When the weather cools, there’s nothing quite like a warm, comforting bowl of soup to bring joy and coziness to your home. This Black Bean and Ham Soup is an absolute lifesaver for busy weeknights and a delicious way to transform leftover ham into a hearty, flavorful meal. It’s incredibly simple to prepare, comes together quickly, and is packed with a punch of savory, slightly spicy goodness that will have everyone asking for seconds. Best of all, it tastes even better the next day, making it perfect for meal prepping!
Looking for even more ingenious ways to utilize that delicious leftover ham? Don’t let a single bite go to waste! Beyond this incredible soup, you could whip up a batch of creamy Mac and Cheese with Ham or indulge in the rich flavors of a Cauliflower Soup with Ham and Cheese. Each recipe offers a unique and delightful twist on classic dishes, ensuring your holiday ham continues to bring joy long after the main event.
As the crisp air signals the start of soup season, your recipe collection can never be too robust, especially when it features hearty, wholesome bean soups. This Black Bean and Ham Soup offers a delightful departure from your usual comfort food repertoire. While you might be familiar with a classic Ham and Bean Soup, this version takes a distinctly different and exciting turn. It shares the comforting core of ham and beans but introduces the earthy richness of black beans, infused with vibrant spices that lend it a wonderful Mexican-inspired flair. It’s a perfect fusion of familiar comfort and exotic zest, making it a standout dish that’s both satisfying and incredibly flavorful.
Crafted in well under an hour, this soup delivers a powerful punch of flavor without requiring hours of simmering. It’s the ideal solution for a quick yet deeply satisfying weeknight dinner. To elevate your meal, serve it alongside some warm and savory Jalapeño Cheddar Biscuits, crusty bread, or even a simple side of rice. The combination of the rich, spiced soup and a comforting accompaniment will create a warming and unforgettable dining experience that will be a cherished addition to your family’s rotation.
What makes this Black Bean and Ham Soup truly special is its incredible balance of flavors and textures. The smoky, salty notes from the ham perfectly complement the creamy, earthy black beans. A medley of colorful bell peppers, onion, and a hint of jalapeño create an aromatic base that’s both sweet and subtly spicy. Cumin and chili powder introduce that signature warmth and depth, reminiscent of authentic Mexican cuisine. It’s a dish that’s both comforting and invigorating, a true testament to how simple ingredients can create something extraordinary.
Beyond its fantastic taste, this soup is also wonderfully versatile. It’s a brilliant way to repurpose holiday ham leftovers, ensuring no delicious morsel goes to waste. But don’t wait for a holiday to enjoy it; a simple ham steak from the grocery store works just as well. It’s budget-friendly, packed with plant-based protein from the black beans, and loaded with vegetables, making it a wholesome choice for any meal. Plus, it’s easily customizable, allowing you to adjust the spice level or add your favorite toppings to suit your family’s preferences. This isn’t just a soup; it’s a versatile, flavorful solution for easy, delicious home cooking.
Essential Ingredients for Black Bean and Ham Soup
Creating this flavorful Black Bean and Ham Soup starts with a selection of fresh, simple ingredients. Each component plays a vital role in building the soup’s rich flavor profile and satisfying texture. Here’s a detailed look at what you’ll need:
- Oil: A good quality oil is essential for sautéing your aromatic vegetables. I prefer using extra virgin olive oil for its distinct flavor and health benefits, but feel free to swap it for any other high-heat cooking oil you have on hand, such as avocado oil or vegetable oil.
- Aromatic Vegetables: The foundation of this soup’s flavor comes from a vibrant blend of fresh vegetables. You’ll need:
- Onion: Diced onion provides a sweet and pungent base when sautéed.
- Bell Peppers: I love using a combination of two different colored bell peppers (like red and orange) for visual appeal and a broader spectrum of sweetness. However, using all of one color works perfectly fine too. They add a fresh, crisp sweetness that balances the savory ham.
- Jalapeño: For that signature Mexican-ish kick! If you prefer a milder soup, simply remove the seeds and ribs from the jalapeño before dicing, as this is where most of the heat resides. For those who love spice, leave some or all of the seeds in.
- Garlic: Freshly minced garlic is non-negotiable for its pungent aroma and depth of flavor. It truly ties all the vegetable flavors together.
- Ham: This recipe is a fantastic way to utilize leftover holiday ham, adding a delicious smoky and savory element. Its rich flavor permeates the entire soup. If you don’t have leftovers, a readily available ham steak from the grocery store, diced into small pieces, makes an excellent substitute and works just as beautifully.
- Black Beans: The star of our bean soup! You’ll need two cans of black beans. For convenience, canned beans are perfect, simply drained and rinsed. For an even richer, homemade flavor, you could cook your own dried black beans from scratch, though this will add to the overall preparation time. The technique of blending one can of beans creates a wonderfully creamy texture without needing any cream.
- Broth: Chicken broth is my preferred choice due to its robust flavor, which enhances the overall taste of the soup. However, you can certainly use beef broth for a deeper, meatier profile or vegetable broth if you’re adapting the recipe to be vegetarian or simply prefer a lighter base.
- Spices: A thoughtful combination of spices is key to achieving that distinctive Mexican-inspired flavor:
- Cumin: Earthy and warm, cumin is a hallmark of Mexican cuisine.
- Chili Powder: Adds a balanced, mild heat and complex flavor.
- Salt and Pepper: Essential for seasoning to taste and bringing out all the other flavors.
- Optional additions: For more depth, consider adding a touch of smoked paprika (my absolute favorite for an extra smoky note), dried oregano, or a pinch of cayenne pepper for an added kick of heat.
- Creative Toppings: Don’t underestimate the power of toppings to elevate your soup from delicious to extraordinary! Get creative with your favorites. Some fantastic choices include:
- Shredded Monterey Jack cheese (or a Mexican cheese blend) for a creamy, salty finish.
- Cool sour cream or Greek yogurt to balance the spice.
- Fresh, creamy avocado slices or a dollop of guacamole.
- Bright, fresh pico de gallo or chopped fresh cilantro for a burst of freshness.
- Crunchy tortilla strips or crushed tortilla chips.
- A squeeze of fresh lime juice for an extra zing.
Crafting Your Black Bean and Ham Soup: A Step-by-Step Guide
This recipe is designed for ease and efficiency, allowing you to enjoy a flavorful homemade meal without a lengthy cooking process. Follow these simple steps to bring your delicious Black Bean and Ham Soup to life:
STEP 1: Sauté the Aromatics. Begin by heating the olive oil in a large Dutch oven or a sturdy soup pot over medium heat. Once the oil shimmers, add the diced onion, both bell peppers, and the jalapeño. Sauté these vegetables, stirring occasionally, until they become tender and slightly softened, which should take approximately 5-7 minutes. This step is crucial for building the base flavor of your soup. Once the vegetables are softened, stir in the minced garlic and cook for just an additional 30 seconds until fragrant. Be careful not to burn the garlic.
STEP 2: Brown the Ham. Next, add the diced ham to the pot with the sautéed vegetables. Cook the ham, stirring frequently, until it is thoroughly heated through and begins to brown lightly around the edges. This browning adds another layer of delicious, savory flavor to the soup. This usually takes about 2-3 minutes.
STEP 3: Incorporate Whole Beans. Stir one can of the drained and rinsed black beans directly into the soup pot. These whole beans will provide a pleasant texture contrast in the finished soup.
STEP 4: Blend for Creaminess. Take the second can of drained and rinsed black beans and combine it with the chicken broth in a blender. Puree this mixture until it is completely smooth and creamy. This clever technique naturally thickens the soup, giving it a velvety texture without the need for heavy cream. Pour the blended bean and broth mixture into the pot.
STEP 5: Season and Simmer. Add the cumin, chili powder, salt, and black pepper to the soup. Stir everything together thoroughly to ensure the spices are well distributed. Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it simmer for approximately 20 minutes, allowing all the flavors to meld and deepen. This simmering time is crucial for the soup to fully develop its rich taste.
STEP 6: Serve and Garnish. Once the soup has simmered and is hot and fragrant, ladle it into individual bowls. Now comes the fun part: top generously with your favorite additions! Shredded Monterey Jack cheese, a dollop of sour cream or Greek yogurt, fresh avocado slices, a spoonful of vibrant pico de gallo, or a sprinkle of fresh cilantro all make fantastic garnishes that add extra layers of flavor and texture. Enjoy your comforting, homemade Black Bean and Ham Soup!
Expert Tips for the Best Black Bean and Ham Soup
Making a truly exceptional soup often comes down to a few simple adjustments and clever tricks. Here are some insights to help you get the most out of your Black Bean and Ham Soup:
- Make it Vegetarian or Vegan: This soup is wonderfully adaptable! To make it vegetarian, simply omit the ham entirely and swap chicken broth for a high-quality vegetable broth. For a fully vegan version, ensure you also use a dairy-free sour cream alternative for topping and skip any cheese. The rich flavors from the black beans and spices ensure it remains incredibly delicious and satisfying, even without the meat. You might consider adding smoked paprika for a hint of smoky flavor if omitting ham.
- Leftovers are a Delight: Don’t just tolerate leftovers—embrace them! This soup, like many bean-based dishes, tastes even better the next day as the flavors have more time to meld and deepen. Store any cooled leftover soup in an airtight container in the refrigerator for up to 3-4 days. When ready to enjoy, simply reheat gently on the stovetop over medium-low heat, stirring occasionally, or warm individual portions in the microwave. You may need to add a splash of extra broth or water if it has thickened too much overnight.
- Boost the Veggies: This soup is already packed with wholesome vegetables, but you can always add more to enhance its nutritional value and bulk it up even further. Consider dicing and adding carrots, celery, zucchini, or even corn during the sautéing stage or simmering phase. A can of diced tomatoes (undrained) also makes a fantastic addition, adding extra tang and depth. This is a great way to use up any vegetables you have on hand that are nearing their prime.
- Customize the Consistency: I love to puree part of the black beans with the broth to give this soup a thick, creamy, and wonderfully hearty texture. However, if you prefer a thinner consistency, you can simply skip the blending step and add both cans of whole, rinsed black beans directly to the pot. Alternatively, if you want some creaminess but also chunks of beans, use an immersion blender and pulse just a few times in the pot until you reach your desired texture, being careful not to blend everything completely smooth. This gives you control over how rustic or smooth your soup turns out.
- Enhance the Heat: If you’re a fan of spicy food, there are several ways to kick up the heat. Leave some or all of the seeds and ribs in the jalapeño, or even add an extra one. For a bolder fire, a pinch of cayenne pepper, a dash of your favorite hot sauce, or a few slices of serrano pepper can be stirred in during simmering or used as a garnish.
- Serving Suggestions Beyond Toppings: While the toppings are fantastic, consider what you’ll serve alongside the soup. Warm cornbread, a crusty baguette for dipping, fluffy rice, or a crisp green salad would all complement this hearty soup beautifully, turning it into a complete and satisfying meal.
- Make Ahead Option: You can prepare the base of this soup (sautéed vegetables, ham, and spices) a day in advance. Store it in the refrigerator, and then add the beans and broth and simmer when you’re ready to serve. This makes weeknight cooking even faster!
More Heartwarming Soup Recipes to Enjoy
If you loved this Black Bean and Ham Soup, you’re in for a treat! Soup is truly the ultimate comfort food, versatile enough for any season and any occasion. Explore these other fantastic soup recipes that are sure to become family favorites:
- Homemade Bean and Bacon Soup: A classic, smoky, and incredibly satisfying soup that evokes childhood memories.
- Hearty Hamburger Soup: A robust, vegetable-packed soup perfect for a filling and easy family dinner.
- Bright and Zesty Lemon Chicken Orzo Soup: A lighter, yet still comforting option with tender chicken, pasta, and a refreshing lemon kick.
- Slow Cooker Chicken Enchilada Soup: A vibrant, cheesy, and convenient soup that’s perfect for a fuss-free meal.
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Black Bean and Ham Soup
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 1 jalapeno diced
- 2-3 garlic cloves minced
- 10 oz cooked diced ham
- 2 (15 oz each) cans black beans drained and rinsed, divided
- 2 cups chicken broth
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Desired toppings – shredded Monterey Jack cheese, cilantro, pico de Gallo, avocado, sour cream, etc.
Instructions
- Heat the oil in a large soup pot or Dutch oven.1 tablespoon extra virgin olive oil
- Once hot, add the onion, bell peppers, and jalapeño. Cook, stirring, until softened, about 5 minutes. Stir in the garlic and cook for an additional 30 seconds.1 medium onion, 1 red bell pepper, 1 orange bell pepper, 1 jalapeno, 2-3 garlic cloves
- Add the ham and cook, stirring so that the vegetables don’t burn, until the ham is heated through and starting to brown, another 2 minutes.10 oz cooked
- Stir in once can of the beans.2 (15 oz each) cans black beans
- Place the remaining can of beans along with the chicken broth in a blender and puree until smooth. Add to the soup pot.2 cups chicken broth
- Season the soup with the cumin, chili powder, salt, and pepper.1/2 teaspoon cumin, 1/2 teaspoon chili powder, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper
- Bring the soup to a boil, then reduce to a simmer. Simmer for 20 minutes.
- Serve topped with your desired toppings.Desired toppings – shredded Monterey Jack cheese, cilantro, pico de Gallo, avocado, sour cream, etc.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include toppings.