Black Bean Soup



Published by Harmony Books

This image courtesy of Joseph DeLeo

Using fully cooked ham and precooked or canned beans, you can prepare this hearty soup in under a half hour.

6 servings



Total Timeunder 30 minutes

Kid FriendlyYes

One Pot MealYes

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free

Mealdinner, lunch

Type of Dishhot soup, soup


  • 1 pound fully cooked bone-in ham steak
  • 1 tablespoon olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 2 garlic cloves, minced
  • 8 cups water
  • 2 medium carrots, sliced (about ½ cup)
  • 3 cups cooked black beans, drained
  • Salt and freshly ground black pepper to taste
  • ½ pound spinach, rinsed very well and torn into bite-size pieces


  1. Cut ham steak into ½-inch pieces; reserve bone. Heat the oil over medium heat in a heavy, 4-quart saucepan. Add the ham pieces and the bone, onion, and garlic and saute, stirring constantly, until the onion is golden, about 5 minutes.

  2. Add the water, carrots, beans, salt, and pepper. Bring to a boil, reduce heat to low, and cook 15 to 20 minutes or until the carrots are just tender.

  3. Add the spinach. Return to boiling over high heat; cook 3 to 5 minutes or until spinach has wilted. Remove ham bone before serving.

  4. Vegetarian Variation: Omit the ham steak.


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