Black Bean Soup with Bacon

I was in the mood for soup today so I went in search of what was in my refrigerator.  I decided to keep it simple and make a black bean soup.  I usually toss in some chorizo but I didn’t have any so I decided to use bacon instead.  I also added sweet potato, red pepper, onion, carrot, and celery to make it extra hearty and flavorful.  After the soup simmered for a couple of hours, I blended most of it up with my immersion blender then ladled it into serving bowls. I topped each bowl with cilantro, green onion, avocado, cotija cheese, sour cream, and diced tomato.  It was extremely flavorful and utterly delicious. My kids ate every last drop of their soup and my husband &  I both loved it and look forward to the leftovers tomorrow for lunch.

Place a large Dutch oven on the stove and heat up over medium heat. Add the bacon slices and cook, until it golden brown; remove and place on a paper towel; crumble into bits.  Wipe out all but 1-2 teaspoons of bacon grease. Add the sweet potato, red pepper, onion, carrot, and celery to the Dutch oven and cook until softened, about 5-7 minutes. Add the minced garlic, cumin, chile powder, oregano, sea salt and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute. Add the drained & rinsed black beans, chicken broth, bacon bits, lime juice, bay leaf, and molasses. Cover and simmer for 2 hours, stirring occasionally.

Remove the bay leaf from the pot of soup then blend with an immersion blender for a minute or so.  Taste and re-season if needed. Ladle soup into bowls then top each bowl of soup with fresh cilantro, green onion, avocado, cotija cheese, sour cream, and diced tomato. Serve & enjoy.


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Black Bean Soup with Bacon

Yield: 8

Prep Time: 15 min.

Cook Time: 2 hours

Total Time: 2 hours & 15 min.

Ingredients:

5 slices of bacon, cooked & crumbled
1 small sweet potato, peeled & diced small
1/2 red bell pepper, diced small
1/2 sweet yellow onion, diced small
1 carrot, peeled and diced small
1 stalk of celery, diced small
5 cloves of garlic, minced
1 tbsp cumin
1 tsp chile powder
1/2 tsp oregano
Sea salt and freshly cracked pepper, to taste
3 15oz cans of black beans, rinsed & drained
4 cups of chicken broth
Juice of 1 lime
1 bay leaf
1 tsp molasses

Garnish:

Fresh cilantro, chopped
Green onions, chopped
Avocado, diced
Cotija cheese, crumbled
Sour Cream
Grape tomatoes, diced

Directions:

Place a large Dutch oven on the stove and heat up over medium heat. Add the bacon slices and cook, until it golden brown; remove and place on a paper towel; crumble into bits. Wipe out all but 1-2 teaspoons of bacon grease. Add the sweet potato, red pepper, onion, carrot, and celery to the Dutch oven and cook until softened, about 5-7 minutes. Add the minced garlic, cumin, chile powder, oregano, sea salt and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute. Add the drained & rinsed black beans, chicken broth, bacon bits, lime juice, bay leaf, and molasses. Cover and simmer for 2 hours, stirring occasionally.

Remove the bay leaf from the pot of soup then blend with an immersion blender for a minute or so. Taste and re-season if needed. Ladle soup into bowls then top each bowl of soup with fresh cilantro, green onion, avocado, cotija cheese, sour cream, and diced tomato. Serve & enjoy.

Recipe and photos by For the Love of Cooking.net

 

Giveaway Winner:

 

The winner of the  MyRecipes America’s Favorite Food cookbook is comment number 124:

Angelina — December 8, 2012 @ 6:00 amMy birthday is on the 9th!!! This would be an awesome b-day gift.

Happy birthday Angelina – you won!  Please e-mail me your mailing address at fortheloveofcooking.net@gmail.com so I can send the cookbook to you as soon as possible.


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20 Responses to “Black Bean Soup with Bacon”

  1. 1

    gloria — December 9, 2012 @ 9:19 pm

    Look delicious Pam!

    [Reply]

  2. 2

    Black Bean Soup with Bacon and Giveaway Winner! | My Best Cookbook — December 9, 2012 @ 9:37 pm

    [...] Print Save [...]

  3. 3

    Chung-Ah | Damn Delicious — December 9, 2012 @ 9:39 pm

    I’ve never had a black bean soup before but that really has to change! I have to make this soon – I love how its chockfull of veggies!

    [Reply]

  4. 4

    The Duo Dishes — December 9, 2012 @ 11:11 pm

    Bay leaves are one of those interesting ingredients that add a little something to the flavor of a dish, but it’s hard to describe. Great in soups and stews!

    [Reply]

  5. 5

    Kim in MD — December 10, 2012 @ 4:59 am

    YUM!I love it when you invent recipes based on what you have in your fridge, Pam!
    Congratulations to Angelina on winning the cookbook!

    [Reply]

  6. 6

    Martha — December 10, 2012 @ 7:04 am

    The soup sounds yummy! Congratulations and Happy Birthday Angelina! :)

    [Reply]

  7. 7

    Carmen Rosa — December 10, 2012 @ 10:03 am

    Pam, All of your soups look really delicious.

    [Reply]

  8. 8

    A New York Foodie — December 10, 2012 @ 10:16 am

    This soup looks great….love all the ingredients Pam!

    [Reply]

  9. 9

    Jersey Girl Cooks — December 10, 2012 @ 10:34 am

    I love all the additions in this black bean soup. So hearty!

    [Reply]

  10. 10

    Chris — December 10, 2012 @ 11:52 am

    You know that I love this. You have me wanting to make some jerk chicken too, because this would rock with some shredded jerk in there too.

    [Reply]

  11. 11

    grace — December 10, 2012 @ 12:09 pm

    black bean soup is a hit with me every time–for some reason, black beans are my favorite bean for soup! nice touch with the bacon, obviously. :)

    [Reply]

  12. 12

    Joanne — December 10, 2012 @ 6:11 pm

    I love how this is a clean-out-the-fridge soup! I need to start making more of those myself.

    [Reply]

  13. 13

    Jeff @ Cheeseburger — December 10, 2012 @ 7:42 pm

    Congratulations to Angelina and belated happy birthday too.
    This soup is awesome! Interesting mix of veggie soup and bacon.

    [Reply]

  14. 14

    Words Of Deliciousness — December 10, 2012 @ 7:45 pm

    I could use a bowl of this soup right now, so cold where I live. Your soup looks hearty and delicious.

    [Reply]

  15. 15

    Angie@Angie's Recipes — December 10, 2012 @ 9:27 pm

    Congratulations, Angelina!
    The soup looks super!

    [Reply]

  16. 16

    Elaine Tsai — December 11, 2012 @ 5:55 pm

    Not only does the soup look good, it is great! I just made it and I want the whole pot!
    The extra’s at the end (cilantro, sour cream, cotija cheese, and avocado) make it just perfect. This is indeed a keeper.

    [Reply]

  17. 17

    Sweet Honey Cornbread | My Best Cookbook — December 11, 2012 @ 10:54 pm

    [...] drop of this cornbread and my son told me that it was REALLY GOOD. I served this cornbread with the Black Bean Soup with Bacon and the tossed salad with the Creamy Cilantro Dressing for a comforting and tasty meal that my [...]

  18. 18

    Eleanor — February 10, 2013 @ 5:10 pm

    Made this for a second time this evening and really liked it. Didn’t care for it the first time I made it. Tweeked it this time and it really came together for me. Family loved it. Omitted the bacon and 1 can of black beans (used only 2 cans) but left the rest exactly as it was. Used avocado, a small dice plum tomato, cilantro and Cotija cheese for garnish. A keeper.

    [Reply]

  19. 19

    eileen — October 25, 2013 @ 4:53 am

    oh, that looks good!. I love all the veggies–I always load my soups up–well, just about everything I cook, with extra veggies. not sure i’d blend it up, but it just seems like the perfect soup. thanks for sharing and have a great day

    [Reply]

  20. 20

    Rosanne — March 24, 2014 @ 4:27 pm

    So yummy, and my kids ate it too!
    We ate it with a hard boiled egg. It was similar to black soup we ate in Costa Rica !

    [Reply]

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