Smoky Black-Bean Soup

SmartPoints® value per serving
Total Time
24 min
10 min
14 min
Canadian bacon and chipotle chile pepper (smoked jalapeño pepper) give this hearty soup its wonderful smoky taste.


Canned black beans

46½ oz

Uncooked Canadian bacon

¼ pound(s), trimmed of all visible fat and chopped

Uncooked onion(s)

1 medium, chopped

Green pepper(s)

1 medium, seeded and chopped

Sweet red pepper(s)

1 medium, seeded and chopped

Garlic clove(s)

3 medium clove(s), minced

Ground cumin

1 tsp

Spiced seasoning mix

½ tsp, chipotle variety, to taste

Reduced-sodium chicken broth

4 cup(s)

Table salt

¼ tsp


  1. Place 2 cans of the black beans in a colander; rinse and drain. Transfer the beans to a bowl and stir in the remaining can of beans.
  2. Spray a large saucepan with canola oil nonstick spray and set over medium-high heat. Add the bacon and cook, stirring occasionally, until browned, 3–4 minutes. Add the onion, bell peppers, and garlic; cook, stirring occasionally, until the vegetables are softened and lightly browned, 6–7 minutes. Add the cumin and chile pepper; cook, stirring constantly, until fragrant, about 30 seconds. Add the beans and broth; bring to a boil. Reduce the heat and simmer until slightly thickened, about 30 minutes.
  3. Remove the saucepan from the heat; let cool about 10 minutes. Pour 4 cups of the soup into a blender or food processor and puree. Return the pureed soup to the saucepan and stir in the salt. Cook, stirring occasionally, over medium-high heat until heated through, about 2 minutes. Yields 1 1/3 cups per serving.


Some of the beans are pureed to thicken the soup, but if you like your soup a little thicker, add more beans to the blender. Garnish each serving with a sprinkling of finely chopped onion if you like.