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 Soup 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
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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- 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.
-- I use a center cut ham steak for this soup, cutting it into 1/2” dice. You could also use leftover baked ham.
-- Try adding a few handfuls of spinach or other green leafy vegetable to the pot.
-- If you don’t have leftover brown rice or don’t have time to cook it, you can easily use the frozen brown rice available in the freezer section of your grocery store.
-- Store any leftovers in the refrigerator. Note that the rice will continue to absorb moisture so you’ll need to add a little water when reheating.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 199 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 17mg Sodium: 756mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 7g Sugar: 5g Sugar Alcohols: 0g Protein: 13g
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