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Black Bean Soup with Bacon

Prep Time15 mins
Cook Time2 hrs
Servings: 8


  • 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 15 oz 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


  • 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.