Spicy Black Bean Soup with Turkey Bacon

I had gumbo with chicken and Andouille sausage for dinner tonight, followed by hot chocolate and beignets – yep, I’m in New Orleans! I’m here for a scientific conference and walked around the city tonight for a couple hours after my talk this afternoon. I was stressed about the talk (which thankfully, went really well!), so it great to finally blow off some steam!

There’s a music festival in the French Quarter this weekend with over 150 bands playing on 17 different stages, so it was really fun people watching – everyone was dancing and chowing down on food and drinks from the various vendors. I still have “When the Saints Go Marching In” stuck in my head! I had a bowl of gumbo, and then went back and got another because it was so good. I know, I know, I should have sampled something different, but I just couldn’t help myself! I’ll have to check out some other New Orleans’ favorites tomorrow. I’m already looking forward to the extra beignets I snagged for breakfast tomorrow.

After having all that delicious gumbo, I was inspired to post one of my favorite soup recipes. Black bean soup is so flavorful and healthy. It’s definitely not the most beautiful meal out there, but it’s a tasty one pot meal that involves minimal clean up!

Spicy Black Bean Soup with Turkey Bacon
Printable Recipe

8 slices turkey bacon
1 tablespoon olive oil
4 carrots, chopped
1 yellow onion, chopped
3 cloves garlic, minced
6 cups chicken stock
2 cans black beans, drained and rinsed
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon crushed red pepper flakes
3 tablespoons red wine vinegar
2 teaspoons cornstarch

Cook turkey bacon, 4 pieces at a time, in a large stockpot over medium heat. Remove cooked bacon and crumble. Add olive oil to the same pan the bacon was cooked in and sauté carrots and onions until soft. Add garlic and sauté one additional minute. Add chicken stock, black beans, cumin, salt, crushed red pepper flakes, and bacon, and bring to a boil. Reduce heat, cover, and let simmer for 20 minutes. Use an immersion blender and puree to desired smoothness (I like to leave mine a tad chunky!). Mix red wine vinegar and corn starch in a small dish, and add to the soup. Simmer another 5 minutes or until desired thickness is reached. Makes 6 servings.

Nutrition: 344 calories, 9.7g fat, 11.6g fiber, 20.0g protein per serving
Cost: $0.69 per serving

26 Responses to Spicy Black Bean Soup with Turkey Bacon

  1. I am so trying your black bean soup, Kerstin, it sounds super fantastic and easy to make. Healthy side too. Can you believe I have never made it, had it, but have never made it, I am trying this one..

  2. Kerstin, I’m so glad that the talk went well and that you’re getting to unwind a bit. Your Nawlins food sounds totally delicious. I mean, who doesn’t love a good beignet?! I’m so glad you posted about your black bean soup. I”m always looking for new and healthy soup recipes! Looks great.

  3. Congrats on your talk!!! I’ve never given a talk at a big meeting – I’d be so nervous! I love your pics of New Orleans. I’ve always wanted to go. This soup sounds so good – I like how all the veggies are blended up! I’ve had the Black Bean Soup at Nacional 27 (ever been there?), which is SO good, and it sounds and looks like yours!

  4. Wow Kerstin, Congratulation. Glad it was went well. This would never happen to me, my English is to mediocre….lol.

    Too bad that the weather is steaming hot here, so this soup will be serve cold. Sounds so good though with turkey bacon.

  5. I think I am “the” only person on the planet that hasn’t been to New Orleans. You have no idea how much I want one of those beignets.

  6. I’ve only tried black bean soup once, and that was by my own random recipe on a whim! maybe I should try this “real” recipe out and taste “real” black bean soup for once!
    you’re so lucky to be at new orleans! I really want to visit there some day!

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