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–+ servings
BBQ Black Bean Soup
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BBQ Black Bean Soup

A savory, fully flavored black bean soup that's a fabulous combo of BBQ baked beans and chili. Perfect for chilly evenings!
Course Soup
Cuisine American
Keyword black bean soup
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 240kcal
Author Karen Gibson

Ingredients

  • 8 ounces bacon (6-8 strips), chopped
  • 1 small red onion , diced
  • 2 ribs celery , diced
  • 1 small red bell pepper , diced
  • 4 cloves garlic , peeled and minced
  • 2 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano or marjoram
  • 3 tablespoons BBQ sauce (use your favorite)
  • 1 1/2 cups chicken broth
  • 15 ounces diced tomatoes (with juices)
  • 30 ounces black beans (2 cans), drained or 3 cups cooked from dried
  • 1 teaspoon Better than Bouillon , Chicken (optional)
  • splash apple cider vinegar
  • kosher salt

suggested garnishes:

  • minced fresh cilantro
  • thinly sliced green onions
  • shredded cheddar
  • sour cream

Instructions

  • Add bacon to a 4-5 quarter Dutch oven or soup pot, and turn heat to medium. Once bacon begins to sizzle, cook for 10 minutes, stirring frequently.
  • Add onions, celery, and bell peppers, and continue cooking for another 10 minutes, until vegetables are soft, stirring frequently.
  • Add garlic and mix into vegetables.
  • Scoot everything to one side of the pot. Let some of the juices pool in the cleared side of the pan. If dry, add up to 1/2 cup of the broth.
  • Spoon the tomato paste, Worcestershire sauce, spices, herbs, and BBQ sauce into the liquid, and stir to create a deep, rich tomatoey sauce. Mix into the vegetables, along with a generous pinch of salt.
  • Dump in the tomatoes and black beans, mixing well. Top the vegetables with a cup of broth. This should be enough to create a soup consistency (vs. a more chili-like consistency).
  • Turn up the heat to medium-heat and bring to a boil. Stir in the bouillon, if using.
  • Reduce heat to medium-low, and let the soup simmer for 15 minutes.
  • Add a quick splash of apple cider vinegar. Taste, and add more salt if needed (you'll probably need another generous sprinkling).
  • Serve with garnishes.

Video

Notes

Keeps well in the fridge, and tastes even better after a rest.

Nutrition

Calories: 240kcal