Black Bean and Ham Soup
Black Bean and Ham Soup is a hearty recipe packed full of fiber from black beans and brown rice and flavored with delicious cubes of tender ham.
I have to admit that Fall is not my favorite time of year. It always seems that I’m in the minority on that, but for me Fall 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 today. This soup is so full of nutrition! The beans and brown rice add lots of fiber and the ham gives it that great deep flavor that only ham can impart.
It all comes together in just a few minutes and then needs only a short time to simmer before you’re ready to serve. Cornbread goes especially well with this soup. Just sayin’.
How to Make Black Bean and Ham Soup
To start, cube some ham and brown it in the bottom of a large soup pot.
Then you’ll literally just dump in everything else. 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!
🧾 More Recipes You’ll Like
- Classic Tuscan Minestrone
- Italian Sausage, White Bean, and Spinach Soup
- English Onion Soup
- Spanish Chicken and Rice Soup
- Asian Inspired Turkey Noodle Bowl
- Shrimp and Corn Chowder
- Lemon, Honey, and Ginger Soother
HAVE YOU TRIED THIS RECIPE?
I’d LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!
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Black Bean and Ham Soup
- 1 tablespoon olive oil
- 2 cups cubed ham cut in about 1/2” dice
- 5 cups water
- 15 ounces canned black beans 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
- Add the olive oil to a large soup pot over medium high heat. Cook the cubed ham until it just begins to brown. Add the remaining ingredients. Bring to a boil. Reduce the heat to maintain a steady simmer and cook for 30 minutes.
- Serve with a sprinkling of finely diced red onion or shallots.
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 health care 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.
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.
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