Black Bean and Ham Soup
A hearty, protein-packed soup filled with black beans, ham, and rich flavors that warm the soul and support health goals.
Ingredients
Main Ingredients
- 1 cup dried black beans or two cans, rinsed and drained for a quicker option
- 8 oz ham, diced smoked ham or leftover ham work beautifully!
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped choose your favorite color for visual appeal
- 4 cups chicken broth low-sodium for a healthier touch
- 1 can diced tomatoes (14.5 oz) with juice
- 2 teaspoons cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Olive oil for sautéing
Optional Toppings
- fresh cilantro
- sour cream
- avocado
Instructions
Preparation
- If using dried beans, soak them overnight or use the quick soak method. Just boil for 1 hour, followed by a 2-hour soak in hot water.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and bell pepper, cooking until they are tender, approximately 5-7 minutes.
- Stir in the garlic and cook for another 1-2 minutes.
Cooking
- Once your vegetables are tender, toss in the diced ham, cumin, and chili powder. Sauté for an additional 3-4 minutes.
- Stir in the soaked or canned black beans, diced tomatoes, and chicken broth. Bring the mixture to a boil, then reduce heat and allow it to simmer for 60 minutes. If using canned beans, simmer for about 30 minutes.
- Taste your soup and adjust seasoning with salt and pepper.
Serving
- If desired, garnish with fresh cilantro, a dollop of sour cream, or slices of avocado before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Consider adding more vegetables for extra nutrition.