Turned out great. I made it vegan by skipping the bacon step and instead adding bacon seasoning with the other spices. I also swapped carrots for the bell pepper because the latter triggers my GERD. I put a few dashes of mild hot sauce to sub the missing bell pepper flavor. Delicious. Hearty and flavorful. Served with homemade corn bread. Thank you!

Excellent flavor! I made it almost exactly as written. First minor change was processing some of it in a food processor to give a thicker consistency. Next time I will plan to do that to part of the beans before adding them in. Finally, I had some dried/ground scotch bonnet pepper that I added—not much as I did not want to overpower the soup—maybe around 1/8 teaspoon. This soup will be added to my rotation. Thanks for another good recipe.

Holy Toledo! I always fix a new recipe exactly the way it is stated, no changes. This is divine! That splash of apple cider vinegar at the end elevates this from an already outstanding soup to a phenomenal soup! What takes this to a whole new level of deliciousness is that no one ingredient stands out. They all mesh and weave together into a tapestry of flavors that explode in the mouth.

Excellent soup! My husband and son loved the Smokey flavor and the black beans wasn’t the star the bacon was! Great recipe! Thanks!

That’s awesome, so pleased you enjoyed it! 🙂

This was excellent!

Super yum!!!! Woot woot, anything soup because that’s what my husband loves!! And he LOVED this recipe! We’re vegetarian so I used morning star crumbles instead of bacon. It snowed the next morning and he ate 2 bowls of this soup and said this one is a keeper!! Thank you for the recipe, it’s safely saved on my phone!!!

I always let sit those soups overnight, they taste so much better then!

Love Black Bean Soup