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Black Bean Soup with Bacon

Rated as 4.47 out of 5 Stars

"I created this for a quick lunch with a few inexpensive ingredients and was very pleased. My husband said that this one is a winner so I thought I would share with others. I personally don't care for cilantro but it makes a nice garnish. Serve with tortillas and guacamole salad."
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Ingredients

45 m servings 172 cals
Original recipe yields 6 servings

Directions

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  1. Fry the bacon in a microwave until crisp, or cook it in a skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, crumble, and set aside. Reserve 1 tablespoon of bacon drippings, if desired.
  2. Roughly chop the carrots, onion, and celery and transfer to a food processor. Pulse the vegetables until finely chopped.
  3. In a microwave-safe bowl, combine the reserved bacon drippings (if using), the chopped vegetables, garlic, water, bouillon cubes, and 1 can of diced tomatoes with their juice. Cook on high for 5 minutes to soften vegetables.
  4. Pour the vegetable mixture into a saucepan and add 2 cans of rinsed and drained black beans. Season with the cumin, hot sauce, and salt. Bring the mixture to a boil and then reduce the heat to low; simmer for 15 minutes.
  5. Use an immersion blender to puree the hot mixture. (If you don't have a hand-held blender, puree the mixture in batches in a food processor or standard blender.)
  6. Stir in the remaining can of diced tomatoes and can of black beans. Taste and adjust the seasonings. Add water if the consistency is too thick for your liking. Bring the soup to a simmer and heat for 5 minutes. Ladle the soup into bowls and top with sour cream, shredded cheese, and crumbled bacon.

Footnotes

  • Cook's Note
  • You can substitute 2 cups of beef broth for the water and bouillon cubes, if desired.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 172 calories; 9.6 g fat; 12.1 g carbohydrates; 8.5 g protein; 24 mg cholesterol; 857 mg sodium. Full nutrition

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Reviews

Read all reviews 14
  1. 15 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I recognized this recipe as having a great start, but I also knew I’d be improvising quite a bit, adding some things to make it even more appealing to me. I particularly liked the bacon, garlic ...

Most helpful critical review

I thought it was okay. I think the seasonings could use some tweaking. The cumin was a bit overwhelming.

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I recognized this recipe as having a great start, but I also knew I’d be improvising quite a bit, adding some things to make it even more appealing to me. I particularly liked the bacon, garlic ...

This is an excellent recipe and everyone who's tried it loves it. I made a few minor changes just using what I had on hand, nothing that would have had a huge impact on the end product. I made ...

I know some people will be irritated with my review, since I REALLY tinkered with this recipe big time! But... here goes! -I think a lot of flavor would be lost if I nuked everything, so I did t...

I made this as written except that I omitted carrots and cooked the whole thing in the crock pot.

Used white beans with chicken broth came out well

This is a delicious recipe! I, too, cooked everything on the stovetop and used broth instead of the water and bouillon. I also will add more hot pepper sauce next time to give it a little more...

I am the original author of this recipe and this was created for a quick meal. When I am not in a hurry, I cook the bacon in the microwave and pour the fat into a large stockpot to saute the veg...

Because we like spice, I added coriander, chipolte chili pepper and chili powder...sorry, but I did not measure. I also put the crumbled bacon directly into the soup (which I did on the stoveto...

I thought it was okay. I think the seasonings could use some tweaking. The cumin was a bit overwhelming.