This black bean soup is hearty, smoky, and loaded with flavor. Made with tender black beans, smoky ham hock, and warm spices, it's the kind of cozy soup that hits the spot every time.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

If you're a regular reader here, you know I love a good cozy soup with lots of flavor. That's exactly what this black bean soup is. I'm a huge fan of black beans. They're filling, flavorful, and I use them all the time. You'll find them in my Slow Cooker Black Beans, my Black Bean Salsa, and now in this soup.

This is one of those recipes I make when I want something comforting and easy. I usually make this in my pressure cooker for a quicker meal, but sometimes I let it simmer away on the stovetop until the beans get tender. The smoky ham hock gives it so much flavor, and that splash of vinegar at the end really brightens everything up.

Love, Tanya

Black Bean Soup At a Glance

• Prep Time: 20 minutes
• Cook Time: 45 minutes (pressure cooker) or 1 hour 30 minutes (stovetop)
• Total Time: 1 hour (pressure cooker) or 1 hour 45 minutes (stovetop)
• Serves: 6-8
• Best For: Weeknight dinners, cozy lunches, meal prep

A Quick Look at The Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

• Olive oil - used for sautéing the vegetables. Feel free to use any other high-heat cooking oil, like avocado oil, or even bacon fat.
• Yellow onion, green bell pepper, garlic - diced onion and bell pepper, minced garlic form the aromatic base.
• Ground cumin, dried oregano, salt, pepper, and bay leaves - to add seasoning to this dish.
• Dried black beans - rinsed and picked over, no soaking needed
• Smoked ham hock - this is what gives the soup its smoky, rich flavor. You can sub this with smoked turkey, bacon, or simply leave it out if you aren't a fan. You can add a little chipotle in adobo or smoked paprika if you want that smoky flavor with no meat.
• Broth, water - chicken or vegetable broth both work great, combined with water to cook the beans.
• White vinegar - added at the end to brighten the flavors
• For serving - sour cream, chopped onion, cilantro, lime wedges.

How to Make Black Bean Soup

I've added instructions for the pressure cooker and the stovetop. This recipe is so adaptable.

Step 1: Set your pressure cooker to sauté mode on high. Add the olive oil and heat until shimmering. Add the diced onion and bell pepper, and sauté for about 5 minutes until softened. Add the minced garlic, cumin, and oregano. Sauté for about 10 seconds, then turn off the sauté function.

Step 2: Add the black beans, ham hock, bay leaves, broth, and water to the pot. Stir to combine. Secure the lid and set to pressure cook on high for 45 minutes. When the time is up, allow the pressure to release naturally.

Step 3. Carefully remove the ham hock and the bay leaves from the pot. Shred the meat from the bone, discarding the bone and any excess fat. Return the shredded meat to the pot. Discard the bay leaves. Using a wooden spoon, smash some of the beans against the side of the pot to create a thicker, creamier texture while keeping some beans whole.

Step 4. Stir in the white vinegar, then adjust the seasoning with salt and pepper to taste. Serve hot with sour cream, chopped onion, cilantro, and lime wedges.

Stovetop Method

Follow step 1 above, using a large pot or Dutch oven over medium-high heat instead of a pressure cooker. Add the black beans, ham hock, bay leaves, broth, and water. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour and 30 minutes, or until beans are tender.

Stir occasionally and add more water if needed. Remove the ham hock, shred the meat, and return it to the pot. Smash some of the beans against the side of the pot for texture. Stir in the white vinegar, then adjust the seasoning with salt and pepper to taste. Serve hot with toppings.

Variations

• Make it vegetarian by omitting the ham hock and using vegetable broth. Add a teaspoon of smoked paprika for that smoky depth you'll be missing.
• Use different toppings, such as shredded cheese, avocado, or crushed tortilla chips.
• Add a can of diced tomatoes or some chopped carrots and celery to the soup for extra vegetables.
• For a thicker soup, mash more of the beans. For a thinner soup, add more broth or water.

Serving Suggestions

• Serve this black bean soup with warm cornbread or add a side of rice to make it even more filling.
• Top with fresh jalapeños if you like some heat.

Should I Soak the Beans?

I usually skip soaking the beans, and they turn out perfectly tender using either cooking method. However, if you want to soak them, go right ahead. Soaking means your beans will cook a bit faster. If you do soak them, reduce the pressure cooking time to about 30 minutes or the stovetop time to about 1 hour.

If your beans are older, they may need a little extra time; just keep simmering until they’re tender.

Make Ahead and Storage

Store leftover black bean soup in an airtight container in the refrigerator for up to 5 days. The soup will thicken as it sits, so you may need to add a bit of broth or water when reheating. The soup can be frozen for up to 3 months.

I hope you love this black bean soup recipe as much as we do. If you're looking for more hearty soup recipes, try these out:

• Split Pea Soup with Ham - Another flavorful soup, but made with the ham bone.
• Sausage Lentil Soup - Hearty and full of flavor, sausage and lentils are such a good combo.
• 15 Bean Soup - If you love bean soups, this one's a must-try. I use Italian sausage to season this 15-bean soup.
• Vegetable Beef Soup - Hearty and delicious, perfect for cold days.

Print Recipe

5 from 1 vote

Black Bean Soup Recipe

This hearty black bean soup is rich, flavorful, and made with smoky ham hock for depth. The pressure cooker makes it quick and easy, while the stovetop method is just as delicious with a bit more patience. Serve with sour cream, fresh cilantro, chopped onion, and lime wedges for a complete meal.

Prep Time20 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Soup

Cuisine: American, Caribbean

Keyword: black bean soup

Servings: 6 people

Calories: 416kcal

Author: Tanya Harris

Ingredients

• 2 Tablespoons olive oil
• 1 large yellow onion diced
• 1 large green bell pepper diced
• 4-6 cloves garlic minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 lb dried black beans rinsed and picked over
• 1 smoked ham hock about 7.9 ounce
• 4 cups chicken broth or vegetable
• 2 cups water
• 2 bay leaves
• Salt and pepper to taste
• 2 Tablespoons white vinegar

Instructions

Pressure Cooker Method

• Set pressure cooker to sauté mode. Add olive oil, onion, and bell pepper. Sauté 5 minutes until softened. Add garlic, cumin, and oregano. Sauté 10 seconds, then turn off sauté function.
• Add black beans, ham hock, bay leaves, broth, and water. Secure lid and pressure cook on high for 45 minutes. Allow natural pressure release.
• Remove the bay leaves and discard.. Remove ham hock, shred meat, and return to pot. Smash some beans against the side of the pot for thicker texture.
• Stir in vinegar and season with salt and pepper. Serve hot with desired toppings.

Stovetop Method

• Heat olive oil in large pot over medium-high heat. Add onion and bell pepper. Sauté 5 minutes until softened. Add garlic, cumin, and oregano. Sauté 10 seconds.
• Add black beans, ham hock, bay leaves, broth, and water. Bring to a boil, then reduce to low. Cover and simmer 1 hour 30 minutes until beans are tender. Stir occasionally and add water if needed.
• Remove the bay leaves and discard. Remove ham hock, shred meat, and return to pot. Smash some beans for texture. Stir in vinegar and season with salt and pepper. Serve hot with desired toppings.

Video

Notes

• For a vegetarian version, omit the ham hock and use vegetable broth. Add a teaspoon of smoked paprika for depth.
• Soup keeps well in the refrigerator for up to 5 days and freezes beautifully for up to 3 months.

Nutrition

Calories: 416kcal | Carbohydrates: 51g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 34mg | Sodium: 1050mg | Potassium: 1305mg | Fiber: 12g | Sugar: 3g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 128mg | Iron: 5mg

This homemade broccoli cheddar soup is thick, creamy, and ready in about 45 minutes. A touch of nutmeg and thyme round out the flavors, and it tastes just like the restaurant version I've been ordering for years.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

I've been on a mission lately to up my culinary skills, and one of the things I'm most proud of is learning to make my own soups from scratch. I love a roux soup to keep me cozy, especially during the colder months. There's something about mastering that butter and flour base that makes you feel like a real cook.

Broccoli and cheddar soup is something I’ve always ordered at restaurants, and I was so glad when I finally decided to make it at home. After making my Cream of Mushroom Soup and loving the roux technique, I knew I had to tackle broccoli cheddar next. Creamy soups might be my favorite.

I also make my own Homemade Chicken Broth now, which is perfect for recipes like this.

The best part about this recipe is how it comes together in under an hour and tastes better than anything you’d get at a chain restaurant.

♡, Tanya

A Quick Look at The Ingredients You'll Need

• Butter and all-purpose flour - The foundation of your roux. Use unsalted butter so you can control the salt level. All-purpose flour works with the butter to create the roux that thickens your soup.
• Onion, celery, carrot - This aromatic trio adds depth and a subtle sweetness to the soup base.
• Garlic - Use 2 to 4 cloves, depending on how much you love garlic. Or more, it's your soup, and I honestly think there are no rules when it comes to how much garlic to add.
• Broccoli - Fresh or frozen works here. I chop the stems separately from the florets since the stems need more cooking time. If you're looking for more ways to use broccoli, try my Air Fryer Broccoli or Oven Baked Broccoli.
• Chicken or vegetable broth - The liquid base of your soup. Use homemade or store-bought.
• Heavy cream - This is what makes the soup rich and creamy.
• Sharp cheddar cheese - Grate it fresh from a block for the best melting quality and flavor.
• Dried thyme, ground nutmeg, salt, and pepper - For seasoning the soup.

How to Make Broccoli Cheddar Soup

Step 1: Melt the butter in a large pot or Dutch oven over medium-low heat. Add the onion, celery, carrot, garlic, and a pinch of salt. Cook gently, stirring occasionally, until the vegetables are soft and translucent, about 6 to 8 minutes. You want them soft, not browned.

Step 2: Add the chopped broccoli stems and cook for 3 to 4 minutes, stirring occasionally, until the stems begin to soften.

Step 3: Sprinkle the flour evenly over the vegetables. Stir well to coat everything, then cook for 2 to 3 minutes, stirring constantly, to cook out the raw flour taste. This is your roux.

Step 4: Gradually whisk in the broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer.

Step 5: Add the broccoli florets and thyme to the pot. Bring to a simmer and simmer gently, uncovered, until all vegetables are completely tender, about 8 to 10 minutes. If using frozen broccoli, this may take slightly less time.

Step 6: Remove the pot from the heat and carefully puree the soup to your desired consistency. For a perfectly smooth soup, puree all of it; for a chunkier soup, puree only half and leave the rest with texture.

Step 7: Return the soup to the pot if you used a blender, and stir in the heavy cream. Add the grated cheddar cheese in small handfuls, stirring after each addition until all the cheese is melted and the soup is smooth and creamy.

Step 8: Taste and adjust seasoning with salt and pepper. Add the nutmeg.

Variations

• Make it chunky: If you prefer a chunkier soup with visible broccoli pieces, only puree half of the soup and leave the rest with texture.
• Add protein: Stir in shredded rotisserie chicken or crispy bacon bits for a heartier meal.
• Use different cheese: Try a combination of sharp cheddar and gruyere for a more complex flavor, or add a bit of parmesan for extra depth.
• Spice it up: Add a pinch of cayenne pepper or red pepper flakes for a slight kick.
• Make it vegetarian: Use vegetable broth instead of chicken broth.

Serving Suggestions

This soup is a meal on its own, but it goes great with crusty bread for dipping. A simple side salad makes a nice contrast to the richness of the soup. You can also serve it in bread bowls for an extra special presentation. That may be next on my list of culinary skills to attempt.

For a complete comfort food meal, pair it with Air Fryer Biscuits, mayonnaise biscuits, or a grilled cheese sandwich.

Can I Make This Soup Ahead or Freeze It?

This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or cream if it's too thick.

You can freeze this soup for up to 2 months. When ready to serve, reheat it slowly on the stovetop from frozen, whisking frequently as it thaws and warms. This helps keep the texture smooth and prevents the dairy from separating.

Troubleshooting: Why Did My Soup Turn Out Grainy?

If your soup turned out grainy, it's usually because the cheese was added when the soup was too hot, causing the proteins to seize up. Always remove the soup from direct heat before adding the cheese, and add it gradually while stirring. Using freshly grated cheese from a block rather than pre-shredded cheese also helps, since pre-shredded cheese contains anti-caking agents that can affect texture.

If you make this Broccoli Cheddar Soup, I'd love to hear how it turned out! Leave a comment below and let me know what you think.

Print Recipe

5 from 2 votes

Creamy Broccoli Cheddar Soup

A creamy, comforting broccoli cheddar soup made with a classic roux base. This recipe features the beloved combination of sharp cheddar and tender broccoli, elevated with warm nutmeg and freshly ground black pepper for aromatic depth.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Soup

Cuisine: American

Keyword: broccoli cheddar soup

Servings: 6 people

Calories: 274kcal

Author: Tanya Harris

Ingredients

• 4 tablespoons unsalted butter
• 1 medium onion chopped
• 1 stalk celery chopped
• 1 medium carrot chopped
• 2 to 4 garlic cloves chopped
• 4 cups broccoli fresh or frozen (stems chopped, florets cut into bite-sized pieces, and stems separated from florets)
• 4 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• ½ cup heavy cream
• 1 cup sharp cheddar cheese grated (plus extra for garnish)
• 1 teaspoon dried thyme
• ¼ teaspoon ground nutmeg
• Salt and pepper to taste

Instructions

• Melt the butter in a large pot or Dutch oven over medium-low heat. Add the onion, celery, carrot, and garlic. Add a pinch of salt. Cook gently, stirring occasionally, until the vegetables are soft and translucent, about 6 to 8 minutes. The goal is to soften without browning.
• Add the chopped broccoli stems and cook for 3 to 4 minutes, stirring occasionally, until the stems begin to soften.
• Sprinkle the flour evenly over the vegetables. Stir well to coat everything, then cook for 2 to 3 minutes, stirring constantly, to cook out the raw flour taste.
• Gradually whisk in the broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer.
• Add the broccoli florets and thyme to the pot. Bring to a simmer and simmer gently, uncovered, until all vegetables are completely tender, about 8 to 10 minutes. If using frozen broccoli, this may take slightly less time.
• Remove the pot from the heat and carefully puree the soup in batches in a blender until silky smooth, allowing steam to escape from the lid. Or use an immersion blender. You can also puree the soup to your desired consistency.
• Return the soup to the pot (if using a blender) and stir in the heavy cream. Add the grated cheddar cheese in small handfuls, stirring after each addition until all the cheese is melted and the soup is smooth and creamy.
• Stir in the nutmeg and season with salt and pepper to taste.
• Ladle the hot soup into bowls. Garnish with extra shredded cheddar cheese or a sprinkle of fresh thyme leaves if desired.

Notes

• Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed to thin the soup.
• Always remove the soup from the heat before adding the cheese and add it gradually while stirring to prevent the cheese from becoming grainy. Use freshly grated cheese from a block for the best results.

Nutrition

Calories: 274kcal | Carbohydrates: 13g | Protein: 9g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 748mg | Potassium: 337mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2817IU | Vitamin C: 55mg | Calcium: 198mg | Iron: 1mg