Name: Creamy Black Bean Soup with Bacon Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 4 (14.5 oz) cans black beans, divided; 6 slices (7 oz) bacon, chopped into small pieces; 1 large yellow onion, chopped (1 3/4 cups); 1 medium red bell pepper or 1 large poblano pepper, seeded, stemmed and diced small; 4 tsp minced garlic (4 cloves); 2 (14.5 oz) cans low-sodium chicken broth, divided; 1 (14.5 oz) can fire roasted diced tomatoes; 1 tsp chili powder (regular or Ancho); 1 tsp ground cumin; Salt and black pepper to taste; 1 Tbsp fresh lime juice; 1/3 cup chopped cilantro; Sour cream; Cheese (shredded Mexican or cheddar cheese); Diced avocado; Diced roma tomatoes; Chopped cilantro; Tortilla chips

There’s something about a warm bowl of soup that just feels like a hug on a chilly day. This Creamy Black Bean Soup with Bacon Recipe combines smoky bacon, hearty black beans, and rich spices to create a soulful, comforting meal that’s surprisingly easy to pull together. I love how deep and complex the flavors develop, and you’ll find yourself coming back for seconds (and thirds!).

A white pot filled with thick brown soup, showing layers of black beans, bright red chunks, and chopped green herbs floating on its surface. A silver ladle lifts a scoop of the soup, displaying the same mix of dark beans, red pieces, and green cilantro leaves on top. The pot’s rim has small brown stains, and the soup looks warm and rich with visible textures of beans and vegetables. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Black Bean Soup with Bacon Recipe
Top Tip
How to Serve Creamy Black Bean Soup with Bacon Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Black Bean Soup with Bacon Recipe

Why You'll Love This Recipe

This Creamy Black Bean Soup with Bacon Recipe is one of those dishes that feels like you spent hours getting it right, but in reality, it comes together pretty quickly. I’m always amazed at how the bacon adds just the right smoky kick, complementing the earthy beans and vibrant spices perfectly. It’s a crowd-pleaser that’s perfect for cozy nights or casual gatherings.

Rich, smoky flavor: The crispy bacon renders its fat into the soup, infusing every bite with a subtle smoky goodness you won’t want to miss.
Quick and simple: Using canned beans and tomatoes keeps prep fast without sacrificing any flavor—perfect for weeknight dinners.
Customizable toppings: From creamy avocado to tangy sour cream, you get to dress up each bowl just how you like it.
Perfect texture: The partial pureeing of beans creates that ideal creamy-but-chunky consistency that feels homemade and hearty.

This image shows a white pot filled with a thick mix of black beans, small red pepper pieces, and greens in a brownish broth, topped with fresh cilantro leaves scattered across the surface. A shiny metal spoon is resting inside the pot on the left side, partially submerged. The pot is sitting on a light blue cloth on a round wooden tray, with lime wedges placed near the bottom right corner of the image. The background is a white marbled surface, and tortilla chips in soft gold color are placed in the top left background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe relies on simple pantry staples, but each ingredient plays an important role. The smoky bacon and fire-roasted tomatoes build layers of flavor, while the cumin and chili powder bring warmth and a little kick. Using canned black beans and broth makes this recipe approachable without skimping on taste.

Flat lay of a small mound of shiny black beans, several crispy chopped bacon pieces, a large yellow onion with a rough outer layer, a medium red bell pepper diced into small cubes, a few cloves of whole garlic with papery skins, a small white bowl filled with golden chicken broth, a small white bowl holding fire roasted diced tomatoes, a small heap of reddish chili powder, a small pile of ground cumin, a fresh lime cut in half showing the juicy interior, a small bunch of bright green chopped cilantro, all ingredients arranged in perfect symmetry on a clean white ceramic plate and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Black beans: Canned beans are a timesaver, and partially pureeing them creates a creamy texture without needing cream.
Bacon: Provides smokiness and fat that flavors the base of the soup deeply.
Yellow onion: Adds sweetness and depth when sautéed just right.
Red bell pepper or poblano pepper: I love poblano for a mild earthy heat, but bell pepper keeps it sweet and colorful.
Garlic: A must for that rich aromatic flavor foundation.
Low-sodium chicken broth: Keeps the flavor rich but lets the other ingredients shine without being too salty.
Fire roasted diced tomatoes: Adds smoky acidity and a touch of umami.
Chili powder and ground cumin: Classic spices that add warmth and mild heat.
Lime juice: Brightens the finished soup and cuts through the richness.
Cilantro: Fresh herb that gives a lovely burst of freshness in each spoonful.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of this Creamy Black Bean Soup with Bacon Recipe is how easy it is to tailor it to your taste or what you have on hand. I often swap out peppers depending on the season or what’s in my fridge, and sometimes I add a pinch more chili powder if I want more heat.

Spicy variation: When I’m craving a little fire, I add a diced jalapeño along with the bell pepper for a perfect smoky-spicy balance.
Vegetarian adaptation: Skip the bacon and add a splash of smoked paprika to keep that smoky flavor.
Extra creamy: Stir in a splash of coconut milk or cream just before serving to make it ultra luscious.
For a chunkier texture: Pulse the beans less in the food processor or leave them whole for more bite.

Step-by-Step: How I Make Creamy Black Bean Soup with Bacon Recipe

Step 1: Perfectly Pureeing the Beans

Start by draining 1 ½ cans of black beans and combining them with half a cup of chicken broth in your food processor. I usually pulse it in short bursts to get a creamy texture but still retain some bean chunks for that satisfying bite. Meanwhile, rinse the remaining beans—this helps reduce any canned taste and excess sodium. Setting these aside means you’re ready to add them later without fuss.

Step 2: Crisping the Bacon and Building Flavor

Heat a large pot over medium and toss in your chopped bacon. The goal here is to cook it until nice and crispy while rendering that smoky fat, which will become the flavor foundation of your soup. Don’t rush this step — the better your bacon cooks, the deeper your soup’s flavor. Once crispy, scoop out the bacon pieces onto a paper towel–lined plate but leave the flavorful fat in the pot.

Step 3: Sauté the Veggies and Spice it Up

Next, toss in the chopped onion and diced peppers to the bacon fat and sauté for about 3 minutes until softened and fragrant. Add minced garlic, chili powder, and cumin, cooking just another minute. The spices bloom beautifully in the fat, making your kitchen smell irresistible. Then pour in the remaining chicken broth — about 3 cups — to deglaze the pan.

Step 4: Combine Beans, Tomatoes, and Simmer

Stir in the rinsed black beans, pureed bean mixture, and fire-roasted diced tomatoes. Season with salt and pepper to taste, and bring everything to a gentle boil. Then reduce the heat to medium-low, cover the pot, and let it simmer for 15 minutes. This step lets the flavors meld and the soup thicken perfectly.

Step 5: Finish with Bacon, Lime, and Cilantro

After simmering, add the crispy bacon back into the pot. Squeeze in fresh lime juice and stir in chopped cilantro right before serving; these fresh ingredients brighten and balance the rich, smoky base. Ladle the soup into bowls and get ready for all those wonderful toppings!

Top Tip

When I first made this soup, I learned the hard way that rushing the bacon step can leave you with chewy bits instead of crisp pieces that add texture and flavor. Taking your time here pays off big in the final bowl. Also, rinsing the canned beans is a game-changer for cleaning up the flavors. Trust me, these small steps make all the difference.

Render the bacon fat carefully: Cook bacon over medium heat to slowly render fat and crisp evenly.
Pulse, don’t puree completely: Leaving some texture in the beans gives the soup that perfect creamy-chunky mouthfeel.
Season to taste after simmering: You can always add more salt or spice later once everything is blended.
Don’t skip the fresh lime and cilantro: They add that finishing brightness that lifts the entire soup.

How to Serve Creamy Black Bean Soup with Bacon Recipe

Garnishes

I love to top my creamy black bean soup with a dollop of sour cream because it cools down the smoky heat so nicely. Shredded Mexican cheese melts beautifully on warm soup, and diced avocado adds a creamy, fresh element that balances the savory broth. Fresh chopped cilantro and diced roma tomatoes bring color and freshness, while crunchy tortilla chips add that satisfying crunch I crave.

Side Dishes

Pair this soup with simple sides like warm cornbread or a crusty baguette for dipping. A fresh green salad with a tangy vinaigrette is also lovely to cut through the richness. When I'm feeling extra hungry, I sometimes serve it over rice or with a handful of nacho chips straight on the side.

Creative Ways to Present

For a cozy gathering, I’ve served the Creamy Black Bean Soup with Bacon Recipe in mini bread bowls — it’s a fun way to impress guests and adds to the comforting vibe. I’ve also layered it in clear jars with alternate toppings for a visually stunning presentation that's perfect for buffet-style meals or potlucks.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in tightly sealed containers in the fridge and have found that this soup tastes even better the next day as flavors deepen overnight. It’ll stay fresh for about 3 to 4 days, making it perfect for easy lunches or quick dinners throughout the week.

Freezing

This soup freezes wonderfully, which is great when you want to batch cook. I freeze it in portion-sized containers or freezer bags. Just be sure to thaw it overnight in the fridge before reheating. The texture holds up well without becoming watery or grainy.

Reheating

To reheat, I prefer warming the soup gently on the stovetop over medium-low heat, stirring occasionally until heated through. This method keeps the texture intact and prevents scorching. If it thickens too much, just add a splash of broth or water to loosen it up. Fresh lime juice and cilantro added after reheating really freshen it back up.

Frequently Asked Questions:

Can I make this soup vegetarian without losing flavor?

Absolutely! Skip the bacon and instead add a teaspoon of smoked paprika to the sautéed onions and peppers to mimic that smoky depth. Adding a little extra cumin and chili powder will keep it rich and warming.

How can I adjust the spice level?

You can easily adjust the heat by selecting the type of pepper you use – for less heat, stick with red bell pepper; for more, try poblano or jalapeño. Also, increase or reduce the chili powder according to your taste.

Is it okay to use dried black beans instead of canned?

Yes, but plan ahead to soak and cook the dried beans properly before starting. The texture will be great, but cooking time will be longer. For convenience, canned beans work perfectly for this recipe.

Can I make this soup in a slow cooker or Instant Pot?

Definitely! For a slow cooker, sauté the bacon and veggies first, then combine all ingredients and cook on low for 6-8 hours. In an Instant Pot, use the sauté function for bacon and veggies, then pressure cook everything for about 15 minutes. Just puree part of the beans before or after cooking for the right texture.

Final Thoughts

This Creamy Black Bean Soup with Bacon Recipe has become one of my go-to comfort foods, especially when I want something that tastes complex but feels like home. It’s a dish that invites you to slow down, savor each spoonful, and share warmth around the table. I can’t wait for you to try it and make it your own — trust me, this one’s a keeper.