Black Bean Soup with Bacon and Beer
This hearty black bean soup recipe with bacon and beer is smoky, savory and jam packed with flavor. It's quick to throw together and perfect for feeding a crowd or storing for later.
I started making this recipe in college after seeing it made on the Food Network. It's something I come back to time and time again because it's so easy to make, yet so flavorful and fun to eat.
The bacon makes it rich, the beer adds body and the black beans give it texture and heartiness. With toppings like sour cream, fresh cilantro and tortilla chips, this black bean bacon soup is extra satisfying!
Since this version uses canned beans instead of dry beans, the cooking time is short. You don't need to soak dried black beans or wait a couple of hours for them to cook, but you still get the comforting taste of a traditional bean soup, but with way less effort.
This recipe is great for easy weeknights, but is also fun for entertaining, especially on game day! The recipe makes a lot of soup so it's awesome for feeding a crowd. Keep it warm on the stove or in a crock pot, set out all the toppings and let guests help themselves.
Want more easy bean soup recipes? Try my classic minestrone, this hearty pasta e fagioli or my flavorful pesto chicken soup.
Why This Recipe Works
- Uses canned beans for a short cooking time while still tasting homemade.
- Easy to make in a large pot, Instant Pot, slow cooker, or pressure cooker.
- Flexible enough to swap in vegetable broth, chicken stock, or extra vegetables.
- Makes a big batch to feed the whole family, with plenty left to freeze for later.
Ingredient Notes
Black beans - This recipe uses canned beans for convenience, but you can also cook dry black beans in advance if you prefer
Beer - Any light lager or pilsner will work, but Pacifico is my favorite for this recipe. If you prefer not to use alcohol, substitute with a non alcoholic beer, more chicken stock or vegetable broth.
Bacon - Use a good quality bacon or even homemade bacon for best results. The fat will render down to add a smoky, salty flavor to the broth while the meat adds nice texture.
Vegetables and seasonings - A yellow onion, minced garlic cloves, chili powder, Worcestershire sauce give the broth lots of flavor.
Ketchup - Although this may seem like an odd ingredient for soup, don't skip it! It adds tang and gives a nice thickness to form the base of the soup.
Toppings - Don't skimp, they make the soup! Fresh cilantro, cheddar cheese, sour cream, green onions, tortilla chips, hot sauce, a squeeze of fresh lime juice or lemon juice make this bowl of soup shine!
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large Dutch oven or heavy pot
- Instant pot or pressure cooker (optional)
- Slow cooker (optional)
- Wooden spoon
- Ladle
- Immersion blender or regular blender
- Large bowl for toppings
- Paper towels
Step by Step Instructions
- Place a large heavy pot or Dutch oven over medium heat and add the bacon. Cook until it begins to render fat, about 6-7 minutes. Stir in the yellow onion and cook until translucent, about 6-7 minutes.
- Add the minced garlic cloves and chili powder, then cook for 1 minute, just until fragrant.
- Stir in the chicken broth, beer, tomatoes, ketchup, Worcestershire sauce and black beans. Bring to a boil, then reduce to a low simmer, cover, and cook for about 30 minutes.
- After it has reduced, season with sea salt, black pepper and cayenne pepper to taste.
Pro Tip: If using an instant pot, cook on high pressure for 15 minutes, then release. For a slow cooker, combine everything and cook on low for 6-8 hours.
- Ladle soup into bowls and top with sour cream, cheese, fresh cilantro, green onions, tortilla chips, hot sauce, and fresh lime juice
Tips for Success
- Drain and rinse the can of beans before adding.
- Start with mild chili powder and adjust the spice level to your taste.
- If you want the texture of the soup to be a bit creamier, partially blend some of it with an immersion blender.
Variations
- Add diced sweet potato for extra texture and sweetness.
- Use a ham shank or ham hock instead of bacon.
- Add red pepper flakes, jalapeños or a poblano pepper for more heat.
- Add ground cumin for more earthy notes.
- Try using cotija cheese or queso fresco instead of cheddar.
Serving Suggestions
This easy black bean soup is hearty enough to serve on its own as a perfect meal, but you can elevate it with these toppings. Try some with a simple tomato salsa, spicy chipotle guacamole, or a drizzle of jalapeño hot sauce. As a side, serve warm focaccia to soak up every drop!
How to Store and Reheat
Store leftover soup in an airtight container in the refrigerator for up to 1 week. Freeze in individual portions for quick meals later, it will last up to 3 months. Reheat gently on the stove top or in the microwave until hot, adding more water or broth if it thickens.
FAQs
Yes, but dried beans or dried black beans require soaking and longer cooking time. You'll need enough water and a couple of hours of cooking for them to soften.
Yes, you can omit it or use olive oil as the base instead. For smokiness, add smoked paprika.
Try adding a diced red bell pepper, carrots, or even sweet potato.
Both work well. Chicken stock tends to be richer and gives the soup more body, while chicken broth is lighter.
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Easy Black Bean and Bacon Soup
Ingredients
- 8 slices bacon not thick cut, finely chopped
- 2 medium onions chopped (about 2 ½ cups)
- 6 garlic cloves finely minced
- 1 tablespoon chili powder
- 1 can reduced-sodium chicken broth (15-ounce)
- 1 bottle light pilsner style beer (8-ounce) such as Pacifico Clara
- 1 can chopped tomatoes (15-ounce)
- 2 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- 4 cans black beans (15-ounce each) drained and rinsed
- salt to taste
- freshly ground black pepper to taste
- 1 bunch cilantro roughly chopped, for serving
- thinly sliced scallions for serving
- sour cream for serving
- grated cheddar cheese for serving
- fresh lime wedges for serving
- tortilla chips for serving
Instructions
- Place a large heavy pot or Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until it begins to render its fat, about 6 to 7 minutes.
- Add the onions and continue cooking, stirring often, until they turn translucent, about 6 to 7 minutes more.
- Stir in the garlic and chili powder and cook for 1 minute, just until fragrant.
- Add the chicken broth, beer, tomatoes, ketchup, and Worcestershire. Stir in the beans.
- Increase the heat to high and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 30 minutes.
- Taste and season with salt and pepper as needed.
- Serve the soup hot with bowls of cilantro, scallions, sour cream, cheddar cheese, lime wedges, and plenty of tortilla chips on the side.
Notes
- Drain and rinse the can of beans before adding.
- Start with mild chili powder and adjust the spice level to your taste.
- If you want the texture of the soup to be a bit creamier, partially blend some of it with an immersion blender.
- Substitute beer for extra chicken broth if desired.
Nutrition
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Thank you for this great post. Your ketchup recipe is a staple in my kitchen! I just made another batch yesterday 🙂
thank you, but I don't have a ketchup recipe!
Can you do this in the crock pot?
Absolutely!!
I made this soup and only did two things a bit differently. I had a red bell pepper that was about to go ... so I chopped it up and added it to the mix. Yum! Then, I used my immersion blender to smush up the beans just a little bit, "cause I like my bean soup a little thicker. This soup is now in the rotation! Thanks!
Yay! I love the little things you did to customize it. It's one of my favorite soups of all time. So glad it's become one of yours, too!! 🙂
I happen to have a pot of black beans on the stove right now. Thanks for a couple add-ins I hadn't thought of and a good reason to pop open a beer. 😉
a little beer and bacon never hurt anyone!! 😉
This soup sounds so, so good. Gorgeous photos, too!!
Thanks, Sabrina! This one has stood the test of time. I hope you love it as much as we do!