Black Bean Soup

Black Bean Soup with Ham

With the help of canned beans, this Black Bean and Ham Soup comes together quickly and makes a tasty meal. 
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings 4 servings
Calories 333kcal
Author Tempie


  • 1 tbsp ghee or olive oil
  • 1 medium white onion , finely chopped
  • 2 Anaheim peppers , finely chopped
  • 1 large carrot , finely chopped
  • 2 stalks of celery , finely chopped
  • 1/8 fine sea salt , plus more to taste
  • 3 garlic cloves , minced
  • 2 tsp smoked paprika
  • 1-1/2 tsp ground cumin
  • 1 (8 oz) ham steak or 1-1/2 cups of cubed ham
  • 2 (14.5 oz) cans of black beans rinsed and drained (or 3 cups cooked beans)
  • 3 cups low sodium chicken stock or water
  • 2 tbsp chopped fresh cilantro
  • juice of 1/2 a large lime (optional)
  • Garnishes:
  • sour cream
  • scallions
  • tortilla strips
  • diced avocado


  • Heat oil in 4-qt. soup pot or dutch oven over medium-high heat. Add the onion, carrot, celery and 1/8 tsp of fine sea salt, and let cook, stirring occasionally, until veggies have softened and are lightly browned, about 10-12 minutes. Reduce the heat to medium-low, add the garlic, smoked paprika and cumin and let cook, stirring constantly, for another minute.
  • Stir in the chicken stock, beans and ham, bring to a simmer and let cook, stirring occasionally, for about twenty minutes. Check seasonings, adjust if necessary, then serve topped with your choice of toppings.


Estimated Nutrition Facts: