Easy Black Bean Soup
My Easy Black Bean Soup is the perfect spooky weeknight dinner for Halloween!
My Easy Black Bean Soup can easily be a meatless Monday option and is perfect for your spooktacular Halloween dinner too! While my Easy Black Bean Soup recipe is traditionally made with Applewood Smoked Bacon, you can easily omit this ingredient to make it a great vegetarian meal, for your meatless Mondays. It also holds beautifully on the stove top while you answer the door for trick or treaters.
For this recipe you will want to start by sauteing up your rough chopped onions, bell peppers, and garlic in 2 tbsp of olive oil for 5 minutes. If you are using bacon drippings, which adds more flavor, you will want to omit the oil and simply saute your bacon first, then utilize the bacon grease for this step.
Next, stir in your drained black beans and fire roasted tomatoes. Followed by your vegetable stock, ketchup, Worcestershire sauce, and chili powder. You can also use a smoky BBQ sauce in place of the ketchup to zest things up a bit if you like, this is a trick I do all the time. Then lightly stir to mix. Cook for 30-45 minutes on the stove top or you can use your Instant Pot and set to cook on High Pressure, manual cook for 12 minutes.
Easy Black Bean Soup
- 1 Stock Pot
- 1 Instant Pot optional
- 1 Potato Masher
- 1 Measuring Cup
- 1 Set Measuring Spoons
- 1 Knife
- 1 Cutting Board
- 10 slices Applewood Smoked Bacon optional, omit for a Vegetarian Meal
- 2 tsp Garlic Minced
- 15 oz Black Beans we like the spicy version for more flavor- if using these only lightly drained to keep some of the flavor
- 1 Onion Chopped
- 1 Bell Pepper Chopped
- 2 tbsp Olive oil *not needed if you are using bacon grease
- 32 oz Vegetable Broth
- 14.5 oz Diced Tomatoes, drained Fire Roasted or also great!
- 2 tbsp Heinz Ketchup A Smoky BBQ Sauce can be substituted for added flavor
- 2 tsp Worcestershire Sauce
- 2 tbsp Chili Powder
- 1/2 cup Cheddar Cheese Garnish
- 1/2 cup Sour Cream Garnish
- 4 tbsp Cilantro Garnish
- If you are choosing to use bacon, cut slices in the chunks.
- Lightly saute' in the bottom of your stock pot. OR- Set you Instant Pot to saute' and cook for 7-8 minutes, until done.
- Use the bacon grease to saute' your onions, peppers and garlic for 5 minutes. NOTE- If you are NOT using bacon add 2 tbsp oil to Instant Pot for the saute method.
- Next add in your beans, light drained, and tomatoes. Add in your broth to the fill line and stir in Ketchup, Worcestershire, and chili powder. Cook for 30-40 minute over low heat on the stove top.
- For Instant Pot- Place lid on Instant Pot, and cook at high pressure for 12 minutes. Once cooking is complete, quick vent your Instant Pot.
- When finished use a hand held blender or potato masher for a smoother texture.
- Garnish with sour cream, cheddar cheese and cilantro (optional)
Once you are finished cooking you can either leave the soup chunky or for a smoother texture, you can use a handheld blender or potato masher to break down the beans. Then serve up with your favorite toppings: like sour cream, cheddar cheese, jalapenos, or cilantro. We love to make a semi homemade version of garlic cheddar cheese biscuits or my homemade Peach Muffins to serve with this particular soup. Just depends on if you like sweet or savory.
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