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Black Bean and Ham Soup
5 from 3 votes

Black Bean and Ham Soup

This Black Bean and Ham Soup is so full of flavor, and comes together quickly. This is a great way to use leftover holiday ham!

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 servings
Course: Soup
Cuisine: Mexican

Ingredients

  • 2 tablespoon vegetable oil
  • 1 onion chopped, medium
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 jalapeño seeds removed and minced (optional)
  • 3 garlic minced, cloves
  • 2 black beans 15 ounce each) cans, divided
  • 14 oz chicken broth
  • 2 cups ham cubed, cooked
  • 1/2 teaspoon cumin
  • 1/8 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper ground
  • 1 cup cheddar cheese shredded, for serving
  • 1 cup sour cream for serving
  • 1 cup salsa for serving

Instructions

    Cup of Yum
  1. Heat the oil in a large soup pot or Dutch oven. Add in the onion, bell peppers and jalepeno (if using) and saute until softened, about 5 minutes. Stir in the garlic and cook an additional minute. Add in one can of beans and the chicken broth.
  2. Put the remaining can of beans in a food processor or blender and puree until smooth. Alternately, put the beans in a bowl and mash with a potato masher until smooth.
  3. Add pureed beans to the soup. Bring to a boil, then reduce heat to low.
  4. Add in the ham, cumin, chili powder, salt and pepper. Simmer for 20 minutes. Serve with cheese, sour cream and salsa.

Notes

  • Adapted from Kitchen Concoctions