This homemade black bean soup with cilantro-lime cream and turkey bacon is unbelievably tasty. Plus, it gets an extra kick from a little bit of jalapeño Tabasco sauce!
If you tend to think of bean-based soups or chilis as boring, then this recipe is about to change everything for you.
In fact, this black bean soup with cilantro-lime cream and turkey bacon is hearty, satisfying, and packed with flavor! Plus, it gets a little kick from the jalapeño Tabasco sauce.
Not to mention that this soup is low in saturated fat and cholesterol, plus it’s a good source of fiber, protein, vitamins, and minerals.
I do recommend making your own black beans instead of using the canned variety. It takes a little more time and prep, but believe me, the taste is so worth it. Plus, it cuts about 750mg of sodium per serving!
How to make black bean soup with cilantro-lime cream
This tasty dish has just the right texture and flavor to make you completely rethink your opinion of bean soups. It’s a recipe you’ll want to make again and again!
Step 1: Place dried black beans in a large pot and cover with cold water. Allow them to sit overnight.
Step 2: Drain the water, cover the beans with fresh water, and place on the stove over high heat.
Step 3: Bring everything to a boil, then reduce the heat and simmer for approximately 1½ hours or until the beans are soft. Drain in a colander.
Step 4: In the same pot, combine the bacon, onion, and garlic. Cook over medium heat, stirring occasionally, until the onions are soft, about 10 minutes.
Step 5: Stir in the cumin and cook for an additional minute.
Step 6: Add the black beans, tomatoes (with juice), and chicken stock, then bring everything to a boil. Cover, reduce the heat to low, and simmer for about 10 minutes.
Step 7: Uncover and let the contents cool for about 15 minutes.
Step 8: Transfer 2 cups of the soup to a food processor and puree.
Step 9: Add the pureed soup back to the pot. If it seems too thick, add up to a half cup of water.
Step 10: Combine the sour cream, lime juice, cilantro, and jalapeño Tobasco sauce in a small bowl.
Step 11: Divide the soup into bowls and drizzle with the sauce.
Good-bye, boring bean soups. Hello, hearty and delicious black bean and cream soup of your dreams!
Variations for this soup
There are a couple ways you could play around with this recipe to suit your tastes and preferences.
If you want to make it vegetarian, you can omit the turkey bacon. Instead, sauté the onions and garlic in a little bit of olive oil.
Next, if you have an electric pressure cooker like an Instant Pot, you can cook the dried beans according to my recipe for low sodium no soak beans instead.
If you don’t have time to make your own beans, you could replace them with canned black beans.
Let me say that I STRONGLY recommend making your own beans if possible. First, canned beans are quite high in sodium. Second, homemade beans taste so much better! Once you try them, you may never buy the canned variety again.
However, if making your own beans simply isn’t an option, you can replace the pound of dried beans with four cans of black beans instead.
Finally, if you aren’t a fan of spice, feel free to reduce or omit the amount of jalapeño Tobasco.
Storage
This soup can be stored covered in the refrigerator for up to 5 days. It’s a great option to meal prep for the week!
Store the soup and the cream separately and don’t add the cilantro-lime cream until you’re ready to serve.
Other black bean recipes
Black beans are such a versatile ingredient. Their flavor and texture can compliment almost any dish! If you’re looking for more ways to use this tasty little legume, here are a few recipes I think you’ll enjoy:
When you’ve tried this soup, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Black Bean Soup with Cilantro-Lime Cream
Ingredients
FOR THE SOUP
- 1 pound dried black beans
- 4 slices turkey bacon (chopped)
- 1 medium onion (minced)
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- 14 ounce diced tomatoes with green chiles (1 can)
- 14 ounces low sodium chicken stock
FOR THE CILANTRO-LIME CREAM
- ¼ cup sour cream
- 4 teaspoons freshly squeezed lime juice
- 1 tablespoon fresh cilantro (minced)
- ½ teaspoon jalapeño Tabasco sauce
Instructions
- Place dried black beans in a large pot and cover with cold water. Allow them to sit overnight.
- Drain the water, cover the beans with fresh water, and place on the stove over high heat.
- Bring everything to a boil, then reduce the heat and simmer for approximately 1½ hours or until the beans are soft. Drain in a colander.
- In the same pot, combine the bacon, onion, and garlic. Cook over medium heat, stirring occasionally, until the onions are soft, about 10 minutes.
- Stir in the cumin and cook for an additional minute.
- Add the black beans, tomatoes (with juice), and chicken stock, then bring everything to a boil. Cover, reduce the heat to low, and simmer for about 10 minutes.
- Uncover and let the contents cool for about 15 minutes.
- Transfer 2 cups of the soup to a food processor and puree.
- Add the pureed soup back to the pot. If it seems too thick, add up to a half cup of water.
- Combine the sour cream, lime juice, cilantro, and jalapeño Tobasco sauce in a small bowl.
- Divide the soup into bowls and drizzle with the sauce.
Wendy – the more beans you buzz up, the thicker the soup will be. You might want to start with 1 cup instead of 2 and see how you like that consistency. If it’s too thin, buzz up more beans in the food processor. If it’s too thick, add more water or stock.
My mom used to make the best cuban black bean soup. I’ve never quite been able to get it exactly right. I love cooking beans now that it is getting cooler. Was your version thick or thin?