Recipes » Main Dish Recipes » Soups and Stews » Black Bean and Ham Soup

Black Bean and Ham Soup

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A hearty soup packed full of fiber from black beans and brown rice and flavored with delicious cubes of tender ham.
5 from 1 vote
Prep Time 5 minutes
Cook Time 35 minutes
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. https://www.lanascooking.com/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.

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. https://www.lanascooking.com/black-bean-and-ham-soup/

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

Cubed ham for black bean and ham soup

To start, cube some ham and brown it in the bottom of a large soup pot.

Brown ham cubes for black bean and ham soup

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!

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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.  https://www.lanascooking.com/black-bean-and-ham-soup/

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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. https://www.lanascooking.com/black-bean-and-ham-soup/

Black Bean and Ham Soup

A hearty soup packed full of fiber from black beans and brown rice and flavored with delicious cubes of tender ham.
5 from 1 vote
Print It Rate It Save Text It
Course: Soups and Stews
Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 10 servings
Calories: 199kcal
Author: Lana Stuart

Ingredients

  • 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

Instructions

  • 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.

Notes

— 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.

Nutrition Information

Serving: 1 | Calories: 199kcal | Carbohydrates: 30g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 756mg | Fiber: 7g | Sugar: 5g

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.

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20 Comments

  1. 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.

    1. 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!

  2. 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!

    1. 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 :-)

  3. I never thought I’d like black bean and ham soup until I tried it a couple years ago. Love it for fall & winter :)

  4. 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!

  5. 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.

    1. 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.

  6. 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.