- Perfect balance of smoky, savory flavors from ham hock and black beans
- Quick prep time of just 20 minutes with 2 hours total cooking
- Budget-friendly meal that feeds four people generously
- Freezes beautifully for up to 3 months for easy meal planning
Why This Black Bean Soup with Ham Hock Works
Ever tried making black bean soup that turned out bland or watery? We’ve all been there.
That’s why this Black Bean Soup with Ham Hock recipe is a game-changer. The ham hock infuses the soup with rich, smoky flavor that transforms simple black beans into something extraordinary.
This Black Bean Soup with Ham Hock strikes the perfect balance between hearty and healthy. It’s packed with protein and fiber but doesn’t skimp on flavor. The beans become creamy while the ham adds savory chunks that make each spoonful satisfying.
Best of all, this Black Bean Soup with Ham Hock recipe is perfect for beginners. The prep is simple, the ingredients are affordable, and the results are restaurant-quality. Ready to get cooking?
Nutrition Comparison
| Nutrient | Black Bean Soup with Ham Hock | Canned Black Bean Soup | Vegetarian Black Bean Soup |
|---|---|---|---|
| Calories | 320 per serving | 230 per serving | 280 per serving |
| Protein | 18g | 8g | 12g |
| Fiber | 15g | 7g | 14g |
| Iron | 4.2mg | 2.5mg | 3.8mg |
| Sodium | 780mg | 950mg | 620mg |
| Cost | $2.50 per serving | $1.95 per serving | $1.75 per serving |
What You’ll Need for Black Bean Soup with Ham Hock
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Dried black beans | 1 pound (about 2 cups) | Soaked overnight |
| Ham hock | 1 large (about 1 pound) | Smoked |
| Yellow onion | 1 large | Diced (about 1½ cups) |
| Carrots | 2 medium | Diced (about 1 cup) |
| Celery | 2 ribs | Diced (about ½ cup) |
| Garlic | 4 cloves | Minced |
| Jalapeño | 1 medium | Seeded and diced (optional for heat) |
| Chicken broth | 6 cups | Low-sodium preferred |
| Bay leaves | 2 | Whole |
| Ground cumin | 2 teaspoons | |
| Dried oregano | 1 teaspoon | |
| Olive oil | 2 tablespoons | |
| Salt | 1 teaspoon | Plus more to taste |
| Black pepper | ½ teaspoon | Freshly ground |
| Lime juice | 2 tablespoons | Fresh (about 1 lime) |
| Cilantro | ¼ cup | Chopped, for garnish |
| Sour cream | ¼ cup | For serving (optional) |
| Avocado | 1 ripe | Diced, for serving (optional) |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Large Dutch oven or heavy pot | For cooking the soup |
| Sharp chef’s knife | For chopping vegetables |
| Cutting board | For prep work |
| Measuring cups and spoons | For accurate measurements |
| Wooden spoon | For stirring |
| Blender or immersion blender | For pureeing part of the soup |
| Ladle | For serving |
| Strainer or colander | For draining beans |
Optional Substitutions
- Ham hock: Smoked turkey leg, bacon, or ham bone
- Dried black beans: 4 (15-oz) cans of black beans, drained and rinsed (reduce cooking time to 45 minutes)
- Chicken broth: Vegetable broth or water with bouillon
- Jalapeño: ¼ teaspoon crushed red pepper flakes
- Sour cream: Greek yogurt or Mexican crema
Preparation Time for Black Bean Soup with Ham Hock
- Prep time: 20 minutes
- Soaking time: 8-12 hours (overnight)
- Cook time: 2 hours
- Total time: 2 hours 20 minutes (plus soaking time)
- Servings: 4
Detailed Step-by-Step Instructions
Preparation Phase
- Soak the beans (8-12 hours before cooking)
- Sort through 1 pound of dried black beans on a large plate or clean surface
- Remove any small stones, damaged beans, or debris
- Rinse beans under cold running water in a colander
- Transfer beans to a large bowl
- Add enough cold water to cover beans by at least 2 inches (about 8 cups)
- Cover the bowl with plastic wrap or a kitchen towel
- Let soak at room temperature overnight or for at least 8 hours
- Beginner tip: If you forget to soak overnight, use the quick-soak method: boil beans for 2 minutes, then remove from heat and let sit for 1 hour
- Prepare the beans for cooking
- Place a colander in the sink
- Pour the soaked beans into the colander
- Rinse thoroughly under cold running water
- Allow to drain completely
- Beginner tip: Don’t use the soaking water for cooking as it contains compounds that can cause gas
- Prep the vegetables
- Place a damp paper towel under your cutting board to prevent slipping
- For the onion:
- Cut off both ends and peel away the outer skin
- Cut in half from top to bottom
- Place flat side down and slice into ¼-inch strips
- Turn and cut across the strips to create ¼-inch dice
- For the carrots:
- Peel the carrots using a vegetable peeler
- Cut off the ends
- Slice in half lengthwise
- Cut each half into long, thin strips
- Line up the strips and cut across to create ¼-inch dice
- For the celery:
- Cut off the white base and leafy tops
- Remove any tough strings with a vegetable peeler
- Slice lengthwise into thin strips
- Cut across to create ¼-inch dice
- For the garlic:
- Separate 4 cloves from the head
- Place the flat side of a knife on each clove and press firmly to crush
- Remove and discard papery skin
- Mince finely with a sharp knife
- For the jalapeño (if using):
- Cut off the stem
- Slice in half lengthwise
- Use a spoon to scrape out seeds and white membrane (wear gloves if sensitive)
- Place flat side down and dice into small pieces
- Beginner warning: Wash hands thoroughly after handling jalapeño and avoid touching your eyes
Cooking Phase
- Start the Black Bean Soup with Ham Hock base
- Place your Dutch oven or heavy pot on the stove
- Turn heat to medium
- Add 2 tablespoons olive oil and let heat for 30 seconds
- Test if oil is hot by adding one piece of onion – it should sizzle gently
- Add all diced onions, carrots, and celery to the pot
- Beginner tip: This vegetable mixture is called “mirepoix” and forms the flavor base
- Cook the vegetables properly
- Stir the vegetables with a wooden spoon to coat with oil
- Cook for 5-7 minutes, stirring occasionally
- Look for onions to become translucent (see-through) but not browned
- Vegetables should soften but not brown
- Add minced garlic and diced jalapeño (if using)
- Stir continuously for 1-2 minutes
- Beginner warning: Garlic burns easily, which makes it bitter, so watch carefully
- Add beans and ham hock
- Add the soaked and drained black beans to the pot
- Use your hands or tongs to carefully place the ham hock into the center of the pot
- Beginner tip: Ham hock is a smoked pork joint that adds rich flavor to the Black Bean Soup with Ham Hock
- Add liquids and seasonings
- Pour in 6 cups of chicken broth
- Add 2 whole bay leaves
- Measure and add 2 teaspoons ground cumin
- Measure and add 1 teaspoon dried oregano
- Add 1 teaspoon salt and ½ teaspoon black pepper
- Stir gently to combine all ingredients
- Beginner tip: Bay leaves are used whole and removed before serving
- Simmer the Black Bean Soup with Ham Hock properly
- Increase heat to high and bring the mixture to a full boil
- You’ll see bubbles breaking across the entire surface
- Once boiling, reduce heat to low
- Cover with a lid, leaving it slightly ajar to allow some steam to escape
- Simmer for 1½ hours
- Stir occasionally (every 20-30 minutes) to prevent sticking
- Check beans for tenderness by taking one out, letting it cool slightly, and tasting
- They should mash easily between your fingers or with a fork
- Beginner tip: If beans aren’t soft after 1½ hours, continue cooking in 15-minute increments
- Remove and prepare the ham hock
- Turn off heat
- Use tongs to carefully lift the ham hock from the soup
- Place it on a cutting board
- Let cool for 5-10 minutes until you can handle it
- Use two forks or your fingers to pull the meat away from the bone
- Discard the bone, skin, and fat
- Tear or chop the meat into bite-sized pieces
- Beginner tip: The meat should pull apart easily if properly cooked
- Blend part of the soup for creamy texture
- Find and remove the bay leaves from the soup (count to make sure you got both)
- If using an immersion blender:
- Insert immersion blender into pot, keeping it submerged
- Pulse in different spots until about half the soup is pureed
- Leave plenty of whole beans for texture
- If using a regular blender:
- Let soup cool slightly for safety
- Ladle about 3 cups of soup into blender, filling no more than halfway
- Put lid on blender but remove center cap
- Cover the opening with a folded kitchen towel
- Hold towel in place while blending until smooth
- Pour blended soup back into pot
- Beginner warning: Hot soup can create pressure in a blender, causing the lid to blow off. Always use caution when blending hot liquids.
- Finish the Black Bean Soup with Ham Hock
- Return pot to medium-low heat
- Add the shredded ham hock meat back to the soup
- Cut a lime in half and squeeze to get 2 tablespoons juice
- Add lime juice to the soup
- Stir well to incorporate everything
- Taste the soup using a clean spoon
- Add more salt and pepper if needed (start with ¼ teaspoon at a time)
- Simmer uncovered for 10 more minutes
- Beginner tip: Soup should be thick enough to coat the back of a spoon but still flow when stirred
Serving
- Serve your Black Bean Soup with Ham Hock with garnishes
- Wash and chop ¼ cup cilantro
- If using avocado, cut in half, remove pit, score flesh in a grid pattern with a knife, then scoop out with a spoon
- Ladle hot soup into bowls, filling about ¾ full
- Add a dollop (about 1 tablespoon) of sour cream to each bowl if desired
- Sprinkle with chopped cilantro
- Add diced avocado on top if using
- Serve immediately with lime wedges on the side
- Beginner tip: The garnishes add brightness, creaminess, and fresh flavor that balances the rich Black Bean Soup with Ham Hock
Troubleshooting
Problem: Beans are still hard after cooking
Solution: Some beans, especially if they’re older, take longer to soften. Continue cooking your Black Bean Soup with Ham Hock in 30-minute increments until beans are tender. Add more broth if the soup gets too thick. In the future, fresher beans will cook faster.
Problem: Soup is too thick
Solution: Gradually add more chicken broth, ½ cup at a time, stirring after each addition until you reach your desired consistency. Let the soup simmer for a few minutes after each addition.
Problem: Soup is too thin
Solution: Either blend more of the Black Bean Soup with Ham Hock to thicken it, or simmer uncovered for 15-20 minutes to reduce and concentrate the flavors. You can also mash some beans against the side of the pot with a wooden spoon.
Problem: Not enough ham flavor
Solution: Add a ham bouillon cube or 1 teaspoon of smoked paprika for extra flavor. You can also check out our ham creations for more ideas on enhancing ham flavor in soups.
Variations & Substitutions for Black Bean Soup with Ham Hock
Cuban-Style Black Bean Soup
Add 1 teaspoon of ground coriander, ½ teaspoon of cinnamon, and a splash of orange juice. Serve with white rice for an authentic touch.
Vegetarian Version
Skip the ham hock and use vegetable broth instead of chicken broth. Add 1 tablespoon of smoked paprika and 1 tablespoon of soy sauce for umami flavor that mimics the smoky depth of ham.
Spicy Black Bean Soup with Ham Hock
Double the jalapeño or add 1 chipotle pepper in adobo sauce (finely chopped) for a smoky heat that complements the ham hock beautifully.
Quick Version
Use canned black beans (4 cans, drained and rinsed) instead of dried. Reduce cooking time to 45 minutes total. If you’re looking for more quick soup recipes, our chicken and ham soup is another time-saving option.
Storage & Reheating Your Black Bean Soup with Ham Hock
Refrigerator Storage
- Allow soup to cool completely (no more than 2 hours at room temperature)
- Transfer to airtight containers, leaving some space at the top
- Refrigerate for up to 5 days
- Beginner tip: The flavor of Black Bean Soup with Ham Hock actually improves after a day in the refrigerator
Freezer Storage
- Cool soup completely
- Portion into freezer-safe containers or heavy-duty freezer bags
- Leave 1-inch headspace for expansion
- Label with name and date
- Freeze for up to 3 months
- Beginner tip: Freeze in individual portions for easy meals
Reheating from Refrigerator
Stovetop Method:
- Transfer soup to a pot
- Heat over medium-low heat
- Stir occasionally to prevent sticking
- Heat until steaming hot (about 165°F)
- Add a splash of broth if too thick
Microwave Method:
- Place portion in microwave-safe bowl
- Cover loosely with microwave-safe lid or paper towel
- Heat on high for 1 minute
- Stir thoroughly
- Continue heating in 30-second intervals until hot throughout
- Let stand for 1 minute before serving
Reheating from Frozen
- Thaw overnight in refrigerator (preferred method)
- Or use defrost setting on microwave
- Once thawed, follow refrigerated reheating instructions
- If reheating directly from frozen, use low heat and stir frequently
- Beginner tip: Add fresh garnishes after reheating, not before
Safety Notes & Tips for Black Bean Soup with Ham Hock
- Bean safety: Never skip soaking dried beans. Properly soaked beans cook more evenly, are easier to digest, and reduce compounds that can cause digestive discomfort.
- Ham hock handling: Make sure the ham hock reaches an internal temperature of 145°F for food safety. It should be very tender and pulling away from the bone.
- Blending hot liquids: Always use caution when blending hot liquids. Fill blender no more than halfway, remove center cap from lid, and cover with a towel to allow steam to escape.
- Make ahead: This Black Bean Soup with Ham Hock tastes even better the next day as the flavors continue to develop. For more make-ahead soup ideas, check out our honey baked ham bean soup recipe.
- Freezing tip: Leave about an inch of space at the top of containers when freezing, as the soup will expand when frozen.
- Serving suggestion: A slice of warm cornbread or crusty sourdough makes the perfect companion to this hearty Black Bean Soup with Ham Hock.
- Time-saving tip: Prep all vegetables the night before and store in the refrigerator to save time on cooking day.
- Flavor enhancer: For deeper flavor, roast the ham hock in a 400°F oven for 20 minutes before adding it to the soup.
- Dietary note: This Black Bean Soup with Ham Hock is naturally gluten-free, but always check your broth ingredients to be sure.
