Black Bean Soup Recipe
Hearty and flavorful, this Black Bean Soup with ham is a comforting, delicious bowl of protein-packed goodness, perfectly spiced to warm your soul.
Servings: 6 servings
Calories: 115kcal
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.
Notes
*You can use thick-cut slices of ham and cube them into 1/4" cubes, or if you prefer not to have chunks of ham, use a ham hock and place it in the soup right after sautéing the vegetables. Remove it along with the bay leaves before blending or serving.
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.
Nutrition
Serving: 6serving | Calories: 115kcal | Carbohydrates: 8g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 413mg | Potassium: 308mg | Fiber: 2g | Sugar: 4g | Vitamin A: 853IU | Vitamin C: 46mg | Calcium: 46mg | Iron: 2mg
