Brazilian Bacon Black Bean Soup
Craving something warm, smoky, and deeply satisfying? This Brazilian Bacon Black Bean Soup is everything you need on a chilly night—rich, velvety, and packed with bold flavors. Surprisingly easy to make, takes less than 30 minutes with canned beans, and freezes beautifully.
Servings: 8 servings
Calories: 274kcal
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.
Nutrition
Serving: 1serving | Calories: 274kcal | Carbohydrates: 26g | Protein: 13g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 25mg | Sodium: 620mg | Potassium: 436mg | Fiber: 9g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 2mg
