Best Black Bean Soup

A rich and hearty Best Black Bean Soup featuring black beans, crispy bacon bits, diced carrots, onions, and a deep, flavorful broth. Garnished with sliced green onions and melted cheddar cheese in a Dutch oven. Find this delicious recipe on FoodForYourGood.com — Warm, smoky, and satisfying! This Best Black Bean Soup is packed with bold flavors, crispy bacon, and wholesome ingredients. Get the full recipe at FoodForYourGood.com

When you’re craving something warm, hearty, and packed with flavor, this Best Black Bean Soup is exactly what you need! Not only is it incredibly easy to make, but it’s also loaded with protein, fiber, and bold, smoky spices. Whether you’re cooking for a busy weeknight dinner or meal-prepping for the week ahead, this one-pot wonder comes together in no time.

What makes this black bean soup truly special? First, it’s made with simple pantry staples, so you probably already have everything on hand. Plus, the crispy bacon adds an irresistible smoky depth, while fresh green onions bring a pop of flavor. And let’s not forget—just a touch of lime juice at the end ties all those rich, savory elements together perfectly.

Even better, this recipe is budget-friendly and requires minimal effort. Simply sauté, simmer, and blend to your desired texture. Whether you serve it with tortilla chips, avocado, or a dollop of sour cream, this soup is guaranteed to be a family favorite. So, let’s get cooking!

Recipe Yield: 4-6 servings

INGREDIENTS

3 cans (15 oz each) black beans, drained and rinsed
2 medium carrots, diced
1 large onion, diced
3 cloves garlic, minced
3 cups low-sodium vegetable broth
4 slices bacon, chopped
1 tbsp olive oil
3/4 cup salsa (mild or spicy)
1 1/2 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp dried oregano
1 tbsp tomato paste
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
Juice of 1 lime
1/2 cup shredded cheddar cheese (optional, for garnish)
2 green onions, sliced (for garnish)

INSTRUCTIONS

1. Cook the bacon: In a large pot, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Leave about 1 tbsp of bacon grease in the pot.

2. Sauté the vegetables: Add olive oil to the pot, followed by diced onion and carrots. Cook for 4-5 minutes until softened. Stir in garlic, cumin, smoked paprika, chili powder, and oregano, cooking for another 30 seconds until fragrant.

3. Build the soup base: Stir in tomato paste, then add black beans, vegetable broth, and salsa. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally.

4. Blend for texture: Use an immersion blender to partially blend the soup, leaving some beans whole for a hearty texture. Alternatively, blend half the soup and return it to the pot.

5. Finish and serve: Stir in lime juice, then season with salt and black pepper to taste. Ladle into bowls and garnish with crispy bacon, shredded cheddar cheese (if using), and sliced green onions.

Helpful Tips to Perfect This Recipe

Make it extra smoky! Use smoked bacon or add a dash of chipotle powder for a bolder flavor.
Thicker or thinner? Add an extra 1/2 cup broth if you prefer a thinner consistency, or let it simmer longer for a thicker texture.
Extra creamy? Stir in a splash of heavy cream or coconut milk before serving for a velvety finish.

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