Marilyns Treats

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Black Bean Soup

Recipe Archive· Soup

A hearty easy soup that is ready in under 45 minutes. Don't let the ingredients list scare you, they are mostly spices! Your taste buds will be satisfied and ask for more!

Black Bean Soup

This Black Bean Soup is best when topped with sour cream and a few scallions.

I really wanted to make a soup I haven’d had in a while.

As I dug through my recipe box this Black Bean Soup jumped out at me.

I have been collecting recipes to try lately and this is one.

The image isn’t spectacular but the soup sure is!!

Since we are trying to eat healthier I have been trying foods I never would before.

I know this Black Bean Soup is a favorite of my my family so I decided to get out of my comfort zone and give it a fair try.

Veggies are always low on my list unless they are raw or came with a dip.

I get most of my veggies from salads and veggie trays.

These are the INGREDIENTS you will need:

  • 10 slices bacon, finely chopped
  • 2 medium onions, chopped, about 2.5 cups
  • 6 cloves garlic, pressed
  • 14.5 ounce can reduced-sodium chicken broth
  • 1 1/2 cups canned chopped tomatoes
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon chili powder
  • 4 cans 15 1/2-ounce cans black beans, drained but not rinsed
  • 2 shakes Kosher salt and freshly ground black pepper
  • 1 bunch cilantro
  • 1/2 lime juice of 1/2 lime
  • 1 Bunch Thinly sliced scallions, for garnish
  • 4 ounces Sour cream, for garnish

These are the INSTRUCTIONS for preparation:

  • Put the bacon into a large heavy pot and place it over medium heat. 
  • Cook until it starts to give up its fat, about 4 minutes. 
  • Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. 
  • Stir in the garlic and cook until you can smell it, about 1 minute. 
  • Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. 
  • Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
  • Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. 
  • Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. 
  • Serve with the garnishes.

My husband had a bowl of this soup at Panera and I grabbed a teaspoon to give it a taste.

I won’t lie, it was the sour cream on top that encouraged me.

I really expected this soup would be dry as it was so thick. I was prepared for it to also be tasteless.

To my surprise it was wonderful! I couldn’t stop tasting it and after a few minutes my husband flagged the waitress for another bowl for himself.

The addition of the sour cream made it a bit less thick and I could taste a hint of the sou cream.

The scallions gave it a sweet flavor as they weren’t too strong.

It also gave it a slight chewier texture since the beans were soft.

And the bacon didn’t hurt either. Since I am a bacon lover I may try to add a bit more bacon bits. I am not sure if that will give it too much of a bacon flavor.

Mu daughter-in-law is ALWAYS telling me that a good ingredient doesn’t always mean more is better.

But I am going to try it with my own bowl next time.

And there will be a next time.

My entire family loved the soup.

I served it with homemade baguettes and butter. I lam a dunker from way back. This combo was irresistible!!

This recipe is delicious and ready in 45 minutes. You have to give it a try! 

A hearty easy soup that is ready in under 45 minutes. Don't let the ingredients list scare you, they are mostly spices! Your taste buds will be satisfied and ask for more!

Black Bean Soup

A hearty easy soup that is ready in under 45 minutes. Don’t let the ingredients list scare you, they are mostly spices!
4.78 from 9 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: black beans, sour cream
Method: Stove Top
Skill Level: Intermediate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Adjust Servings: 10
Calories: 114kcal
Author: Marilyn

Ingredients

  • 10 slices bacon, finely chopped
  • 2 medium onions, chopped, about 2.5 cups
  • 6 cloves garlic, pressed
  • 14.5 ounce can reduced-sodium chicken broth
  • 1 1/2 cups canned chopped tomatoes
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon chili powder
  • 4 cans 15 1/2-ounce cans black beans, drained but not rinsed
  • 2 shakes Kosher salt and freshly ground black pepper
  • 1 bunch cilantro
  • 1/2 lime juice of 1/2 lime
  • 1 Bunch Thinly sliced scallions, for garnish
  • 4 ounces Sour cream, for garnish

Instructions

  • Put the bacon into a large heavy pot and place it over medium heat.
  • Cook until it starts to give up its fat, about 4 minutes.
  • Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes.
  • Stir in the garlic and cook until you can smell it, about 1 minute.
  • Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil.
  • Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
  • Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry.
  • Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice.
  • Serve with the garnishes.

Notes

©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1cup | Calories: 114kcal (6%) | Carbohydrates: 19g (6%) | Protein: 6g (12%) | Fat: 1.6g (2%) | Saturated Fat: 0.5g (3%) | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1203mg (50%) | Potassium: 0mg | Fiber: 8.4g (34%) | Sugar: 3.1g (3%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Comments

    • blankMarilyn says

      Thank you Amy! I have had mixed reviews on the image. LOL. But this black bean soup is delicious no matter what anyone thinks of my photography skills. Enjoy!

      Reply

    • blankMarilyn says

      I remember seeing it in the 60’s as a kid. I was in awe. But this time, the sky didn’t get dark but just cast some long shadows. It wasn’t until my husband came home with the glasses I could even see it. It was hard for me to find. Guess it must be old age. ? I wish you a wonderful week!

      Reply

  12. blankMiz Helen says

    Hi Marilyn,
    We love Black Bean Soup and your recipe looks delicious! Thanks so much for sharing with us at Full Plate Thursday. Have a great weekend and come back to see us real soon!
    Miz Helen

    Reply

  13. blankSandra L Garth says

    I’ve been wondering what to do with the black beans I have in the pantry. Thank you for the inspiration and have a great holiday. We hope to see you again next week at Celebrate Your Story!

    Reply

  16. blankJudith Graber says

    Black bean is one of my favorite soups and your recipe is different from mine (it’s from Katherine’s Catering in Ann Arbor). Love the bacon of course – why didn’t I think of that? Thanks for coming to Fiesta Friday fellow Michigander 🙂 GO BLUE?

    Reply

  17. blankChar says

    This is the perfect recipe! I have all the ingredients and I am going to make it today or tomorrow. I’ll let you know how it turns out!! Thanks Marilyn!

    Reply

  19. blankLisa notes says

    I didn’t see this in time for the eclipse, but I’m guessing the recipe will still work. 🙂 We were a little south of the eclipse, and although it was 97% here, you couldn’t tell very much difference in the light. The sun sure puts out a lot of light even when it’s 97% covered.

    Reply

    • blankMarilyn says

      We didn’t go dark here in Michigan either Lisa. In fact, I didn’t even see the sun until my husband gave me his glasses. Then it was so obvious! Yes, this soup tastes just a s good in broad daylight as it does in the dark. Have a great day.

      Reply

  23. blankGentle Joy Photography says

    We love black beans for chili, soup, pizza, pasta salad… and lots more! My soups have been tasty, but yours looks amazing!!!! You added some extra ingredients that would make it extra good. 🙂

    Reply

  24. blankMichele Morin says

    Yum. I made this once for a wizard themed party for one of my sons. And so now, I will spend the rest of the day with “All I want is black bean soup . . .” singing in my brain!

    Reply

  26. blankJenna says

    This looks amazing and for an even healthier boost u could use beef or turkey bacon…I prefer beef myself…. You could also easily replace any of the ingredients with fresh organic options if you had time…but I love that if you don’t have the time there is a way to make it quickly!!! I’m a huge fan of beans….I’m not sure why except maybe they are my comfort foods.

    Reply

    • blankMarilyn says

      Thanks Jenna for commenting. I love soup because you can always throw whatever you have into the mix and it always comes out tasting awesome.

      Reply

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