Black bean soup – a musical fruit recipe, part one

You know what’s better than writing about beans?

Writing about beans while a Crock Pot full of them stews on my kitchen counter.

Last week, I confessed my love of beans and all their benefits to my health and wallet.

Now it’s time to share a few of my recipes. First up, black bean soup.

I was inspired by this post from Serious Eats, and I’ve added a few of my own touches. I recommend added some shredded Mexican blend cheese and some sour cream to this hearty soup. It’s also good with a tortilla on the side.

Black bean soup

Inspired by Serious Eats


  • 3 tablespoons canola oil
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 6 garlic cloves, minced
  • 1 tablespoon cumin
  • 2 tablespoons chili powder
  • 1 (32-ounce) carton of chicken broth
  • 4 (15-ounce) cans of black beans, drained and rinsed
  • 4 slices of bacon, uncooked and roughly chopped
  • 2 tablespoons lime juice
  • Salt and pepper, to taste


  1. Heat oil over medium heat in a large pot. Add onion and green pepper. Sauté until starting to soften, about 5 minutes.
  2. Add garlic, cumin and chili powder and cook 1 minute, stirring frequently.
  3. Add black beans, bacon and broth. Stir to combine.
  4. Bring mixture to a boil. Reduce to a simmer, and cook 20 minutes.
  5. Use an immersion blender to puree half of the soup. (If you don’t have an immersion blender, I highly recommend buying one – they are pretty handy. In the meantime, pour about half the soup into a blender and puree until smooth. Return the pureed soup to the pot.) Stir until both parts of the soup are combined.
  6. Stir in lime juice. Add salt and pepper to taste.
  7. Enjoy.

One thought on “Black bean soup – a musical fruit recipe, part one

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