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Mexican Black Bean Soup

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“This soup is a mixture of two recipes that I have for black bean soup. I love the flavor and it is great by itself or as an addition to a Mexican dinner. This recipe uses canned black beans so there is no soaking them overnight and you can also use a slow cooker so you can leave the house while it thickens. I have also added cooked, cubed chicken breast or shredded pork roast to make it even more hardy.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook bacon in large pot over medium heat until crisp, stirring frequently.
  2. Remove bacon and chop coarsely.
  3. Leave approximately 2 tablespoons of bacon grease in pan and add chopped bacon, onion, garlic, & bay leaf.
  4. When onion is tender, add tomatoes and seasonings and stir until aromatic.
  5. Add beans and broth.
  6. Cook at a slow boil until thickened, stirring occasionally, about 1 1/2 - 2 hours (you may also use a slow cooker on low-med heat for this last step).
  7. Serve with a dollop of sour cream and shredded cheese on top.

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