Black Bean Soup with Ham
Inside: One black bean soup recipe–two methods for making it: traditional stovetop method (Dutch oven) or a super-quick Instant Pot black bean soup with dried beans and no-soaking required. Plus the secret ingredient that takes it next level.
If you’ve got a leftover ham bone and a bag of dried beans, you’re already halfway to one of the most satisfying meals you can make. This black bean soup with ham is rich, smoky, and deeply flavorful with a few star ingredients that make it sing. You’ll love this hearty black bean soup recipe because it makes a big pot, is very economical, and you can eat off it for days.
I volunteer at our local soup kitchen, and most days we break down multiple hams to serve. There’s always leftover ham bones, so I usually take one home to make soups, like this one.
This recipe actually started as a classic Dutch oven, stovetop method — and that version is still here because it delivers incredible flavor. But after making it for years on the stove the old-fashioned way, I started using the Instant Pot, to cut the cooking time dramatically without sacrificing flavor.
There are a few differences because of the cooking methods. Soup simmered on the stovetop will naturally evaporate some of its liquid, making a thicker.
The pressure-cooker method seals in the liquid, preventing evaporation, so the soup appears thinner. The trick for thickening it is to puree a bit of the beans and add them back to the pot to give it a creamier, thicker mouthfeel.
So now you get the best of both worlds: traditional technique or a faster instant pot black bean soup option, depending on your schedule. And be sure to check out my other ham and bean soup recipes like Navy Bean Soup with Ham, or Great Northern Bean Soup with Ham Hocks and the ever-popular Ham Bone Split Pea Soup.
Why this black bean soup recipe works:
- Two reliable cooking methods–The original stovetop Dutch oven method for classic, slow-developed flavor and heavenly aromas throughout the house, or the Instant Pot, which eliminates the need for soaking the beans and delivers creamy, tender results. Both approaches are tested and dependable — choose what fits your schedule.
- Ham bones build incredible flavor and texture. A leftover ham bone does more than add meaty flavor — it releases collagen as it cooks, which gives the broth a naturally silky, velvety mouthfeel you can’t get from store-bought stock.
- Budget-friendly and low-waste. Making a black bean soup with dried black beans is one of the most economical ways to stretch your food budget, and using a leftover ham bone means nothing goes to waste.
- Layered flavor from simple ingredients. Everyday vegetables like onion, garlic, and peppers create the aromatic base, while dried cumin and canned green chiles add subtle heat, depth, and a mild Southwestern kick.
Ingredients:
- Dried Black Beans–This soup’s foundation. Black beans are creamy and tender when cooked properly.
- Olive Oil–for sauteing the vegetables to develop their sweetness.
- Celery–part of a standard mirepoix, it adds a layer of flavor
- Sweet Bell Pepper–you can use yellow, red or orange; for a more vegetal flavor, use green peppers.
- Onion–though sharp when raw, they soften into a sweet, tender flavor that bolsters the soup.
- Carrot–for sweetness and color.
- Bay Leaves–oddly, these menthol-like leaves don’t add a minty quality, but enhance the broth.
- Green Chiles–I like to use the famous green chiles from Hatch, New Mexico (you can usually find them near the taco ingredients), but if you have a source for fresh roasted chiles, that’s the best.
- Leftover Ham Bone–I usually find myself with a ham bone after holidays (Christmas, Easter or after hosting a crowd), and even if there’s not an opportunity to use it up immediately, you can freeze them if well wrapped, for 2-3 months.
- Diced Canned Tomatoes–optional; use regular or fire-roasted diced tomatoes.
- Jalapeno–or Crushed Red Pepper Flakes
- Garlic–for another layer of flavor.
- Cumin–adds a smoky dimension that builds on the ham and chiles.
- Water–straight from the tap, for the broth.
- Optional Garnishes–I’ve got a list of garnishes in the recipe card that elevate this dish, but the one you absolutely need is lime juice; the acidity really boosts the flavors.
Step-by-step instructions:
I’m documenting the steps for making the black bean soup with ham in a Dutch oven here. See the video in the recipe card for the steps I used to make Instant Pot Black Bean Soup.
- Sort through the beans and discard any damaged ones or any small rocks or pebbles that may be lurking. Cover the beans with 3 cups of water and let them sit overnight to rehydrate. (You can also use the quick-soak method; instructions in the “Notes” section of the recipe card.
Cut any large pieces of ham from the bone to use in the soup.
2. Heat the pot over medium heat and add the olive oil, followed by the onions, carrots, celery and bell peppers. Sauté until the vegetables are tender and the onions and celery have a slightly translucent appearance, about 5 minutes.
3. Add the ham bone, green chiles, bay leaves and water. Bring the pot to a boil and reduce the heat to a simmer. Cook for 1½ to 2 hours.
While the beans simmer, bloom the aromatics by heating a small skillet over medium-high heat. Add the olive oil, and when it’s hot, stir in the jalapeños and garlic, cook until softened, then add the cumin and cook until it has a warm, toasty aroma, about 1-2 minutes.
5. Once the black beans are tender, remove the ham bone and set it aside to cool for a few minutes, then remove any more meat that is still clinging to the bone to add back to the soup.
6. Add any reserved chunks of ham to the black bean soup.
7. Stir in the canned tomatoes (if using) and the garlic and cumin mixture.
8. Simmer for 20 minutes longer to give the flavors an opportunity to marry.
9. Serve the black bean soup with your favorite garnishes. We like it with a squeeze of fresh lime (the acidity brightens the flavors), cilantro, avocado, queso fresco or Oaxaca cheese or sour cream.
Pro-Tips:
- I don’t recommend salting the soup until you know it needs salt. The ham bone usually has enough sodium to flavor the black beans.
- Sometimes dried beans sit on the shelf (at the store or in your pantry) for longer than recommended and they can take more time to cook. After the beans have simmered, be sure to test one by tasting it. If it’s not tender and creamy, cook them longer.
- If your soup is too thick, you can add ½- 1 cup of water at a time to thin it out.
Swaps and Variations:
- The diced tomatoes are optional; they add a bit of acidity, color and flavor to the soup, but for a more classic black bean soup, omit them.
- If you don’t have jalapeños, you could substitute serranos, though they are a bit hotter. You can also substitute crushed red pepper flakes. If you’re sensitive to heat, omit it.
- If you don’t have a leftover ham bone, use a ham hock and augment with diced ham or ham steak (not from the deli).
- Soup not thick enough? Add a cornstarch slurry: 1 tablespoon cornstarch mixed with 1 ½ tablespoons water. Add it to the black bean soup and bring to a boil, stirring constantly for one minute. The soup will thicken.
FAQs
Cumin and chili powder will bring out a smoky richness that pairs well with the ham and beans.
Under-soaking or cooking the beans is the biggest blunder; the legumes must be tender to be palatable. Using too much liquid when cooking the beans can lead to a watery soup. Not checking for seasonings is a big mistake. If it needs more smoky flavor, add a bit more cumin. Not enough salt, add a half teaspoon and taste again. Black pepper is a great finishing touch.
Storage:
- Store leftovers in an airtight container or in a Dutch oven with a lid in the refrigerator for up to 5 days.
Reheating:
- Reheat over medium-high heat on the stovetop or in the microwave in 30-45 second bursts, stirring between each.
Freezing:
- This soup freezes well for up to 3 months in a freezer-safe container.
- Thaw before reheating.
Though this ham bone and bean soup is awesome on its own, it’s even better with a few fresh toppings sprinkled on just before eating.
Garnishes for black bean soup:
- Fresh Lime Juice–this is the only one I consider mandatory. Adding a squeeze of fresh lime juice brings out the other flavors in the soup, preventing it from becoming one-note.
- Cheese–We like crumbled queso fresco or grated Oaxaca cheese, but you could also use Monterey Jack or Cheddar. Grate it yourself for the best flavors.
- Cilantro–either chopped or a sprinkle of cilantro leaves give the soup a fresh finish.
- Green Onions–are an eye-popping contrast with a nice bite.
- Avocado–sliced or diced to add a buttery, creamy component.
- Sour cream or Mexican crema–for a touch of indulgence.
More easy bean soups you might like:
Black Bean Soup with Ham
INGREDIENTS:
- 16 ounces dried black beans
- 10 cups water divided
- 3 tablespoons olive oil divided
- 1 cup celery diced
- 1 sweet bell pepper
- 1 medium onion peeled and diced
- 1 carrot peeled and diced
- 2 bay leaves
- ½ cup green chiles I used Hatch green chiles
- 1 leftover ham bone Cut away any extra meat and dice or shred it to add to the soup
- 1 15-ounce can diced tomatoes with juice, optional
- 1 jalapeno seeded and diced or ¼-½ tsp. red pepper flakes
- 3 garlic cloves minced
- 1 tablespoon ground cumin
Optional Garnishes:
- cilantro
- lime wedges
- queso fresco crumbled
- Oaxaca cheese shredded
- sour cream
- green onions diced
- 1 avocado sliced or diced
DIRECTIONS:
- Add 16 ounces dried black beans to a large Dutch oven or soup pot. Sift through them with your fingers to remove any debris or stones. Add three cups of water to cover the beans. Soak the beans overnight, or use the quick soak method, see notes.
- The next day, drain the beans and set aside.
- In a heavy dutch oven, add two tablespoons of olive oil and sauté 1 cup celery, 1 sweet bell pepper, 1 medium onion and1 carrot for five minutes or until the vegetables are tender.
- To the vegetables, add the beans, 2 bay leaves, ½ cup green chiles and 1 leftover ham bone and 7 cups water.
- Bring to a boil, reduce heat to medium low, cover and simmer for 1½ hours, stirring occasionally until beans are tender.
- Meanwhile, in a small sauté pan, heat 1 tablespoon olive oil. Add 1 jalapeno and 3 garlic cloves and sauté for 1 to 2 minutes, until tender and fragrant.
- Add 1 tablespoon ground cumin to the garlic mixture for about a minute, until the cumin smells toasty. Remove from heat.
- Using tongs, remove the ham bone from the soup. Remove any loose meat still clinging to the bone. Discard the bone. Add the reserved ham and the loose meat from the bone back into the soup.
- Add the garlic mixture, and 1 15-ounce can diced tomatoes.
- Stir to combine, simmer, covered for 20 minutes on medium-low heat.
Optional Garnishes:
- Taste for seasonings and adjust to your tastes, with salt, pepper or more spice. Serve with your choice of toppings such as lime wedges, cilantro, queso fresco, Oaxaca cheese, green onions, sour cream, or 1 avocado.
FOR INSTANT POT BLACK BEAN SOUP:
- Heat the Instant Pot on the sauté function, then drizzle in the olive oil. Add the onion, celery and carrot and saute for 2-3 minutes until the vegetables soften.
- Add the garlic, cumin, oregano, and crushed red pepper flakes, stir well until very fragrant, about one minute. Add the green chiles, black beans, water, bay leaf and ham bone or hocks.
- Seal the pressure cooker and cook on high pressure for 30 minutes. Let the pressure reduce naturally.
- Remove the ham bone/hock and transfer to a rimmed sheet pan to cool.
- Meanwhile, blend 2 cups of the black beans and liquid in a blender until smooth. Transfer it back to the pot. When the ham is cool enough to handle, remove any meat and shred it. Add it back to the soup.
- Serve with desired garnishes.
RECIPE VIDEO:
NOTES:
NUTRITION:
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Excellent!
If I can’t find fire roasted hatch chiles, will regular (old el paso) green chiles be comparable or will I lose the smoky flavour? Any substitute suggestions?
You can substitute canned green chiles (old el paso is ok).
Could you use beans from a can? If so when would you put them in the soup?
You could use beans from a can but if you’ve got a ham bone, you’re going to want to simmer it with the vegetables for about an hour before adding the canned beans. I would use 3-4 15-ounce cans of beans, liquid included and add the beans to the simmered ham and veg and simmer for an additional 15-20 minutes.
With crock pots, I have stopped soaking my beans. I put liquid in the crockpot, sort and rinse uncooked beans, and put in the crockpot; as they cook, add the other ingredients. Saves a lot of time.
With the weather, black bean soup sounds awesome!
I just finished making your soup! It’s great. Thanks for the recipe! This soup is DELICIOUS!!! It has a smoky flavor that my entire family enjoys
Such a great way to use up leftover ham! So many delicious flavors in this soup! Perfect for the negative wind chill we have going on here! 🙂
Love the veggies, Black Bean and Ham option to this yummy Soup. This soup is so perfect for the season and best for a healthy and delicious dinner.
This looks incredible and so warming! We are set for a cold snap and I’m a 35 weeks pregnant and craving healthy comfort food right now, so it’s the perfect soup recipe to keep me going!
congratulations on your pregnancy — and yes, the baby wants SOUP!
This soup looks fabulous! AAAND I see several other soups of yours I want to also try. Love the garnish options as well. Thanks for the video to demonstrate just how easy it is to make. Perfect for the colder weather.
I used my leftover black bean soup today and my husband and I really, really liked the addition of the ham. My soup was a bit on the soupy side so in addition to the ham I topped it with diced oven roasted potatoes, onion, red bell pepper, and baked tortilla strips. After filling our soup bowls there was a little leftover, however it did not go to waste. We both went back and finished that off. Thanks again for the inspiration.
Hi Joan! I’m so glad you enjoyed the soup and love your ingenuity! The potato and tortilla sound like a hearty addition!
I have some leftover black bean soup, ham, and various small amounts of veggies. Your soup has inspired me to put them all together. Thanks ever so much for your posting.
Looks like you have an additional white colored topping other than the sour cream. Looks like mashed potatoes or maybe cauliflower. What is it?
That’s the Queso Fresco! — It’s a mild, fresh, crumbled cheese usually found near the standard cheddars and monterey jack. It’s usually packed in a round plastic wrap and you just break off what you need and crumble it over your dish! You could use other cheeses here as well.
Made this! So good on a chilly day!