Smoky Ham and Black Bean Soup
User Reviews
4.1
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Prep Time
30 mins
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Cook Time
2 hrs
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Total Time
14 hrs 30 mins
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Servings
6
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Calories
296 kcal
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Course
Main Course, Soup
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Cuisine
American
Smoky Ham and Black Bean Soup
Description
The core of this recipe is dried black beans soaked overnight, then cooked slowly with a ham bone and diced ham, delivering depth and smokiness to the broth. Aromatics including celery, bell pepper, onion, and carrot are sautéed to tenderness and melded into the soup, while spices like cumin and onion powder contribute to the layered flavor profile. Hatch chiles, optional but recommended, introduce a distinctive smoky element.
The resulting soup has a thick, stew-like consistency from the softened beans and vegetables. The tender ham evenly infuses savory richness, making each spoonful hearty and satisfying. Fresh jalapeño and garlic sautéed separately add heat and fragrance before being incorporated.
It is best served hot with an assortment of garnishes such as fresh cilantro, crumbled queso fresco, sour cream, diced green onions, and lime wedges to adjust brightness and creaminess to taste. These add fresh contrast and texture to the rich base.
Personal serving bowls of garnishes allow each diner to customize their soup’s finish. This presentation style suits family or casual meals. Using leftover ham bones maximizes flavor while stretching ingredients economically.
Ingredients
- 1 oz. package black beans dried
- 10 cups water divided
- 3 tablespoons olive oil divided
- 1 cup celery diced
- 1 bell pepper I used a yellow pepper, seeded and diced
- 1 onion peeled and diced
- 1 carrot peeled and diced
- 2 bay leaf
- 1 cup hatch chiles diced, optional, fire roasted
- 1 ham bone leftover
- 1 ½ cups ham diced
- 1 ounce can diced tomatoes with juice
- 1 jalapeño diced (seeds & membranes make it hotter - so if you like it spicier, leave them in)
- 3 garlic minced, cloves
- 1 tablespoon cumin ground
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Garnish options
- cilantro
- lime wedges
- queso fresco crumbled
- sour cream
- green onions diced
Instructions
- In a pot, add the dried beans. Sift through them with your fingers to remove any debris or stones. Add three cups water to cover beans. Soak the beans overnight.
- The next day, drain the beans and set aside.
- In a heavy dutch oven, add two tablespoons of olive oil and sauté the celery, bell pepper, onion and carrot for five minutes or until the vegetables are tender.
- To the vegetables, add the beans, bay leaves, hatch chiles and ham bone and 7 cups water.
- Bring to a boil, reduce heat to medium low, cover and simmer for 1 1/2 hours, stirring occasionally until beans are tender.
- Meanwhile, in a small sauté pan, heat 1 tablespoon olive oil. Add jalapeño and garlic and sauté for one -two minutes, until tender and fragrant.
- Add cumin and onion powder to garlic mixture about a minute, until cumin smells toasty. Remove from heat.
- Using tongs, remove ham bone from the soup. Remove any loose meat from the bone to go back into the soup. Discard the bone.
- Add diced ham, garlic mixture, tomatoes, salt and pepper.
- Stir to combine, simmer, covered for 20 minutes on medium-low heat. Taste for seasonings and adjust as needed. Serve with your choice of toppings.
Notes
- Offer condiment bowls of cilantro, queso fresco, sour cream, lime wedges, and green onions for personalized garnish options.
- Soaking black beans overnight helps remove impurities and reduces cooking time.
- Removing the ham bone after simmering and reclaiming meat pieces enhances the soup's texture and reduces toughness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 8g | 3% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 806mg | 34% |
| Potassium | 249mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 2670IU | 53% |
| Vitamin C | 67mg | 74% |
| Calcium | 42mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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