Smoky Black Bean Soup

Bacon Butterfly 1

"This black bean soup is given a hint of smokiness through the addition of turkey bacon and chipotle pepper in adobo sauce."
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1 h 15 m servings 196 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 31.5g
  • 10%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 1090 mg
  • 44%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Heat olive oil in a large pot over medium heat. Cook and stir bacon, onion, green bell pepper, and red bell pepper in hot oil until the onion is caramelized, about 20 minutes.
  2. Stir garlic, chipotle pepper, and cumin into the bacon mixture; cook until the garlic is fragrant, 1 to 2 minutes. Pour black beans and chicken broth into the pot; bring to a boil, reduce heat to medium-low, and simmer until the beans are tender, about 30 minutes.
  3. Mash some of the beans with a potato masher until the soup reaches your desired consistency.



I used less chicken broth and added plain yogurt after cooking. Great recipe!!

Awesome! I will definitely make again!