Black Bean and Bacon Soup

Black Bean and Bacon Soup

Hearty and smokey, there is something magical about this Black Bean and Bacon Soup that is sure to get you hooked from the very first slurp. The cravings may even keep you awake at night, and that’s understandable… because the bacon addition to this recipe makes it an instant game-changer for us. Make sure you use smoked bacon here… you won’t regret it.


  • 10 slices bacon, finely chopped (Feel free to add more… because why not?)
  • 2 medium onions, chopped (about 2 1/2 cups)
  • 6 garlic cloves, pressed
  • 1 (14 1/2-ounce) can reduced-sodium chicken broth
  • 1 1/2 cups canned chopped tomatoes
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon chili powder
  • 4 (15 1/2-ounce) cans black beans, drained but not rinsed
  • Kosher salt and freshly ground black pepper
  • 1 bunch cilantro
  • Juice of 1/2 lime
  • Thinly sliced scallions, for garnish
  • Sour cream, for garnish
  • Grated cheddar, for garnish


  1. Put the bacon into a large heavy pot and place it over medium heat.
  2. Cook until it starts to give up its fat, about 4 minutes.
  3. Stir in the onions and cook for about 4 minutes, stirring, until they start to turn translucent.
  4. Stir in the garlic and cook until you can smell it.
  5. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder.
  6. Stir in the beans, turn the heat to high and bring to a boil.
  7. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
  8. Pick off all the thick stems from the cilantro. Wash it and shake dry.
  9. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. Cook until the soup is thickened.
  10. Stir in the lime juice. Serve with the garnishes, basking in your supreme culinary skill. Do Not Share.

Let us know how this soup treated you in the comments down below! It’s a really great combination of flavor.


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