Black Bean and Bacon Soup
Warm, smoky, and irresistibly hearty, black bean and bacon soup is the perfect comfort food for any season. This recipe combines savory bacon with protein-packed black beans, aromatic vegetables like onion and celery, and bold spices such as cumin and smoked paprika for a flavor that's rich and satisfying. A splash of lime juice adds a zesty finishing touch, while optional fresh cilantro brings a burst of color and freshness. Partially blending the soup creates a creamy, velvety texture while keeping some of the beans and veggies intact for added depth and heartiness. Ready in just 45 minutes, this one-pot wonder is ideal for busy weeknights or cozy gatherings. Serve it piping hot with crusty bread or a side salad for a meal that’s wholesome and unforgettable. Perfect keywords: hearty soup recipe, black bean bacon soup, easy comfort food recipes.
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Recipe Information
Ingredients
- 6 slices bacon
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 2 stalks celery stalk, diced
- 3 cloves garlic, minced
- 3 cups canned black beans, rinsed and drained
- 4 cups chicken or vegetable broth
- 1 cup diced tomatoes, canned
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set it aside on a plate lined with paper towels. Once cooled, crumble the bacon into small pieces.
Discard excess bacon grease from the pot, leaving about 1 tablespoon. Add the olive oil to the pot if more fat is needed.
Add the diced onions, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
Add the minced garlic and sauté for an additional minute until fragrant.
Stir in the black beans, chicken or vegetable broth, diced tomatoes, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Bring the mixture to a boil.
Lower the heat to a simmer and cook for 20 minutes, stirring occasionally to allow the flavors to meld.
Using an immersion blender, partially blend the soup directly in the pot to create a slightly creamy texture while keeping some of the beans and vegetables whole. Alternatively, blend about half the soup in a countertop blender, then return it to the pot.
Stir in the lime juice and crumbled bacon. Taste the soup and adjust seasoning if necessary.
Serve hot, garnished with freshly chopped cilantro if desired. Pair with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 7233 mg | 314% | |
| Total Carbohydrate | 149.0 g | 54% | |
| Dietary Fiber | 51.3 g | 183% | |
| Total Sugars | 13.6 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 427 mg | 33% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3029 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
