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Black Bean and Bacon Soup

Black Bean and Bacon Soup
Yield:   8 servings
Cook Time:   2 1/2 to 3 hours
Tips:   Pureeing is recommended, but if you prefer texture, reserve 1-2 cups of soup before pureeing and stir into pureed soup.
Suggestion:   Delicious served with a side of bread and/or a salad.
Bean soups come in a large variety, from navy bean to 15-bean, or are often made with great northern beans or even pinto or kidney beans. Black beans, however, are probably not often thought of when looking for a soup recipe.
This Black Bean & Bacon soup recipe is made like most other soups, but is pureed just before it is served, giving it a delightful creamy texture that contains the flavor of every ingredient with each bite and is great for dipping with Garlic Bread or any other bread. This soup starts with dried black beans and water, then combines celery, onion, green chiles and garlic and plenty of bacon. After the beans have quick-soaked for just an hour, this soup only needs a minimum of 1 1/2 hours cooking time.

Though it is recommended that you puree this soup before serving, if you prefer some texture, you can reserve a cup or two of the beans and vegetables and add them to the pureed mixture just before serving. If desired, serve Black Bean & Bacon Soup with homemade croutons as a topping and garnish with lemon slices.



  • 2 cups dried black beans, rinsed
  • 6 cups water
  • 8 slices bacon
  • 1 1/2 cups sliced onion
  • 1 cup sliced celery
  • 1 7-oz. can diced green chiles
  • 2 cloves garlic, crushed
  • 1 bay leaf
  • 1 teaspoon salt
  • 3/4 teaspoon cumin


Combine beans and water in Dutch oven or large kettle. Bring to a boil, then reduce heat and simmer for 2 minutes. Remove from heat. Cover and allow to stand for 1 hour.

Cook bacon until crisp. Cut into small pieces, then add to beans along with any bacon drippings. Add onion, celery, chiles, garlic, bay leaf, salt and cumin. Bring to a boil, then reduce to a simmer. Cover and continue to simmer for 1 1/2 to 2 hours or until beans are tender. Cool slightly.

Puree about 2 cups of soup at a time in blender, and pour into another soup pot or container and cover to keep warm. Continue blending until all soup has been pureed. Serve hot. Garnish with lemon wedges if desired.

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