Black Bean and Ham Soup is a hearty recipe full of black beans and brown rice, and flavored with delicious cubes of tender ham.
I have to admit that fall and winter just aren’t my favorite seasons. So many people really love fall, but for me, it just means that winter is right around the corner. And I despise winter.
I get cold around the end of November and don’t warm up again until sometime in March. Just miserable. The only thing that makes it more bearable is the multitude of different soups and stews that are perfect for cooler weather.
Like this delicious Black Bean and Ham Soup I’m sharing with you here.
It all comes together in just a few minutes, then only a short time to simmer before you’re ready to serve. Cornbread goes especially well with this soup. Just sayin’.
Recipe Snapshot: Black Bean and Ham Soup
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 10
Cuisine: American
Cooking Method: Stovetop
Primary Ingredients: Ham, black beans, diced tomatoes, brown rice
Skill Level: Easy
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WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Good and hearty comfort soup! Love that it cooks up quickly.”
— icakops
What You’ll Like About This Recipe
- It makes smart use of leftover ham, which is always a win after the holidays.
- Black beans and brown rice create a hearty, satisfying soup that actually feels like a full meal.
- The flavor gets better as it sits, making for great leftovers.
- It is simple, budget-friendly, and forgiving with no fussy techniques involved.
Ingredient Notes
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- Black Beans – I typically choose Bush’s canned black beans. Be sure to drain and rinse the beans to prevent the soup’s broth from being murky.
- Ham – This is a great place to use leftover baked ham, but a good-quality ham steak works here, too. Dice it into small, even pieces so you get a bit of ham in every spoonful. Or save time and purchase a package of ready-to-use diced ham.
- Brown Rice – Brown rice adds chewiness with a slightly nutty flavor. If you happen to have leftover rice, this is a great way to use it. If not, just cook it separately while the soup simmers and then stir it in.
- Fennel Seeds – They add a subtle, slightly sweet, anise-like flavor that makes this soup a little different. I would encourage you not to leave them out. It just wouldn’t be the same soup without them.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
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Recipe Variations
- Swap the brown rice for white rice or barley if that is what you have on hand.
- Add a pinch of smoked paprika or cumin if you want a slightly deeper, smoky note.
- Stir in a handful of chopped kale or spinach during the last few minutes of cooking.
- For a spicier soup, add a dash of hot sauce or a pinch of red pepper flakes.
How to Make Black Bean and Ham Soup
This recipe literally could not be easier. The prep consists of dicing ham into 1/2-inch pieces and browning it in a large pot or skillet. To make this even easier, purchase a package of cubed ham and skip straight to the browning.
Then you’ll literally just dump everything else into the pot. Bring it to a boil, reduce the heat to a simmer, and cook for 30 minutes. That’s all there is to it. Delicious, hot, homemade soup in a flash!
- Add the olive oil to a large soup pot placed over medium-high heat. Cook the cubed ham until it just begins to brown.
- Add the remaining ingredients and bring the mixture to a boil.
- Reduce the heat to a steady simmer and cook for 30 minutes.
- Serve with a sprinkle of finely diced red onion or shallots.
Serving Suggestions
This soup is filling on its own, but it really shines as part of a simple Southern-style meal.
Try it with a wedge of homemade cornbread and a crisp green salad. Cornbread pairs beautifully with beans and ham, and something fresh on the side keeps the meal balanced. Or simply pair with grilled cheese sandwiches.
Make it Ahead
This soup is even better the next day. You can make it up to two days in advance and refrigerate it once cooled. The flavors deepen as it rests.
How to Store and Reheat
Cool and refrigerate leftover soup in an airtight container for up to 4 days. The rice keeps absorbing liquid as it sits, so add a splash of broth or water when you reheat. Reheat gently on the stovetop over medium-low heat, or warm individual portions in the microwave, stirring halfway through.
To freeze, let the soup cool completely and store it in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Questions and Answers: Black Bean and Ham Soup
- Can I freeze black bean and ham soup?
Yes, this soup freezes well. Store frozen in airtight containers for up to three months. - Can I use dried black beans instead of canned?
You can, but they’ll need to be fully cooked before adding them to the soup. Using canned beans keeps this recipe quick and easy. - What can I use in the soup if I don’t have ham?
Smoked sausage can be substituted. The flavor will change, but the sausage still works well with black beans.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Black Bean and Ham Soup
Ingredients
- 1 tablespoon olive oil
- 2 cups cubed ham cut in about 1/2” dice
- 5 cups water
- 15 ounces canned black beans (1 can) drained and rinsed
- 6 cloves garlic minced
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon fennel seeds
- 1 bay leaf
- 1 cup chopped fresh parsley
- 29 ounces canned diced tomatoes with their juice (2 cans)
- 2 cups cooked brown rice
- 1 chicken bouillon cube crushed (recommended: Maggi brand)
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon Accent optional
- Diced red onion for serving
Instructions
- Add the olive oil to a large soup pot over medium-high heat. Cook the ham until it just begins to brown.1 tablespoon olive oil, 2 cups cubed ham
- Add all remaining ingredients. Bring to a boil.5 cups water, 15 ounces canned black beans, 6 cloves garlic, ¼ teaspoon crushed red pepper flakes, ½ teaspoon fennel seeds, 1 bay leaf, 1 cup chopped fresh parsley, 29 ounces canned diced tomatoes with their juice, 2 cups cooked brown rice, 1 chicken bouillon cube, ¾ teaspoon salt, ½ teaspoon ground black pepper, ¼ teaspoon Accent
- Reduce the heat to maintain a steady simmer and cook for 30 minutes.
- Serve with a sprinkling of red onion or shallots.Diced red onion
Notes
- Use leftover baked ham or a center cut ham steak, cut into ½-inch dice. Purchased cubed ham lets you skip straight to browning.
- Drain and rinse the canned black beans to keep the broth from turning murky. If you’d rather use dried beans, cook them fully before adding them to the soup.
- Don’t leave out the fennel seeds. They give the soup a really distinctive flavor.
- Use leftover cooked brown rice, frozen brown rice from the freezer section, or cook rice separately while the soup simmers.
- Swap the brown rice for white rice or barley; use smoked sausage in place of the ham.
- Stir in a few handfuls of spinach or chopped kale during the last few minutes of cooking.
- For more flavor, add a pinch of smoked paprika or cumin, or a dash of hot sauce.
- Refrigerate leftovers in an airtight container for up to 4 days. The rice continues to absorb moisture, so add a little water or broth when reheating. Freeze for up to 3 months.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
The recipe looks delicious and I am going to save it to try out someday.
I agree with both you and Pat, a fellow Texan who commented up above. I love Fall, but it’s a bittersweet love. I live on a major bird migratory route and am thrilled to hear the geese and cranes flying overhead at the start of spring, headed back north, it means winter is finally leaving, but it makes me feel melancholy to hear them in the Fall, knowing that winter is right around the corner. I don’t know which one I hate most, the snow or the sky high heating bills. I believe I’d pay even more to do without snow.
I like that Fall means the end of the often savage Texas heat and the start of football season, but the Cowboys have been ruining even THAT for me for the last several decades.
I know what you mean. We have migratory geese in our area and when I hear them flying overhead and honking to each other, I know Fall is almost here. Cold on the way!
Great recipe – it’s on the menu for next week with Lacy Cornbread.
Thanks, Lana,
Sheila
Hope you enjoy it!
I have to say I laughed at your comments about cold weather, thinking to myself, another Southern woman like myself. I grew up in North central Texas and have spent most of my life there. My husband and I attempted in the early years of our marriage a move to Colorado, a beautiful state which I adore in the Summer and early Fall. When the snows started, all our Colorado family was excited but we found we were decidedly not and rushed back home to Texas. Unlike you, I do love Fall and Spring. We consider it to be the best 4-6 weeks of the year with the more moderate temps which are gone before you can blink. I really do look forward to your bean soup recipe. Thank you!
I just can’t do the cold weather! It gets in my bones and makes me miserable. Thank goodness for soups like this to make it bearable :-)
I love the black bean soup recipe. Thanks so much.
I never thought I’d like black bean and ham soup until I tried it a couple years ago. Love it for fall & winter :)
It looks comforting and delicious.
I love Autumn and I love winter and part of the reason are the foods! I love soup and this black bean soup is so up my alley! Fantastic!
The temperature is starting to dip here too and my thoughts are turning to comforting one-pot meals. I have a ham bone simmering on the stove and have been trying to decide what kind of soup to make. Love the brown rice and black beans that you used. So healthy and hearty.
Thanks, Cathy. We really enjoy this soup. The fennel seeds add a little something different, too. Don’t be tempted to leave them out – it just wouldn’t be the same soup without them.
Looks just like a bowl of comfort.
Miss P
Thanks so much for linking to one of my recipes. I’m so glad it’s soup season again!
You’re welcome, Lydia. I’m happy to see “soup season” again, too.
This is definitely comfort food. Looks wonderful, just like all of your recipes.
Good and hearty comfort soup! Love that it cooks up quickly.
Thanks! It’s so easy you can make it for a quick dinner on a week night.
Thanks so much, Vi! It’s a really delicious soup and is made from staples that most people have in their pantries. All you need is some leftover ham and rice and you’re all set.
looks good lana
similar to what my mom made