Creamy Black Bean Soup (Print)

Velvety black bean soup with smoky bacon and a bright lime crema garnish for bold, comforting flavors.

# Components:

→ 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 (optional)
07 - 2 (15 oz) cans black beans, drained and rinsed
08 - 1 (14.5 oz) can diced tomatoes
09 - 4 cups low-sodium chicken broth

→ Spices and Seasonings

10 - 1½ tsp ground cumin
11 - 1 tsp smoked paprika
12 - ½ tsp chili powder
13 - ½ tsp 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 - Lime wedges

# Directions:

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 garlic and cook for 1 minute until fragrant.
04 - Add cumin, smoked paprika, chili powder, and oregano. Cook for 30 seconds to bloom the spices.
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 in a regular blender, then return to the 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 to make the lime crema.
09 - Ladle soup into bowls. Swirl with lime crema, sprinkle with reserved bacon and chopped cilantro, and serve with lime wedges.

# Chef Secrets:

01 -
  • It tastes like you spent hours simmering spices, but you're done in under an hour.
  • The lime crema transforms simple black beans into something restaurant-worthy without fuss.
  • Bacon fat does the heavy lifting here, so the soup stays rich even without cream.
02 -
  • If your soup tastes flat despite the spices, it's usually because you didn't bloom them in the fat—those 30 seconds of heat unlock flavors that stay dormant otherwise.
  • Don't skip rinsing the canned beans; that starchy liquid is what makes amateur black bean soup feel gluey and heavy.
03 -
  • If you want smokier depth without more heat, add an extra ½ teaspoon of smoked paprika instead of increasing chili powder.
  • A splash of lime juice at the very end, after plating, gives you a brightness that tastes clean and intentional rather than overdone.
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