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–+ servings

Black Bean Soup

Marla Hingley
Thick, rich, and filled with veggies and protein.
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 6

Ingredients
  

  • 3 slices GF bacon chopped
  • 2 Tbsp olive oil
  • 1 onion chopped
  • 1 carrot grated
  • 1 clove garlic minced
  • 1/2 tsp cumin
  • 1/4 tsp chili or chipotle powder
  • 1 can 540ml diced tomatoes
  • 1/3 cup corn
  • 1 15oz can black beans, rinsed
  • 2 cups GF chicken broth
  • 1/4 cup fresh cilantro chopped
  • Salt and pepper

Garnishes

  • Sour Cream optional
  • Bacon Bits
  • Black Beans
  • Corn
  • Cilantro

Instructions
 

  • Fry bacon until crisp, set aside.
  • In a large stock pot, fry onions and carrot in oil until soft. Add garlic and spices, frying for another 30 seconds.
  • Add tomatoes, corn, beans, broth and 2/3 of the cooked bacon (save rest for garnish). Bring to a boil then reduce heat and simmer for 30 minutes.
  • Use an immersion blender, or run soup through a food processor until smooth. Return to pot and continue to simmer until soup is reduced and has reached your desired consistency.
  • Season to taste with salt and pepper and add cilantro. Divide into bowls, and top with any garnishes you like.

Notes

For a vegetarian version, omit bacon and replace chicken stock with vegetable stock.
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