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the black bean soup with pico de gallo on top with a spoon in it

Black Bean and Ham Soup


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5 from 6 reviews

Description

Here is a delicious and satisfying Black Bean Ham Soup inspired by the soup my mom used to make for me. It has tons of smoky flavor from smoked ham hock and a thick and rich texture that is the perfect hearty meal for a winter day or evening.


Ingredients

Units Scale
  • 1 pound dry black beans, sorted
  • 4 teaspoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 large sweet onion, diced
  • 2 teaspoons dry Italian Seasoning
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dry chipotle chile powder, optional
  • 1/4 cup dry sherry
  • 1 read bell pepper, diced
  • 1 pound smoked ham hocks, about 2 small (or ham bone)
  • 1/2 teaspoon salt, or more to taste
  • 1/2 cup sliced scallion greens
  • 2 tablespoons red wine vinegar, or more to taste (optional)

Instructions

  1. Combine black beans and 6 cups cold water in a deep bowl and let soak overnight or 12 hours. Drain beans and rinse.
  2. Heat oil in a large heavy-bottomed soup pot over medium-high heat. Add garlic and onion and cook, stirring often until starting to soften and brown, 4 to 6 minutes. Stir in Italian seasoning, pepper, and chipotle and cook, stirring until fragrant, 30 to 60 seconds. Add sherry, and cook, stirring occasionally until almost compleltly evaporated, 1 to 3 minutes. Add the drained beans, red bell pepper, ham hock and 8 cups cold water. Increase heat to high and bring to a boil. Reduce heat to maintain a gentle simmer, about medium-low, and cook until the beans are completely tender and falling apart, 1 ½ to 2 hours.
  3. Remove ham hock. Puree one or two cups of the soup in a blender (use caution) or puree a little bit with an immersion blender. Stir in salt. Remove the ham from the bone, shred meat and discard any fat. Stir the ham and vinegar into the soup, adjust salt if desired. Ladle soup into bowls top with scallion greens. Alternatively, float 1 teaspoon vinegar on top of each serving, if desired.

Notes

Storing Instructions: Store the soup in airtight containers in the fridge for 3 to 4 days. Reheat on the stove or heat in the microwave until just warmed through, 1 to 2 minutes. Alternatively, freeze for up to 3 months. Let soup thaw in the fridge overnight, or defrost in the microwave or on the stove.

 
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American

Nutrition

  • Serving Size: 1 cups
  • Calories: 244
  • Sugar: 5 g
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 41 g
  • Fiber: 21 g
  • Protein: 20 g
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