This hearty and delicious Black Bean Soup is a quick and easy dinner recipe made from canned black beans, pasta, bacon, and vegetables. It is perfect for taking care of leftovers, and you can easily adapt it to make it vegetarian!
Cook the bacon: In a medium to large non-stick saucepan, cook the chopped bacon over medium heat for about 5 minutes, stirring occasionally. Add the onions and sweat them for about 3 to 5 minutes in the bacon fat.
Sauté the veggies: Add the onions and sweat them for about 3 to 5 minutes in the bacon fat. Add the carrots and celery and cook over medium-low heat, stirring occasionally, for 3 to 5 minutes.
Add the other ingredients: Add the beans, beef stock, tomatoes and their juice, salt, and pepper to taste, pasta, and bay leaf.
Simmer: Bring to a boil over medium-high heat; then cover, reduce heat to medium-low, and simmer for about 10 to 12 minutes (or until pasta is cooked). Remove the bay leaf and adjust the salt and pepper if necessary. Serve hot, sprinkled with chopped cilantro/parsley, and serve with bread. Enjoy!
To make a vegetarian version of this Brazilian minestrone soup, omit bacon and add 2 to 3 Tablespoons of olive oil to the recipe in order to sauté vegetables. If desired, other vegetables can be added to this soup such as ⅓ cup of chopped potatoes, pumpkin, or butternut squash.How to Store
FRIDGE: Store our black bean soup in an airtight container in the fridge for up to 3 days. You may have to add just enough broth to the soup before reheating. The pasta tends to absorb most of the soup broth during storage time.
ALTERNATIVE COOKING METHODSInstant Pot
To make it in the Instant Pot, press the saute function, and let the pot heat for about 2 minutes. Then, follow the steps 1, 2, and 3 for the stovetop method above. Then, press cancel!
Lock the lid, turn the valve to sealing, and set the time to 5 minutes to cook the soup on high pressure, or use the soup settings and adjust the time to 5 minutes.
When the instant pot beeps, let the pressure release naturally for 5 minutes, and then manually release the remaining pressure. Remove the lid and the bay leaf. Adjust the seasonings and stir the cilantro. Enjoy!
Heat a large nonstick skillet over medium heat and follow steps 1 and 2 for the stovetop method above. Transfer the bacon and vegetables to the slow cooker pot.
Add the beans, beef stock, tomatoes (and their juice), salt, pepper to taste, and bay leaf. Secure the lid and cook on LOW for 6 hours or on HIGH for 3 hours. About 30 minutes before the cooking time comes to an end, stir in the pasta, cover, and let it cook on HIGH for 20-25 minutes, or until the pasta is al dente.
Remove the bay leaf, adjust the seasonings, stir in the cilantro, and enjoy!
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