Description
A hearty and flavorful Black Bean Soup made with black beans, bacon, onions, peppers, and a blend of spices, simmered to perfection and served with optional toppings like sour cream, cheese, avocado, and tortilla chips.
Ingredients
Scale
Sopa 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
Optional Toppings
- Sour cream
- Cheese (shredded Mexican or cheddar cheese)
- Diced avocado
- Diced roma tomatoes
- Chopped cilantro
- Tortilla chips
Instructions
- Prepare Black Beans Puree: Drain 1 1/2 cans of black beans and place in a food processor with 1/2 cup of the chicken broth. Pulse until well pureed. Rinse the remaining 2 1/2 cans of black beans in a colander and set all black beans aside.
- Cook Bacon: Heat a large pot over medium heat. Add chopped bacon and cook, tossing occasionally, until crisp. Transfer cooked bacon to a paper towel-lined plate, leaving the rendered bacon fat in the pot.
- Sauté Vegetables and Spices: Add chopped onions and diced red bell pepper or poblano pepper to the pot. Sauté for 3 minutes until softened. Add minced garlic, chili powder, and ground cumin; sauté for 1 additional minute, stirring constantly to release the aromas.
- Add Broth and Beans: Pour in the remaining chicken broth (3 cups), the rinsed black beans, pureed black bean mixture, and fire roasted diced tomatoes. Stir to combine and season with salt and black pepper to taste.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer the soup for 15 minutes, stirring occasionally to prevent sticking.
- Finish and Serve: Stir cooked bacon pieces, fresh lime juice, and chopped cilantro into the soup. Serve warm with optional toppings such as sour cream, shredded cheese, diced avocado, diced tomatoes, additional cilantro, and tortilla chips.
Notes
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
- If you prefer a spicier soup, add a pinch of cayenne pepper or use a spicier chili powder.
- Rinsing canned beans reduces sodium content and improves texture.
- Adjust the thickness of the soup by varying amounts of broth or blending more beans.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 9 g
- Protein: 14 g
- Cholesterol: 25 mg
