This Smoky Black Bean Soup Recipe Will Change Your Weeknight Dinners Forever (Ready in 90 Minutes!)

Key Takeaways:

• Rich, smoky black bean soup made with authentic ham hock
• No pre-soaking needed – perfect for busy weeknights
• Budget-friendly meal that feeds 4 generously
• Freezer-friendly for easy meal prep

Are you tired of bland bean soups that lack depth? This black bean soup with ham hock brings restaurant-quality flavor right to your kitchen. The secret? A slow-simmered ham hock that infuses the beans with irresistible smokiness.

Quick Facts

• Prep Time: 15 minutes
• Cook Time: 75 minutes
• Total Time: 90 minutes
• Servings: 4
• Calories: 385 per serving

Equipment Needed

• Large heavy-bottomed pot (6-8 quart)
• Sharp knife
• Cutting board
• Large spoon
• Measuring cups and spoons
• Can opener (if using canned beans)

Ingredients

For the Base:

• 1 pound dried black beans (or 4 15-oz cans, drained)
• 1 large smoked ham hock (about 1 pound)
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 celery ribs, diced
• 2 carrots, diced
• 4 garlic cloves, minced
• 8 cups water (or chicken broth for extra flavor)

Seasonings:

• 2 bay leaves
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 2 teaspoons salt (adjust to taste)
• 1 teaspoon black pepper
• 1 chipotle pepper in adobo sauce (optional)

For Serving:

• Sour cream
• Fresh cilantro
• Lime wedges
• Diced onion
• Hot sauce

Step-by-Step Instructions

Preparation Phase (15 minutes)

Bean Preparation

1. Place dried beans in a large, light-colored bowl (this makes it easier to spot debris)
2. Working in small handfuls, spread beans on your counter and look for:
   • Small stones or pebbles
   • Shriveled or discolored beans
   • Any non-bean items
3. Place sorted beans in a separate bowl
4. Place beans in a colander
5. Rinse under cool running water while gently stirring with your hand
6. Continue rinsing until water runs clear (about 1-2 minutes)

Vegetable Preparation

1. Set up your cutting board and sharp knife
2. For the onion:
   • Cut off both ends
   • Cut in half from top to bottom
   • Peel off the skin
   • Place flat side down
   • Make 3-4 horizontal cuts
   • Make vertical cuts
   • Cut across to make ¼-inch pieces
3. For the celery:
   • Cut off the leafy top and bottom end
   • Cut stalks lengthwise into 3 strips
   • Cut across into ¼-inch pieces
4. For the carrots:
   • Cut off both ends
   • Peel the carrots
   • Cut in half lengthwise
   • Cut each half lengthwise again
   • Cut across into ¼-inch pieces
5. For the garlic:
   • Separate cloves from head
   • Press each clove with flat side of knife to remove skin
   • Cut off tough bottom end
   • Mince into very small pieces (about the size of grains of rice)

Cooking Phase (75 minutes)

Step 1: Starting the Base (10 minutes)

1. Place your large pot on the stove
2. Turn heat to medium (usually about 5 on most stoves)
3. Add 2 tablespoons olive oil
4. Wait 30 seconds for oil to warm up
5. Add your diced onion, celery, and carrots
6. Stir with a wooden spoon to coat vegetables with oil
7. Set a timer for 7 minutes
8. Stir every 2 minutes to prevent sticking
9. Look for vegetables to become soft and onions to become translucent
10. Add minced garlic
11. Set timer for 1 minute
12. Stir constantly to prevent garlic from burning

Step 2: Adding Beans and Ham Hock (5 minutes)

1. Add your rinsed beans to the pot
2. Examine ham hock – notice which end has more meat
3. Place ham hock in center of pot, meatier side down
4. Measure 8 cups water or broth (use 2 4-cup measuring cups)
5. Pour liquid slowly around the edges of the pot
6. Add seasonings one at a time:
   • 2 bay leaves
   • 1 tablespoon ground cumin
   • 1 teaspoon dried oregano
   • 2 teaspoons salt
   • 1 teaspoon black pepper
   • 1 chipotle pepper (if using)
7. Do not stir yet – let ingredients settle

Step 3: Simmering Process (60 minutes)

1. Turn heat to high (usually 8-9 on most stoves)
2. Watch for bubbles to start forming
3. When large bubbles break surface consistently (about 5-7 minutes), reduce heat to low (2-3 on most stoves)
4. Place lid on pot
5. Set timer for 45 minutes
6. Check liquid level every 15 minutes:
   • Liquid should cover beans by about 1 inch
   • If needed, add 1 cup hot water
7. At 45-minute mark, test 3-4 beans:
   • Remove with spoon and let cool slightly
   • Beans should mash easily with fork
   • If still firm, cook another 15 minutes
8. Continue cooking until beans are tender

Step 4: Finishing the Soup (5 minutes)

1. Turn off heat
2. Remove ham hock carefully with tongs
3. Place ham hock on cutting board
4. Let cool 2-3 minutes until comfortable to handle
5. Using two forks:
   • Hold meat with one fork
   • Pull meat from bone with other fork
   • Discard bone and fatty pieces
   • Shred or chop meat into bite-sized pieces
6. Return meat to pot
7. Using back of wooden spoon:
   • Press about 1 cup of beans against side of pot
   • This thickens the soup
8. Stir thoroughly
9. Taste soup:
   • Add salt ¼ teaspoon at a time if needed
   • Add pepper ¼ teaspoon at a time if needed
10. Let soup rest 5 minutes before serving

Troubleshooting

Beans Still Hard After Cooking:

• Old beans take longer to cook
• Add ¼ teaspoon baking soda to help soften
• Never add salt until beans are tender

Soup Too Thin:

• Mash more beans to thicken
• Simmer uncovered to reduce
• Add 1 mashed potato

Soup Too Thick:

• Add hot water or broth gradually
• Stir well between additions

Variations & Substitutions

Protein Options:

• Smoked turkey leg
• Bacon (½ pound, diced)
• Smoked sausage

Bean Options:

• Pinto beans
• Navy beans
• Mixed beans

Vegetarian Version:

• Skip ham hock
• Add 1 tablespoon smoked paprika
• Use vegetable broth

Storage & Reheating

Refrigerator:

• Cool completely
• Store in airtight container
• Keeps 4-5 days
• Add liquid when reheating

Freezer:

• Freeze up to 3 months
• Leave headspace in container
• Thaw overnight in refrigerator

Safety Notes & Tips

Food Safety:

• Beans must reach full boil
• Internal temperature should hit 165°F
• Never leave soup at room temperature over 2 hours

Pro Tips:

• Don’t rush the simmering
• Check liquid levels regularly
• Season gradually
• Let soup rest 10 minutes before serving