The Cheese Cave | Faribault, MN

Black Bean Soup


  • 10 slices bacon, finely chopped
  • 2 medium onions, chopped
  • 6 garlic cloves, minced
  • 1 box (14.5 oz.) chicken stock (homemade or recommended: Kitchen Basics)
  • 1 (15.5 oz.) can tomatoes
  • 2 (15.5 oz.) cans Ro-tel tomatoes with chilies
  • 2 tsp. Worcestershire sauce
  • 1 tblsp. Chili powder
  • 4 (15.5 oz.) cans black beans, drained but not rinsed
  • Kosher salt and fresh ground black pepper
  • 1 bunch cilantro
  • Juice and zest of one lime
  • Thinly sliced scallions, for garnish
  • Sour cream, for garnish
  • Crumbled Queso Fresco cheese, for garnish (mild cheddar can be substituted)

Recipe Instructions

  • Cook bacon over medium heat until it gives up enough of its fat to add onions.
  • Cook onions until they are translucent, about 4 minutes.
  • Stir in garlic and cook until fragrant, about 1 minute.
  • Add stock, tomatoes, Worcestershire and chili powder and stir.
  • Add beans and bring to a boil. Adjust heat down to a simmer and cook 10 minutes.
  • Season with salt and pepper.
  • Meanwhile, pick the leaves off the washed cilantro. Coarsely chop and stir into soup while it simmers.
  • Stir in lime juice and zest and serve with garnishes.

Serves 8-10

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