This Brazilian Bacon Black Bean Soup is rich, velvety, and packed with bold flavors. Surprisingly easy to make, it takes less than 30 minutes with canned beans. Whether you need a quick weeknight dinner or a cozy meal prep staple, this soup delivers.
Looking for more easy soup recipes? If you love chicken and rice, my brazilian canja de galinha soup is a reader favorite! Prefer something light and quick? My creamy pumpkin soup with carrots and ginger is simple, velvety, and packed with flavor.
Why You’ll Love This Soup
- It’s incredibly satisfying and comforting.
- It’s a black bean soup with no cilantro!
- Made with canned beans, it comes together in under 30 minutes.
- It freezes beautifully, so a warm, homemade meal is always just minutes away.
How to Cook Black Beans
Canned black beans are the easiest option for this recipe, but if you only have dried beans, don’t worry! Cooking them from scratch takes a little more time, but it’s totally doable.
I recommend the soaking method. Soaking helps the beans cook faster and more evenly. If you have time, start the night before:
- Place the dried black beans in a large bowl and cover them with plenty of water. They’ll absorb a lot, so make sure they’re fully submerged.
- Cover the bowl with a tea towel and let them soak overnight.
- The next day, drain and rinse the beans, then transfer them to a large soup pot.
- Add enough water to fully cover them, then bring to a simmer over medium heat. Cook for about an hour, stirring occasionally. If the water level gets too low, add more as needed to prevent burning.
However, if you’re short on time, you can skip soaking, but the beans will take longer to cook:
- Rinse the dried beans and add them to a large soup pot.
- Cover with plenty of water and cook over medium heat.
- Stir occasionally and check for doneness after 1.5 to 2 hours. Add more water as needed to keep them submerged.
Regardless of which method you choose, stir the beans occasionally to ensure even cooking. Once they’re tender, you’re ready to make soup!
How to make it
Oe you have everything prepped, this soup is a breeze to put together! What you’ll need:
- A blender or an immersion blender (preferred).
- A large soup pot.
- A potato masher (if you don’t have a blender, though the texture will be chunkier).
- Fry the bacon – Cook until crispy, then set it aside. Leave the rendered fat in the pan.
- Sauté the aromatics – In the same pan, cook the chopped onions until soft, then add the garlic.
- Simmer the soup – Add the black beans, seasonings, and bay leaves. Let everything simmer for about 10 minutes.
- Blend – Remove the bay leaves (trust me, you don’t want to forget this step!). Then, use an immersion blender to puree the soup right in the pot. If using a regular blender, let the soup cool slightly before blending in batches. Be careful with hot liquids!
- Fry the smoked sausage – While the soup cools slightly, cube and fry the smoked sausage in olive oil. Finish with a squeeze of lime juice for an extra flavor boost.
- Final touches – Return the blended soup to medium heat and stir in the fried sausage. Taste and adjust seasoning. If the soup is too thick, add water or broth. If it’s too thin, let it simmer longer.
- Serve – Top each bowl with crispy bacon and fresh green onions. Enjoy!
Yes! It keeps well in the freezer for up to 2 months. If freezing with bacon, just know it won’t stay crispy when reheated.
Simply add more water or broth. If using store-bought broth, be mindful of added salt.
What to Serve with Bacon Black Bean Soup
This soup is a meal on its own, packed with beans, smoky meats, and bold flavors. But if you want to add something extra:
- Garlic bread – The perfect side for dunking.
- A spoonful of sour cream – Adds a creamy, tangy contrast.
- A squeeze of extra lime juice – Brightens the dish.
- Hot sauce – If you love spice, a dash of Tabasco or cayenne pepper takes it to the next level.
Some of my favorite bread to have with this soup:
Have you tried this Bacon Black Bean Soup recipe? Please leave a 🌟 star rating in the recipe card below, I'd love to know how it went!
📖 Recipe
Brazilian Bacon Black Bean Soup
Equipment
- Blender or Immersion Blender
Ingredients
- 3 cans black beans 2 cups of dried black beans, if you’re making it from scratch
- 10 slices of bacon cut into small square pieces
- 1 small red onion chopped
- 3 bay leaves
- 5 cloves garlic minced
- 1 cup water
- 1 teaspoon cayene pepper
- 10 oz smoked sausage cut into cubes
- 2 tablespoon olive oil
- 1 lime juice
- 1 teaspoon salt
- black pepper to taste
- Sliced green onions to garnish
Instructions
- In a medium frying pan over medium heat, cook the bacon until crispy. Remove the bacon and set it aside, reserving the fat.
- In a large soup pot, heat the reserved bacon fat over medium heat. Add the onions and cook for about 4 minutes until softened. Stir in the bay leaves and garlic, cooking for another minute until fragrant.
- Add the black beans, water, and cayenne pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally. Season with salt and black pepper.
- Remove the pot from the heat and discard the bay leaves. Blend the soup until smooth using an immersion blender or a countertop blender (allow it to cool slightly if using the latter). If the soup is too thick, add more water to reach your desired consistency.
- In a frying pan over medium heat, heat the olive oil. Add the smoked sausage and lime juice, cooking for about 5 minutes until browned.
- Return the blended soup to medium heat, stir in the cooked smoked sausage, and let it simmer for 5 more minutes. Adjust seasoning with salt and black pepper.
- Serve hot, garnished with sliced green onions and crispy bacon. Enjoy!
Notes
- Beans: Canned black beans make this recipe quick and easy, but if using dried beans, soak them overnight and cook until tender before making the soup.
- Blending: An immersion blender is ideal, but a regular blender works too—just let the soup cool slightly before blending to avoid splattering.
- Consistency: If the soup is too thick, add more water or broth. If too thin, simmer a little longer to thicken.
- Freezing: This soup freezes well for up to 2 months. If freezing with bacon, note that it won’t stay crispy after thawing.
- Serving Suggestions: Pair with garlic bread, a dollop of sour cream, extra lime juice, or a dash of hot sauce for added flavor.
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