Black Bean and Ham Soup

4 Servings
  • 40 min
    Prep Time
  • 40 min
    Total Time

This easy weeknight soup combines Latin American flavors of onion, chiles, cumin and black beans with smoky ham for a bowl full of yum!


  • 1 tablespoon olive or vegetable oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1/2 medium serrano chile, seeded and finely chopped (about 2 teaspoons)
  • 1 tablespoon finely chopped garlic
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 bag (10 oz) Cascadian Farm™ frozen organic black beans
  • 1 cup chopped fully cooked ham (about 5 oz)
  • 2 cups chicken broth
  • 2 tablespoons sliced green onions (about 2)


  1. Step 1

    In 2-quart saucepan, heat oil over medium heat. Add onion, bell pepper, serrano chile, garlic, cumin and salt; cook 3 minutes, stirring occasionally. Add frozen beans, ham and broth; heat to simmering. Cover; reduce heat to medium-low. Cook 12 minutes, stirring occasionally. Remove from heat. Using fork, lightly mash beans to thicken soup to desired consistency.
  2. Step 2

    Divide among serving bowls; top with green onions.

Tips & Tricks

  • Try with other toppings, like sour cream, cilantro and lime wedges.
  • Add some spice to your soup by serving with your favorite hot sauce.