Ham and Black Bean Soup: Delicious and Easy
This tasty ham and black bean soup uses leftover ham, canned black beans, fresh produce from the garden and a surprise splash of rum to create a thick and hearty soup perfect for family dinners.
I’m not sure where this ham and black bean soup recipe originated, but my sister and I have been using it for years. Lately I have tweaked it a little to bring in some of the fresh goodness from the kitchen garden.
Fresh Herbs and Vegetables in Ham and Black Bean Soup
Depending upon the season, I am able to use parsley, thyme, red peppers, and onion from the garden to make this soup feel even more homemade. There’s something about growing your ingredients that connects your kitchen to your garden and eventually to your family at the table. Even if it’s only a few herb snips, I know I grew it and used it in my recipe.
Ready for some hearty ham and black bean soup? Let’s begin with the ham! You can use any leftover ham that you like. I’ve made this soup with honey baked spiral ham, ham steak, and smoked ham from the Big Green Egg like the photo above.
The secret is to have a ham bone. It adds so much depth to the flavor of the soup.
The next tip is to purée one of the cans of black beans. I like using Bush’s Seasoned Black Beans because they are well- already seasoned-and that means more flavor! By mashing one of the cans of beans, the liquid in the soup will be thickened and create the heartiness everyone loves.
You can use a blender, a hand masher or a small food processor to purée the can of beans. I like my Ninja Food Chopper for quick easy jobs like this one. I’ve had this guy for over 10 years and it still works like a charm.
Fresh ingredients? Head out to the kitchen garden (or market if you need to!) and start snipping. I always have fresh parsley and thyme growing in the perennial herb bed. I also have a new addition of a bay laurel in my garden. You know how we have dried bay leaves in the spice section at the grocery store? You can actually grow bay laurel and use fresh leaves instead of dried ones.
Looking to connect your garden and kitchen? Read more at From Garden to Table: Homemade Recipes Using Fresh Herbs, Fruits and Vegetables.
After you have gathered your fresh ingredients and leftover ham, it’s time to start chopping.
In addition to the herbs, you will need an onion, some celery and a red bell pepper. You might have these in your garden as well!
Prep all of your produce and set aside while you begin the base of the soup. Start with a few tablespoons of butter in a large dutch oven. I use my big Le Creuset Dutch Oven; it’s perfect for handling this recipe. Add a cube of beef bouillon to melt into the butter. To this we will add all of the fresh produce and let it cook down for around ten minutes to lightly brown some of it.
This creates that golden yumminess on the bottom of the pot called the “frond” and it’s what blends into the liquid later and adds so much flavor. Don’t skip that part!
Next we will add our beans, water and ham. Remember the ham bone! It’s important. Bring to a boil and then simmer for three hours over low heat.
Your house is going to smell AMAZING! Stir every once in a while until it’s ready.
When serving this this ham and black bean soup, add a splash of dark rum on top, a little dollop of sour cream and you’re ready for some hearty flavorful soup. Enjoy with crusty fresh bread or try corn bread muffins. Yum!
Ham and Black Bean Soup
Ingredients
- 3 cans black beans 1 can is pureed
- 2 pounds ham chopped or shredded
- 1 ham bone
- 6 cups water
- 1 cube beef bouillon
- 1 onion chopped
- 2 celery stalks chopped
- 1 red bell pepper chopped
- 1 tbsp parsley chopped
- 1 tbsp thyme chopped
- 1 bay leaf whole
- sour cream
- dark rum
- salt
- black pepper
Instructions
- Melt butter in large dutch oven over medium high heat. Place beef bouillon cube in butter while it melts and mash it up a little.
- Add all of the chopped vegetables and herbs to the melted butter and beef bouillon mixture and lightly brown them. This should take about 10 minutes, but each stove is different. Don't let it burn.
- Add 6 cups of water, ham, and ham bone and mix gently.
- Bring to a boil and then reduce heat to low. Simmer for 3 hours, stirring occasionally.
- Salt and pepper to taste. Ham is naturally salty, so taste it first!
- Serve hot with a dollop of sour cream and a splash of dark rum, if desired!
Notes
Ham and Black Bean Soup Feedback
This ham and black bean soup is one of our family favorites. I would love to hear what you think. Have you tried making this? Drop a comment below!
For more soup ideas that feature homegrown ingredients, read my post 10 Soup Recipes for Fall. I especially love the Brunswick Stew!
Interested in my kitchen gadgets? Shop my list 15 of My Favorite Kitchen Items that I use all of the time in my own personal kitchen to save time and work more efficiently.
