Creamy Black Bean Soup (Print Version)

Velvety black bean soup with smoky bacon and tangy lime crema for comforting flavor.

# 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 (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 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

# Cooking 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 about 1 tablespoon of bacon fat in the pot.
02 - Add onion, carrot, celery, and jalapeño (if using) to the pot. Sauté 5–6 minutes until softened.
03 - Stir in garlic and cook for 1 minute until fragrant. Add cumin, smoked paprika, chili powder, and oregano. Cook for 30 seconds to bloom the spices.
04 - Add black beans, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
05 - 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 and return to the pot.
06 - Season with salt and pepper to taste. Stir in half the cooked bacon, reserving the rest for garnish.
07 - In a small bowl, whisk together sour cream, lime zest, lime juice, and a pinch of salt to make the lime crema.
08 - Ladle soup into bowls. Swirl with lime crema, sprinkle with reserved bacon and chopped cilantro, and serve with lime wedges.

# Expert Advice:

01 -
  • The bacon fat does the heavy lifting—it makes every spoonful taste like it's been simmering for hours when you've only spent 50 minutes.
  • Lime crema transforms a simple soup into something restaurant-worthy without any fancy technique.
  • It's forgiving enough for weeknight cooking but impressive enough for guests who expect real flavor.
02 -
  • Don't drain your bacon fat into the sink—those few tablespoons are doing the entire flavor job, so respect the process.
  • Blending creates the creamy texture without cream, but you can actually taste the difference between over-blended soup that becomes paste and properly blended soup that still feels alive.
03 -
  • Toast your spices for literally 30 seconds—any longer and they bitter, any less and you're tasting powder instead of flavor.
  • Taste the soup after simmering and before blending so you know what you're working with; adjust seasoning in stages rather than all at once.
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