Mexican Black Bean Soup

READY IN: 1hr 15mins
Recipe by Jami Robin

This soup is a mixture of two recipes that I have for black bean soup. I love the flavor and it is great by itself or as an addition to a Mexican dinner. This recipe uses canned black beans so there is no soaking them overnight and you can also use a slow cooker so you can leave the house while it thickens. I have also added cooked, cubed chicken breast or shredded pork roast to make it even more hardy.

Top Review by pidgie65

I have looked for years for a black bean soup that tastes like the soup I had in Mexico, and this is it. I do cut the chili powder in half because I have kids that don't like it at full strength, but this is incredibly delicious. Thank you for the recipe!

Ingredients Nutrition

Directions

  1. Cook bacon in large pot over medium heat until crisp, stirring frequently.
  2. Remove bacon and chop coarsely.
  3. Leave approximately 2 tablespoons of bacon grease in pan and add chopped bacon, onion, garlic, & bay leaf.
  4. When onion is tender, add tomatoes and seasonings and stir until aromatic.
  5. Add beans and broth.
  6. Cook at a slow boil until thickened, stirring occasionally, about 1 1/2 - 2 hours (you may also use a slow cooker on low-med heat for this last step).
  7. Serve with a dollop of sour cream and shredded cheese on top.

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