Eating black bean soup all my life with my Guatemalan mother, this is the very best recipe that we have put together over the years. It cannot be beat! Serve with a dollop of sour cream and some fresh cilantro leaves, or for some crunch, some crumbled tortilla chips on top.

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Recipe Summary

prep:
30 mins
cook:
40 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix hot water and chicken stock concentrate in a bowl until dissolved; pour into a blender. Add 1 can black beans, chipotle pepper, and adobo sauce; puree until smooth.

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  • Place bacon in a large pot and cook over medium heat, turning occasionally, until crispy, 5 to 8 minutes. Transfer bacon to a plate lined with paper towels using a slotted spoon, reserving grease in the pot.

  • Stir onion, green bell pepper, and red bell pepper into the bacon grease in the pot; cook until soft, about 10 minutes. Add garlic, cumin, and black pepper; cook until fragrant, 30 to 45 seconds.

  • Stir black bean puree into the pot. Add remaining 2 cans black beans, bacon, diced tomatoes, and cilantro; bring to a boil. Simmer soup, stirring occasionally, until flavors combine, 20 to 30 minutes.

Cook's Notes:

You can adjust the spiciness of this recipe by adding more chipotle peppers from the cans when pureeing. It's very important to only use the Goya(R) canned chipotle peppers for this recipe, as other brands have different levels of spiciness and you could wind up with a very spicy soup.

To make it a vegetarian soup, use canola oil instead of bacon grease, and substitute vegetable stock for the chicken stock.

Nutrition Facts

462 calories; protein 28.8g 58% DV; carbohydrates 66.3g 21% DV; fat 9.4g 14% DV; cholesterol 21mg 7% DV; sodium 2259.6mg 90% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
10/17/2017
LOVED LOVED LOVED this! The one change I did make is that after making as written it was weak on the black bean side. The flavor was there due to the blended can but the end bean/bell pepper/tomato ratio was way off in my opinion. There were only a few black bean left floating in the soup. Plan on an extra can OR two. With that being said the flavor is GREAT! Save some bacon or make extra for topping. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/26/2017
I love trying new recipes for company and this was no exception. The school my children attend have an International Potluck Dinner. The senior class picked Guatemala and I made this recipe for over 100 people to sample. It was absolutely amazing. My husband keeps asking for it ever since. Read More
Rating: 4 stars
10/17/2017
LOVED LOVED LOVED this! The one change I did make is that after making as written it was weak on the black bean side. The flavor was there due to the blended can but the end bean/bell pepper/tomato ratio was way off in my opinion. There were only a few black bean left floating in the soup. Plan on an extra can OR two. With that being said the flavor is GREAT! Save some bacon or make extra for topping. Read More