Black Bean Soup Recipe

5 from 1 vote

This black bean soup is full of flavor thanks to the addition of some ham! It's loaded with veggies, protein and is spiced to perfection!

Prep Time15

Cook Time1 15

Total Time1 30

Course: Main Dishes, Soup

Cuisine: American, Mexican

Servings: servings

Calories: 374kcal

Author: Andrea

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, saute the onion, bell peppers, and jalapeno 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 in now), 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 mixture to a boil, then reduce heat to a simmer and cover. Cook for just a little 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 bit of a thicker stock, but is optional). Serve and garnish as desired.

Notes

*You can use thick cut slices of ham and cube them in about 1/4" cubes or if you prefer to not have chunks of ham, use a ham hock and place it in the soup right after sauteing the vegetables. Remove it along with the bay leaves before blending or serving.

Nutrition