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. Really. That's all there is to it. Delicious, hot, homemade soup in a flash!
More comforting Recipes on Never Enough Thyme:
- Classic Tuscan Minestrone
- Italian Sausage, White Bean, and Spinach Soup
- English Onion Soup
- Asian Inspired Turkey Noodle Bowl
- Shrimp and Corn Chowder
- Corn-Bacon Chowder
- Lemon, Honey, and Ginger Soother
Black Bean Soup Recipes from Other Bloggers:
- Black Bean Soup from The Novice Chef
- Spicy Black Bean Soup from Gimme Some Oven
- Jamaican Black Bean Soup with Cilantro Cream from Well Fed
- Black Bean Soup from Simply Recipes
- Black Bean Soup from Gina's Skinny Recipes
- Korean Style Black Bean Soup from Soup Chick
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Black Bean and Ham Soup
- 1 tblsp. olive oil
- 2 cups cubed ham cut in about 1/2” dice
- 5 cups water
- 2 can black beans drained and rinsed
- 6 cloves garlic minced
- 1/4 tsp. crushed red pepper flakes
- 1/2 tsp. fennel seeds
- 1 bay leaf
- 1 cup chopped fresh parsley
- 2 14.5 oz. cans diced tomatoes with their juice
- 2 cups cooked brown rice
- 1 chicken bouillon cube crushed (recommended: Maggi brand)
- 3/4 tsp. salt
- 1/2 tsp. ground black pepper
- 1/4 tsp. 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.
Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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