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healthy black bean soup

Black Bean Soup

A good basic Black Bean Soup flavored with cumin and vegetables. Turkey bacon gives it some smokiness.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Soup
Cuisine American
Servings 3


  • 4 strips of turkey bacon
  • 1/2 Tablespoon olive oil
  • 1 large carrot (chopped)
  • 1/2 yellow onion (chopped)
  • 1 clove garlic (minced)
  • 3 cups chicken broth
  • 1 can black beans (I used half of a very large can, drained and rinsed)
  • 1/2 Tablespoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1 1/2 Tablespoons red wine vinegar
  • 1 teaspoon cornstarch
  • crumbled feta cheese (optional)


  • Cook bacon in a large stockpot over medium heat. Remove bacon and crumble or cut into small pieces.
  • In the same pot, heat olive oil and add carrots and onion. Cook until vegetables are soft. Add garlic and saute for about 1 minute, then add chicken broth, black beans, bacon, cumin, salt, and crushed red pepper flakes. Bring to a boil, then reduce heat, cover and let simmer for 20 minutes.
  • Use an immersion blender to puree soup to desired consistency (or transfer soup to a food processor to do the same, then add soup back to the pot.)
  • Combine red wine vinegar and cornstarch in a small bowl, then add this to the soup. Simmer 5 more minutes or until soup has reach preferred thickness.
  • If desired, top with crumbled feta cheese (or light sour cream might also be good!)


Source: Adapted from Cake, Batter, and Bowl
You're Gonna Bake It After All
Keyword gluten free, soup