Black Bean Soup
A hearty, nutritious, protein rich black bean soup with lots of delicious flavor! Plus it's brimming with toppings for extra layers of goodness and satisfying textures.
Servings: 6
Ingredients
- 4 (14.5 oz) cans black beans, divided
- 6 slices (7 oz) bacon, chopped into small pieces
- 1 large yellow onion, chopped (1 3/4 cups)
- 1 medium red bell pepper or 1 large poblano pepper, seeded, stemmed and diced small
- 4 tsp minced garlic (4 cloves)
- 2 (14.5 oz) cans low-sodium chicken broth, divided
- 1 (14.5 oz) can fire roasted diced tomatoes
- 1 tsp chili powder (regular or Ancho)
- 1 tsp ground cumin
- Salt and black pepper
- 1 Tbsp fresh lime juice
- 1/3 cup chopped cilantro
Toppings for serving (optional)
- Sour cream , cheese (shredded Mexican or cheddar cheese), diced avocado, diced roma tomatoes, chopped cilantro, tortilla chips
Instructions
- Place 1 1/2 cans of drained black beans in a food processor along with 1/2 cup of the chicken broth and pulse until well pureed. Rinse remaining 2 1/2 cans of black beans in a colander. Set all black beans aside.
- Heat a large pot over medium heat. Add bacon and cook until crisp, tossing occasionally. Transfer to a paper towel lined plate leaving rendered bacon fat in pot.
- Add in onions and bell pepper or poblano pepper to pot and saute 3 minutes then add garlic, chili powder and cumin and saute 1 minute longer. Stir in remaining chicken broth (3 cups).
- Pour in remaining chicken broth (3 cups) black beans, black bean puree mixture, fire roasted tomatoes, and season with salt and pepper to taste.
- Bring to a boil then reduce heat to medium-low, cover and simmer 15 minutes, stirring occasionally.
- Stir cooked bacon, lime juice and cilantro and serve warm with desired toppings.