Black Bean and Bacon Soup

Spicy Black Bean and Bacon Soup
With soup season well underway I am taking every opportunity I can to conjure up warming pots of goodness! Given my meal of choice I’ll pick soup nine times out of ten. For me, it’s the most perfect meal. Nothing spells comfort better. I find the act of prepping and cooking soup just as rewarding as the eating.

This hearty, stick-to-your-ribs soup is brimming with black beans, tomatoes, red onion and bacon. It’s lightly spiced with chile powder and cilantro. Black beans have a ton of rich, earthy flavor hiding inside them, an earthiness that is brought out further by the smoky saltiness of bacon.

Refried beans are my secret weapon, adding a thick creaminess that can’t be matched. The acidity of the tomatoes gives it a kick of flavor and a spritz of lime juice brightens up the entire dish.

Even though this is delicious all on its own the toppings really add a little something extra special and can take it from an appetizer to a complete meal. Sour cream gives it a cool creaminess, lovely in contrast to the steaming hot soup (avocado or guacamole has a similar effect), shredded cheese and tortilla chips turn it into something altogether extraordinary.

Spicy Black Bean Soup with Bacon

Black Bean and Bacon Soup

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 4 servings

Black Bean and Bacon Soup

A hearty, stick-to-your-ribs soup brimming with black beans, tomatoes, red onion and bacon.


6 slices bacon, finely chopped
1 medium red onion, diced
4 cloves garlic, minced
1 (14 ounce) can low-sodium chicken broth
1 (14 ounce) can petite diced tomatoes
1 teaspoons Worcestershire sauce
1 tablespoon chili powder
2 (15 1/2-ounce) cans black beans, drained and rinsed
1 (15 ounce) can refried beans
coarse salt and freshly ground black pepper
1/3 cup fresh cilantro or parsley, chopped
juice of 1/2 lime
sour cream, for serving
extra sharp cheddar cheese, grated, for serving
tortilla chips, for serving


  1. In a large soup pot cook bacon over medium-low heat until crispy. Remove and drain on paper towels. Drain grease. Add two tablespoons olive oil and saute onion until tender. Add garlic and saute until fragrant.
  2. Add broth, tomatoes, Worcestershire, chili powder, beans and bacon. Season well with salt and pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally and tasting halfway through to adjust seasonings as needed.
  3. Stir in cilantro and continue to simmer 5 minutes. Stir in lime juice and serve with sour cream, cheese and/or tortilla chips.


Adapted from Dave Lieberman

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

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  1. Sam @ My Carolina Ki says

    We love black beans soup. I never thought of adding some refried beans. Sounds delicious. Lovely photos too.The Pooh and Piglet conversation is precious and oh so true. I featured it in a post one time. It is how we live our lives in my home. Sam

  2. Joanne says

    I didn't USED to like soup but at this point in my life, I find that I'm quite the addict! I love that you added refried beans to this…they are one of my most favorite things on this earth!

  3. Federica says

    On cold days nothing is better than a hot soup to comfort body and soul. Black beans are very good, and your soup looks delicious. Bye dear, have a good day

  4. Angie's Recipes says

    No one, Reeni, I meant, none makes the better homey and comforting dishes than you! :-)) This looks heavenly!

  5. Melynda says

    What a great soup! I like having a quality soup recipe that used canned beans, because sometimes I have not prepared well enough to have home cooked. Thanks!

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