Creamy Black Bean Soup (Printable)

Velvety black bean soup with smoky bacon and tangy lime crema, bursting with bold, comforting flavors.

# What You'll Need:

→ Meats

01 - 6 slices bacon, chopped

→ Vegetables and Aromatics

02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
06 - 1 jalapeño, seeded and minced
07 - 2 cans (15 oz each) black beans, drained and rinsed
08 - 1 can (14.5 oz) diced tomatoes
09 - 4 cups low-sodium chicken broth

→ Spices and Seasonings

10 - 1½ teaspoons ground cumin
11 - 1 teaspoon smoked paprika
12 - ½ teaspoon chili powder
13 - ½ teaspoon dried oregano
14 - Salt and black pepper, to taste

→ Lime Crema

15 - ½ cup sour cream
16 - Zest and juice of 1 lime
17 - Pinch of salt

→ Garnishes

18 - Chopped fresh cilantro
19 - Extra lime wedges

# How-To Steps:

01 - In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving approximately 1 tablespoon of bacon fat in the pot.
02 - Add onion, carrot, celery, and jalapeño to the pot. Sauté for 5 to 6 minutes until vegetables are softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add cumin, smoked paprika, chili powder, and oregano. Cook for 30 seconds to release essential oils and enhance flavor.
05 - Add black beans, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
06 - Using an immersion blender, blend the soup directly in the pot until smooth and creamy, or leave slightly chunky as desired. Alternatively, blend in batches using a standard blender, then return to pot.
07 - Season with salt and pepper to taste. Stir in half the cooked bacon, reserving the remainder for garnish.
08 - In a small bowl, whisk together sour cream, lime zest, lime juice, and a pinch of salt until well combined.
09 - Ladle soup into bowls. Swirl with lime crema, sprinkle with reserved bacon and chopped cilantro, and serve with lime wedges.

# Expert Tips:

01 -
  • It's smoky and creamy without being heavy or pretentious about either quality.
  • Bacon and black beans together create a flavor that feels both comforting and sophisticated enough to serve to guests.
  • The lime crema adds tang that makes you want another spoonful before the first one has even cooled.
02 -
  • Don't skip rinsing the canned beans—the starch they release will make your soup cloudy and overly thick.
  • If you blend the soup too aggressively, it becomes almost mousse-like; leave some texture for the black beans to exist within.
  • Lime crema should be made just before serving; if it sits too long, the lime juice will cause the sour cream to separate slightly.
03 -
  • If you don't have an immersion blender, don't let that stop you—carefully ladle the hot soup into a blender in batches, blend until smooth, then return it to the pot.
  • For a vegetarian version, skip the bacon, use vegetable broth instead of chicken, and add an extra teaspoon of smoked paprika to make up for the savory depth you're losing.
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