Tag Archives: black bean soup with ham

Black Bean Soup


Black Bean Soup

I’ve spent the morning digging around my lap top’s hard drive looking at some old photos.  I happened to find this photo of a bowl of my Black Bean Soup. I really liked the photo and back then, my family thought that my soup was pretty good.  I took this shot a few months back when I was first learning how to use my camera.  Don’t get me wrong.  It’s been over a year and I still don’t know how to completely use my camera!  My camera is an Olympus E420 DSLR type camera that my husband gave to me as a gift.  He bought it with the intent that I just might use the camera for family photos and that I just might take pictures of vacations and special events.  Little did he know that he would help create a food blog monster…

Anyways, if you get the chance, make my Black Bean Soup.  It’s tasty, hearty and perfect for a cold winter day.  It has black beans, ham, vegetables and has a wonderful southwestern inspired flavor.  Any leftovers can be frozen and used at a later date.  Enjoy!  Tessa


  • 1 lb dried black beans (soaked overnight or about 8 hours)
  • 2 quarts chicken broth
  • 1 pound ham, chopped
  • 1 red onion, chopped
  • 1 red bell pepper, chopped 
  • 2 -3 ribs celery, chopped
  • 1 cup carrots, chopped
  • 8 tablespoons olive oil
  • 1 1/2 Tbls. garlic paste
  • 2 tsp. dried cumin
  • 1 tsp. ground coriander
  • 1 tsp. dark chili powder
  • 1 tsp. dried oregano
  • sour cream, chives and paprika for garnish

Put your black beans in a bowl and pick over.  Picking over means checking for small rocks or foreign material.  I know that it sounds weird but if you want to chip a tooth or lose a filling then omit this step…  Add water and let soak for about 8 hours or overnight.  Rinse and drain.  In a pot with a tight fitting lid add the beans, ham and 2 quarts chicken broth and cook on low until beans are tender or about 2 hours.  Buzz with your hand blender for about 30 seconds or until smooth (optional).

In a pan sauté the chopped onion, pepper, celery and carrots in olive oil until the onions turn light golden brown.  Add the vegetables to the pot.  Now add your garlic paste, cumin, coriander, chili powder, oregano, and black pepper.  Put the lid on mixture and cook on low, stirring occasionally for about 1 hour.  Taste and correct the salt level if needed.  Add a bit of water if the soup is too thick for your liking.  Garnish with sour cream and fresh chopped chives.  Makes about 3 1/2 quarts of soup.