You will be amazed at how much hearty flavor this black bean soup recipe has.
Black beans are slowly simmered in broth with veggies and bold Southwest spices. Crumbled bacon is added for a layer of smoky richness.
- Hearty and filling, this black bean soup recipe is easy to cook.
- This recipe is budget friendly, can be doubled and leftovers freeze well.
- If you’re feeding a family on a budget, you’ll love how this black bean soup recipe will stretch a dollar.
Ingredients for Black Bean Soup
Black Beans – Canned black beans make quick prep. If using dried beans, they will need to be simmered (per the notes in the recipe) before preparing this soup.
Bacon – Use any smoke-cured bacon and cook it crispy for serving. Reserve the fat for cooking vegetables. If you have a ham bone or a meaty ham hock, add it to the simmering soup for extra smoky goodness.
Vegetables – Onion, garlic, celery, and green/red bell pepper are sauteed in the bacon drippings for lots of flavor. Feel free to add other veggies like carrots, mushrooms, potatoes, corn, or diced tomatoes. Anything goes in black bean soup!
Seasonings – I use cumin, chili powder, and smoked paprika. They can be replaced with taco seasoning if you’d prefer. For some heat add cayenne pepper to taste.
Broth – Chicken broth adds great flavor to this soup. Use bouillon if you wish, and reduce the added salt. For vegetarians, try vegetable broth or bouillon cubes, and leave out the bacon.
How to Make Black Bean Soup
This easy soup is perfect for the stovetop, slow cooker, or Instant Pot!
- Cook the bacon in a Dutch oven or large saucepan.
- Cook the onion in the bacon fat according to the recipe below.
- Stir in the canned beans and remaining ingredients and simmer for 20 minutes.
- Blend or mash some of the soup to thicken, garnish and serve!
Add-Ins, Toppings, & Serving Suggestions
A bowl of black bean soup is perfect for mix-ins and toppings! Add a side of cornbread, biscuits, or croutons.
- Shredded cheddar cheese or crumbled Cotija cheese
- Tortilla chips or strips
- Avocado slices, fresh lime juice, sliced jalapenos, fresh cilantro
- Salsa and a dollop sour cream or Greek yogurt
Storing Leftovers
Store leftover soup in the fridge for up to 4 days. This soup can be frozen for up to 4 months. Reheat from frozen in the microwave or covered on the stovetop on low.
More Hearty Bean Soups
Did your family love this Black Bean Soup? Be sure to leave a comment and a rating below!
Black Bean Soup
Equipment
Ingredients
- 4 slices bacon chopped, or 1 tablespoon butter
- 1 large yellow onion chopped
- 1 cup celery chopped
- 1 ½ cups bell pepper (any color) finely diced
- 4 cloves garlic minced
- 2 cans black beans 15 ounces each, drained and rinsed
- 2 cups chicken broth low sodium
- 14 ounces canned diced tomatoes with juices
- 1 jalapeno pepper seeded, finely diced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- ½ teaspoon smoked paprika
- 1 bay leaf
Toppings
- sour cream, green onions, cilantro optional
Instructions
- Heat a large saucepan over medium heat. Add the bacon and cook, stirring occasionally, until crisp. Remove from the pan and set aside (reserving fat.)
- Add the onion, celery, bell pepper, and garlic to the bacon fat and cook over medium heat until tender.
- Stir in the remaining ingredients (except bacon) and bring to a boil over medium high heat. Reduce the heat to medium low, cover, and simmer 20 minutes.
- Remove the bay leaf and discard. Using an immersion blender, blend about half of the soup mixture to thicken. Stir in the bacon.
- Serve with sour cream, cilantro, and green onions if desired.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dinner, Entree, Lunch, Main Course, Soup
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Have made this many times and the whole family loves it. I’ve adapted it to the instant pot, pressure cooking dry black beans to start with. Once the beans are cooked, I set them aside and use the saute function for the veggies, then dump the rest in and pressure cook for about 10 minutes before blending it all up. Delicious and inexpensive dinner!
I am so happy to hear you love this recipe Ashley!
Soup was fantastic! Had to omit jalapeños just because we didn’t have any but otherwise we made this exactly as instructed and we all loved it (myself and two teens). We will make this again for sure.
I am so glad you enjoyed this recipe Jennifer!
The bacon makes it! Even better the next day!
We love the addition of bacon too, Karen! Glad you enjoyed it.
Question: do you add the veggies and beans together after step number 2?
Also, do you have to discard the veggies from cooked fry beans? It looks like that would be a task as it is not well distinguished…
Thanks!
Hi Micah, we add the veggies in step 2 and cook until tender before adding the remaining ingredients (including the beans). In step 4 you are only removing and discarding the bay leaf. Hope that helps!
This soup delicious! I have it almost weekly and don’t get bored. I serve it with a bit of sour cream and some plain nachos on the side.
Sour cream and nachos are the perfect additions!
Is there a way to email this recipe? If not, it would be a great option!!! Thanks!
Hi Lauren, a bit below the recipe card, you’ll see a little envelope that you can use to email the link. It will bring up a screen to send it. Enjoy!
I am using dried beans. After cooking them, do I discard the water, onion and garlic? And then add more to finish the recipe?
Thanks.
Yes, you would want to discard the water (and use fresh veggies) to complete the recipe.
This was good. I used the dried black beans and put the chopped jalapeno in with the onion, celery and green pepper when cooking the veggies. Will make this one again!
Great, easy recipe to make. Also, I’m allergic to peppers but easily divided the ingredients between two pots so my partner didn’t have to do without as he often does! Tasty and a hit in our house.
I made your Black Bean Soup last night. My husband and I absolutely loved it and look forward to having it again tonight especially after “melding” in the refrigerator 24 hours. I used dried black beans and changed the cooking time since those beans needed about 90 minutes (after doing the quick soak) to soften up. It was amazing. I can’t wait to look through your soup recipes because I know they have to be good! :-) Thank you so much.
I’m so glad you both loved it Jano! Thank you for your review. Enjoy the soup recipes!
I don’t have an emersion blender. Can I use a Magic Bullet?
If you have a magic bullet that has an attachment that is like a blender with a lid it should work as long as the lid isn’t sealed completely. In the magic bullet “cups” it is sealed and the steam can cause it to explode.