Hearty and flavorful, this Black Bean Soup with ham is a comforting, delicious bowl of protein-packed goodness, perfectly spiced to warm your soul.
This Black Bean Soup recipe is a hearty, flavorful dish that’s both nourishing and satisfying. Made by simmering black beans with onions, bell peppers, ham, and tomatoes it develops a rich, smoky taste with a naturally creamy texture. Brightened with lime juice and topped with fresh cilantro and a dollop of sour cream, this soup strikes a perfect balance between comfort and freshness. Packed with protein and fiber, this black bean soup is not only filling but also a wholesome option that can be enjoyed any time of year.
For more black bean recipes you have to check out my Black Bean Tacos, Black Beans and Rice, and Restaurant Style Black Beans.
Table of Contents
Why We Love This Soup
- Black Bean Soup is a comforting dish that warms you up on cold days.
- It’s a one-pot wonder—less cleanup, more time to relax.
- This Black Bean Soup is budget-friendly, using simple, affordable ingredients to create a hearty dish.
Recipe Ingredients
Black Beans – Creamy and hearty, they make the perfect base for this soup.
Ham – Smoky and savory, the ham adds a delicious depth of flavor.
Lime Juice A squeeze of lime adds the perfect tangy finish.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Garnish Options – You can top your Black Bean Soup with sour cream, fresh cilantro, jalapeño slices, grated cheese, or avocado for extra creaminess. Other great options include crushed tortilla chips for a bit of crunch, and a drizzle of hot sauce for added heat.
Bean Variation – Pinto beans offer a creamier texture, while kidney beans add a slightly firmer bite. Cannellini beans are another great option for a milder flavor, or you can mix in a variety of beans for added texture and color.
How to Make Black Bean Soup
Step 1: In a large stockpot or Dutch oven set over medium-low heat, sauté the onion, bell peppers, and jalapeño in the olive oil until tender. Add the garlic and cook for 1-2 more minutes.
Step 2: Add the chopped ham (or if using a ham hock, add it now), canned black beans, tomatoes/chiles, chicken broth, cumin, coriander, chili powder, garlic powder, salt, pepper, cayenne pepper, apple cider vinegar, hot sauce, lime juice, bay leaves, and cilantro.
Step 3: Bring the mixture to a boil, then reduce heat to a simmer and cover. Cook for just over 1 hour (or more if you have time) or until the beans are tender. Remove the bay leaves (and ham hock if used). Use an immersion blender or place a few cups of soup into a blender (this will give you a thicker stock, but it’s optional). Serve and garnish as desired.
Expert Tips
Rinse Canned Beans – If you’re using canned black beans, rinse and drain them thoroughly to remove excess sodium and improve the overall flavor of your soup.
Use a Thickener – For a thicker soup, mix a tablespoon of cornstarch or flour with a little water and stir it in during the last 10 minutes of cooking.
Alternative Methods for This Soup
Crock Pot – To make this in the crockpot, simply combine all the ingredients and cook on low for about 6 hours. Afterward, blend a portion of the soup to create a smoother consistency before mixing it back in, giving the soup the perfect balance of smooth and chunky.
Instant Pot – Sauté the veggies for about 3 minutes until translucent. Use dried beans for this method. Add the beans and vegetable broth, then cook on high for 30 minutes. Manually release the pressure. You may still need to blend a portion of the soup to achieve a smooth texture.
FAQs
Yes, using dried black beans is totally an option. Just pre-cook them before adding them to the soup. You can even make the black beans in the Instant Pot—try my Instant Pot Black Beans for a quick method!
Black Bean Soup pairs well with a variety of sides. Try serving it with buttermilk cornbread, Spanish rice, or cilantro lime rice for a complete and satisfying meal.
Storage Info
You can STORE Black Bean Soup in an airtight container in the fridge for 3-5 days. To FREEZE, let the soup cool completely before placing it in a freezer-safe container or bag. Laying the bags flat helps save storage space, and the soup will last for up to 6 months.
When ready to eat, REHEAT by defrosting in the fridge overnight. Add a little water, as the soup thickens, and warm it on the stovetop or in the microwave.
More Tasty Soup Recipes to Try
Black Bean Soup Recipe
Ingredients
- 2 tbsp olive oil
- 1 yellow onion - OR red onion, chopped
- 1 red bell pepper - chopped
- 1/2 green bell pepper - chopped
- 1 jalapeno - seeded and minced
- 5 cloves garlic - minced
- 2/3 cup chopped ham*
- 3 (14.5 oz) cans black beans
- 1 (14.5 oz) can Rotel diced tomatoes - with chiles
- 2 (14.5 oz) cans chicken broth - OR vegetable broth
- 3 tsp cumin
- 2 tsp coriander
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
- 1 tsp apple cider vinegar
- 1 tsp hot sauce
- 1 lime - juiced
- 2 bay leaves
- 1 tbsp cilantro - chopped
Garnishes
- sour cream
- cilantro
- jalapeno slices
- lime wedges
- grated cheese
Instructions
- In a large stockpot or Dutch oven set over medium-low heat, sauté the onion, bell peppers, and jalapeño in the olive oil until tender. Add the garlic and cook for 1-2 more minutes.
- Add the chopped ham (or if using a ham hock, add it now), canned black beans, tomatoes/chiles, chicken broth, cumin, coriander, chili powder, garlic powder, salt, pepper, cayenne pepper, apple cider vinegar, hot sauce, lime juice, bay leaves, and cilantro.
- Bring the mixture to a boil, then reduce heat to a simmer and cover. Cook for just over 1 hour (or more if you have time) or until the beans are tender. Remove the bay leaves (and ham hock if used). Use an immersion blender or place a few cups of soup into a blender (this will give you a thicker stock, but it's optional). Serve and garnish as desired.
Hi. I’m trying your black bean and ham recipe. I’m using your recipe to make the uncooked beans. But looking at the soup recipe, and I’m wondering if I need to use the spices in the soup recipe if I’ve already added most of the spices to instant pot cook the beans. Thanks.
Hi Barbara, you are correct, no need to add any spices into the soup if you have already added them in the instant pot for the beans. Just add any to the soup that you didn’t add into the instant pot and you should be good to go.
I would like the black bean soup recipe
Hi Sandra, the recipe is at the end of the post. You can scroll down or use the Jump to Recipe button at the top of the post.
HI Natalie I haven’t visited here in months because actually I don’t follow as many cooking weblogs as I used to or sometimes any at all. It was becoming an unhealthy compulsion for me, to the point where I actually spent more time “searching” for recipes than I did preparing dinner (not to mention eating the food, I mean that’s supposed to be the whole point, isn’t it!) So I had to go ‘cold turkey’ for a bit..and Now that it’s more manageable I’mgradually spending some (ONLY Daytime) time surfing the recipe blogs for things. Anyway I just read your post about being a professional blogger AND Mom and wife. I’mso impressed that despite how unrelentingly stressful doing this WORK for a living can be, you’ve hung in there (didn’t you originally have more than just 2 kids? like 20,.. just kidding!) and made this website an amazing success and a definitely great place to find lots of flavorful, creative recipes done with mostly ‘everyday’ ingredients. Thank you for what you do,ALL OF IT, so that we out here in the ether can derive so much benefit (not to mention sweet tooth satisfaction) from your wonderful ‘foodie output’. I certainly appreciate it, and being a ‘full time’ VEGETARIAN, I also appreciate that within the wide variety of recipes you put up here, you have a great treasure chest of vegetarian soups, sides and main dishes, some of which are so yummy and easy (or ONE OR THE OTHER) to make they are in my 2nd tier rotation for dinner dishes. (btw, that’s acatually better than it sounds; since I live alone and don’t have to ‘cook for a family’ most of my 1st tier meals are simple stuff that isn’t all that interesting, but still good: lentil and veggies soup, baked tofu and veggies, rice or quinoa and/or other grains-based casserole, grilled cheese about a hundred ways, frittatas, the occasional pasta w/ various sauces (including my new-fave, mushroom marinara- woo hoo!) Sorry to ramble on, just about to try your black bean soup (no ham or bacon, obviously) and will rate it when I do. But just to thank you first for sharing all the interesting history behind your blog, and the work itself (I never IMAGINED how complex and time consuming doing this full-time would be) and of course the lovely pics of your kiddos. Keep up the good work– and keep working on getting that work-life balance good enough.. From what I hear from a few folks I know who’re their own bosses, it’s really hard to know when to quit or have the disicipline for carving time out for OTHER THINGS. I’m glad you mentioned that you are striving to do this, even when it doesn’t seem to work out really well, at least you have the idea to do it and keep trying! Speaking of which –Gotta go now, my ‘foodie’ indulgence time is OUT for today! Happy Sunday (I’m in Cleveland, OH) and thanks for your amazing blog.
I’m so happy you enjoy the recipes that fit your needs!