to reduce the liquid, or you can puree a portion of the soup to create a creamier consistency.
