Quick and Easy Black Bean Soup Recipe - Allrecipes.com
Quick and Easy Black Bean Soup Recipe
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Quick and Easy Black Bean Soup
See simple tricks for making super-easy black bean soup. See more
  • READY IN 50 mins

Quick and Easy Black Bean Soup

Recipe by  

"All you need is a couple cans of beans, an onion, some bacon, and spices to whip up this simple but delicious soup."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    45 mins
  • READY IN

    50 mins

Directions

  1. Place bacon in a cold pot. Turn heat to medium, cook and stir until the bacon is cooked but not crisp.
  2. Stir in onion; cook and stir for 5 minutes, until the onion turns translucent and golden.
  3. Stir in garlic; cook for 2-3 minutes. Add chicken stock, turn heat to medium-high. Stir in oregano, cayenne and salt. Add black beans and water. Return to a simmer.
  4. Simmer on medium-low, stirring occasionally, for 20-30 minutes. While it's cooking, mash about half the beans to thicken the soup.
  5. Stir in black pepper and cumin. Add salt to taste.
  6. Make the relish by stirring together minced green onion, sambal paste, and lime juice.
  7. Serve garnished with relish, chopped green onions, and sour cream.
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Reviews More Reviews

Most Helpful Positive Review
Mar 28, 2012

This was quite good. I left out the bacon to cut calories and replaced the can of water with more chicken broth to up the flavor. Came out delicious. Do make the garnish and use either sour cream or yogurt to top it off. Black beans are so healthy so any way to incorporate them into your diet is a winner - if it's tasty too than all the better!

 
Most Helpful Critical Review
Jan 25, 2013

overwhelming amount of bacon fat.

 
Mar 24, 2012

subbed basil for oregano and simmered an hour to thicken and blend flavors. Cheated and used blender. Awesome flavor! Loved this - will make again for sure.

 
Jan 13, 2013

I am really surprised that no one has mentioned the use of an immersion blender for this recipe. If you don't have one of these handy "stick" blenders, I strongly suggest you invest in one. It's much easier to use and clean than a regular blender for this type of application. You can control how thick you want the soup to be by the amount of time you blend the soup, and you do it right in the same pot! What could be easier than that?

 
Apr 03, 2012

Best Black Bean soup I've ever had! BONUS: I made it! :) I used low sodium beans, but followed the recipe exactly and the result was perfection! I didn't even make the relish, but I did use sour cream. It was a big hit with the hubby too.

 
Oct 28, 2013

Really good! I have a always relied on a wonderful recipe from a Seattle restaurant (Cafe Sport -- now gone), but it took a better part of a day to make. This is just as flavorful and easy to make for a weeknight dinner. I made the recipe as written and added a large diced carrot for color. I used an emersion blender and cooked it down to a thicker consistency, so it made about 2 large bowls worth. Thanks for the recipe.

 
Jun 21, 2012

Just tried this recipe. Is it just me, or would this be EPIC with some grated cheddar on top? Just an idea. Also, I think the soup will taste good no matter what, but would probably look "prettier" if it was blended/pureed a bit if you're willing to take the extra time. All in all, a scrumptious hearty soup! Also, I think because of the bacon it doesn't need a lot of extra salt-- just be wary with that shaking hand!

 
Jul 07, 2012

This is so good, I'm not even done with it and I have to come give it a good review! Don't change anything about it, it is perfect. I didn't have red chili or sambal but I did have red curry paste which had red chili peppers in it. I used it for the relish and I can't imagine the dish without these flavors.

 

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Nutrition

  • Calories
  • 328 kcal
  • 16%
  • Carbohydrates
  • 44 g
  • 14%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 15.9 g
  • 64%
  • Protein
  • 19.3 g
  • 39%
  • Sodium
  • 1720 mg
  • 69%

* Percent Daily Values are based on a 2,000 calorie diet.

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