Search thousands of recipes reviewed by home cooks like you.

Quick and Easy Black Bean Soup

Quick and Easy Black Bean Soup

  • Prep

  • Cook

  • Ready In

Chef John

All you need is a couple cans of beans, an onion, some bacon, and spices to whip up this simple but delicious soup.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 44g
  • 14%
  • Protein:
  • 19.3 g
  • 39%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 1720 mg
  • 69%

Based on a 2,000 calorie diet

Directions

  1. Place bacon in a cold pot. Turn heat to medium, cook and stir until the bacon is cooked but not crisp.
  2. Stir in onion; cook and stir for 5 minutes, until the onion turns translucent and golden.
  3. Stir in garlic; cook for 2-3 minutes. Add chicken stock, turn heat to medium-high. Stir in oregano, cayenne and salt. Add black beans and water. Return to a simmer.
  4. Simmer on medium-low, stirring occasionally, for 20-30 minutes. While it's cooking, mash about half the beans to thicken the soup.
  5. Stir in black pepper and cumin. Add salt to taste.
  6. Make the relish by stirring together minced green onion, sambal paste, and lime juice.
  7. Serve garnished with relish, chopped green onions, and sour cream.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

chrismith
51
3/28/2012

This was quite good. I left out the bacon to cut calories and replaced the can of water with more chicken broth to up the flavor. Came out delicious. Do make the garnish and use either sour cream or yogurt to top it off. Black beans are so healthy so any way to incorporate them into your diet is a winner - if it's tasty too than all the better!

jonsbelle
21
3/24/2012

subbed basil for oregano and simmered an hour to thicken and blend flavors. Cheated and used blender. Awesome flavor! Loved this - will make again for sure.

Georgi
19
1/13/2013

I am really surprised that no one has mentioned the use of an immersion blender for this recipe. If you don't have one of these handy "stick" blenders, I strongly suggest you invest in one. It's much easier to use and clean than a regular blender for this type of application. You can control how thick you want the soup to be by the amount of time you blend the soup, and you do it right in the same pot! What could be easier than that?