I've been dishing up this ham and black bean soup recipe for over 25 years now (YIKES.)
It's one of my family's favorites, and as all you parents of large families out there know, it's rare to get all your kids to agree on something. So if I create a big family meal they all like - it's a keeper!
Estimated reading time: 6 minutes
Why We Love Black Bean Recipes
Black beans have become one of my off-grid homestead kitchen go-to's. We store bags of dried black beans on our pantry shelves.
Plus I always have a few cans of black beans on hand for last-minute meals, like stovetop rice and beans.
I cook and bake with black beans for a few good reasons.
First of all, they're tasty. They're easily adaptable to different recipes. They're good and cheap, which helps our family save money.
And I like them because they add some bulk and flavor to my homemade soup and stew recipes when I'm cooking to feed a crowd.
Black beans also help stretch leftovers into a new meal. That's how I ended up creating this hearty ham and black bean soup recipe. And by the way, I also love this ham and bean soup recipe made with a leftover Christmas hambone.
Since we live off the grid in a remote Canadian boreal forest, waste removal is a pain. So I try to reduce the amount of waste we produce by composting and creating meals to use up ALL of our leftovers.
Canned Black Beans, Dried Black Beans, or Home Grown Black Beans?
We've tried them all, and you can use any type of black beans in this recipe.
Canned black beans are convenient, but the cans mean extra waste for us. Dried black beans have been a "must-have" in our pantry for years.
In recent months, due to concerns about our family's food supply, I've been growing black beans indoors. The younger kids helped me sprout and transplant 65 bean plants - all grown from store-bought dried beans.
How to Substitute Black Beans in Your Favorite Recipes
Black beans add protein and a great flavor to all sorts of dishes. Some of the easy ways we use them include adding them to the following:
- A cold three-bean salad with black beans, red beans, white beans, cilantro, red onion, and mango
- Add to one can of condensed tomato soup with a half cup of corn, one teaspoon of chili powder, and ½ teaspoon oregano for a quick lunch
- To my big batch 3-bean chili recipe
- Mash the beans with garlic and onion and spread on a tortilla topped with salsa and cheese
- ½ cup of black beans stirred into a hearty vegetable soup for added protein
- ½ cup of black beans added to scrambled eggs then topped with salsa and shredded cheese for a hearty breakfast
- To make black bean brownies (recipe to come!)
- To use leftover rotisserie chicken to create a chicken black bean corn casserole dish
Truth be told, I have more than one black bean soup recipe. But this is my family's favorite.
Tip: If you like Mexican-style recipes but someone in your family doesn't like beans, try this delicious Crock Pot Taco Soup. All the amazing flavors you love, but no beans involved!
Big Batch Ham and Black Bean Soup Recipe to Feed a Crowd
I often make this black bean soup recipe on a Friday or Saturday. That's because it lets me use up all those leftovers from the week. And to really stretch it, I'll serve it with a loaf of homemade bread. Something like this overnight bread recipe works really well.
For instance, I might have tomatoes, salsa, corn, onion, and of course, a few cups of cooked ham to throw into my pot.
And by the way, I really like this smoked carver ham recipe for a hearty Sunday dinner.
This is a very forgiving recipe and good for substitutions because it allows me to use up whatever's wilting in my fridge.
Recipe
Black Bean Soup Recipe
Ingredients
- 3 cups dried black beans
- 4 cups water
- 1 heaping teaspoon salt
- 1 large onion chopped
- 3 cloves of garlic crushed
- 2 ½ cups chopped cooked ham
- 4 ½ cups OR 2-28 oz cans of diced tomatoes with juice do NOT drain
- 1 cup frozen corn kernels
- 1 tablespoon lime juice
- 2 tablespoon brown sugar
- 2 heaping teaspoons of chili powder
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- ½ teaspoon ground ginger
- 1 cup of cooked rice
Instructions
Cook Dried Black Beans in Slow Cooker
- In a large saucepan, bring 3 cups of dried beans to a boil in salted water.
- Pour into a slow cooker and let simmer for 2 ½ hours on medium.
- Open the lid and stir every 30 minutes.
- Add ½ cup more water if the beans start to stick.
Then Add Black Bean Soup Recipe Ingredients
- After 2 ½ hours, add all remaining ingredients and stir well.
- Simmer for another 1 ½ hour on medium-low.
- Stir every 30 minutes and add water if needed (some slow cookers have hotter “mediums” than others!
- Stir in cooked rice right before serving.
- Serve with tortillas or with crusty homemade bread on the side. Garnish with cilantro, shredded cheddar cheese, and sour cream. Add hot sauce to spice it up!
Nutrition
Cook Dried Black Beans on the Stove or in the Slow Cooker
Learning how to cook dried beans was one of the smartest things I've done in my homestead kitchen.
In a perfect world, I remember to soak my black beans overnight so they're ready to go the next day. But that doesn't always happen because of real life, you know?
Kids, writing, homeschooling, chickens, gardening, chores, finding a great new book - so many things to distract me from soaking my beans.
So, sometimes, I use the "quick" method of cooking my dried beans on my propane stovetop. (Note: If we're using our wood stove, I just stick them on top for a few hours in the morning.)
Did you make this recipe?
I'd love to know how it turned out! Leave a comment below and share a picture on Instagram with the hashtag #anoffgridlife.
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