Black Bean Soup
Updated: Aug 5, 2020
This soup has been a staple in our family for the past 10 years. When the weather turns cold, black bean soup gets added to our dinner rotation! It is easy to make and everyone in my family loves it. It is also really inexpensive. So, basically...it’s perfect! :)
This recipe makes a really big pot of soup. It fills my 8-quart pot and feeds my family of five for two meals, plus it leaves a little extra for lunches. If you don’t have a pot that big or don’t want leftovers, you might cut this recipe in half.
Black Bean Soup
(Makes 12-15 bowls)
12 ounces bacon
8- 15 ounce cans black beans, rinsed and drained
3 yellow onions, diced
12 cloves of garlic, minced
2- 28 ounce cans diced tomatoes, drained
3 cups chicken broth
4 tablespoons ketchup
4 teaspoons coconut aminos
2 tablespoons chili powder
Salt and pepper to taste
Juice of 1 lime
1 bunch cilantro
Cut bacon into small ¼ inch pieces and put in the bottom of a large pot (I use an 8-quart pot). Cook bacon over medium heat, stirring occasionally, until bacon is cooked but still soft, about 20 minutes.
Add onions to the bacon and stir. Cook until the onions become translucent, about 5 minutes.
Add minced garlic and cook another 5 minutes.
Add remaining ingredients (except cilantro).
Bring soup to a boil for 10 minutes.
Reduce heat to low and simmer until ready to serve.
Add cilantro before serving if desired.
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