Black Bean Soup with Salsa Cream

There are lots of recipes available for black bean soup made from dried beans, but I didn’t want to wait overnight for the beans to soak so I could make soup. I wanted this soup right away! So I used cans of beans to expedite the whole process. While some flavour may have been sacrificed, not enough to make me regret the substitution.

The soup recipe is mine, the salsa cream is lifted from the Williams Sonoma recipe, found here:

Here are some ingredients:

There’s bacon.



And onion.



Some spices.

cumin and ancho chili pepper

Cumin and ancho chili powder.


black beans

Black beans.




These things happened:

Cooked the bacon and onion.

cooking bacon and onion

Cooking bacon and onion.

Then cooked all the ingredients together.

black bean soup, pre-blender

Black bean soup, pre-blender.

Ended up with soup.

black bean soup with salsa cream

Black bean soup with salsa cream.

Black Bean Soup with Salsa Cream


For the soup:
5 slices bacon, diced
1 tsp. olive oil
1 medium onion, chopped
1 Tbsp ancho chili powder
1 tsp. cumin
2 – 15 oz. cans black beans, rinsed
1-15 oz. can chopped tomatoes
3 cups chicken stock
1/4 tsp. salt
1 Tbsp. lime juice

For the salsa cream:

1⁄2 cup sour cream
2 Tbs. fresh lime juice
2 Tbs. purchased fresh salsa
Salt and freshly ground pepper, to taste

In a large saucepan, cook the bacon in the olive oil over medium heat for 5 minutes. Add the onions to the bacon and oil and cook for another 5 minutes. Add in the ancho chili power, cumin, black beans, tomatoes, chicken stock and salt. Simmer for 15-20 minutes. Using an immersion blender, puree the soup to the consistency you prefer (mine has some texture). Add in the lime juice before serving, mixing well.

Just before serving, make the salsa cream: In a small bowl, stir together the sour cream, lime juice, salsa, salt and pepper.

Ladle the soup into bowls and garnish each bowl with the salsa cream and a cilantro sprig. Serves 6 to 8.


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