Slow Cooker Black Bean Soup with Ham is the perfect way to make black bean soup. My tips are guaranteed to get you tender beans every time!
Our saga of frozen pipe water damage disarray continues!
I thank my lucky stars I still have a house and remember that everything will be good as new when this all gets fixed. However, I will admit there is an “up” side to all of this……
I don’t have to keep the house tidied up! Woohoo!
Hubby brings mud in on his shoes? Who cares! The floor is going to get ripped out anyway.
Dust on the furniture? Who cares! There’s going to be an insane amount of dust from ripping out the floor and putting in the new one.
With all this chaos, it’s nice to do something simple like this Slow Cooker Black Bean Soup with Ham. Simply combine everything in a slow cooker and let it cook away! Now, I do realize I’ve been on somewhat of a black bean kick lately, but I love them and the cold months are when I’m going to do the most with them.
Let’s talk about dried beans first. Have you ever been frustrated about why your dried beans WILL NOT get soft in your recipe no matter how long you cook them? Been there, my friend.
There are three reasons your beans will not soften:
- Age of the beans. In other words, they’re old, expired… they’re history!
- Acid or alcohol is present.
- Salt is present.
Soaking beans is optional. When time allows, I soak beans overnight in the refrigerator then discard the water. The other option is a “quick soak.” All that means is to place the beans in a saucepan of water, bring it to a boil, shut off the heat, cover and let stand for an hour. Afterward, discard the water.
If you don’t soak beans, they’ll take a little longer to cook. An advantage to soaking is it reduces the digestive issues beans can create. (Ahem.) The epazote in this recipe is believed by ancient cultures to help with that, too. If you can’t find it, simply leave it out and adjust the other seasonings.
After the soaking or quick soak, combine the beans, vegetables and seasonings (make sure the seasonings don’t contain salt) in plain old water in the slow cooker, cover and let it cook away.
When the beans are tender, add cider vinegar for a pop of flavor, roasted chicken base (which is going to make up for not using broth or stock), salt and black pepper.
Puree with an immersion blender until the soup is semi-smooth. Or, carefully process half of the soup in a food processor or blender then return it to the slow cooker.
Add the ham and a drained and rinsed can of black beans. I add canned black beans because I like the extra “beaniness” and the added texture. If the soup is too thick, add a bit more water or broth and adjust the seasonings accordingly.
That’s it! An amazing slow cooker black bean soup that’s low labor, high flavor and pure comfort! Add some fresh Fresno chiles, cilantro, avocado, goat cheese and squeeze of lime!
For more great slow-cooker soups, be sure to try my:
- Slow-Cooker Chipotle Split Pea Soup with Ham
- Slow-Cooker Cajun 15-Bean Soup with Andouille, Ham and Bacon
Click to purchase these helpful tools and equipment to make Slow Cooker Black Bean Soup with Ham (Affiliate Links):
- 4 cups water
- 1 pound black beans, soaked overnight in the refrigerator
- 1 large onion, finely chopped
- 1 large green bell pepper, finely chopped
- 2 stalks celery, finely chopped
- 8 cloves garlic, chopped
- 3 dried bay leaves
- 2 tablespoons chili powder (without salt)
- 1 tablespoon dried Mexican oregano
- 1 tablespoon ground cumin
- 2 teaspoons dried epazote (optional)
- 2 tablespoons cider vinegar
- 1 tablespoon roasted chicken base
- salt and freshly ground black pepper, to taste
- 1 (8-ounce) package diced ham (or the equivalent, diced)
- 1 can (15-ounce) black beans, drained and rinsed
- Sliced Fresno chiles or jalapenos
- Sliced or diced avocado
- Lime wedges
- Crumbled goat cheese
- Combine first 11 ingredients in a slow cooker. Cover and cook on High for 4 hours or Low for 8 hours.
- Add vinegar, roasted chicken base and salt and black pepper to taste.
- Working in batches, puree half the soup in a food processor blender. Better yet, use an immersion blender to coarsely puree.
- Add ham and canned black beans. Add additional water if soup is too thick.
- Serve in bowls garnished with chiles, avocado, cilantro and goat cheese.
Amount Per Serving Calories 269 Total Fat 7g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 5g Cholesterol 18mg Sodium 393mg Carbohydrates 37g Fiber 13g Sugar 4g Protein 18g