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.

Course Soup

Cuisine American, Caribbean

Keyword black bean soup

Prep Time 20

Cook Time 45

Total Time 1 5

Servings 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 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 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.

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