This simple, tasty, black bean and ham soup is a hearty gluten free and dairy free meal. Serve this with a green salad and your favorite cornbread for a cozy wintertime meal.
We love soup around here. I made this black bean soup a few weeks ago to use up some leftover ham. It was an easy and filling dinner with the addition of some gluten free crackers. This is similar to a few different soups that I make frequently, but I made a few changes based on what we had in the pantry.
- Beans – I used canned black beans for this soup. It makes it easy to get this recipe on the table quickly. You could use canned navy beans, Great Northern beans, or pinto beans.
- Ham – I love the flavor that ham adds to this recipe, You could also use cooked bacon. If you are vegan or vegetarian, feel free to leave this out.
- Broth – I like using chicken broth, but you could also use vegetable broth.
Try topping this soup with:
- chopped avocado
- chopped cherry tomatoes
- fresh cilantro
- your favorite dairy free cheese
- green onions or fried onions
This recipe is a great way to use up some leftover holiday ham! Be sure to keep this in mind after the holidays.
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Black Bean and Ham Soup.
- 30 ounces black beans Two cans – one drained and rinsed, and the other one with the juice
- 15 ounces diced Italian style tomatoes
- 1 onion diced
- 2 cloves garlic crushed
- 1 Tablespoon olive oil
- 1 cup chopped ham
- 2 cups chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- 1 teaspoon sea salt
- ½ teaspoon pepper
- 1 Tablespoon red wine vinegar
- Saute the onion and garlic in the olive oil in a large pot. Once the onion is soft, add the tomatoes, broth, beans and spices. Bring to a boil. Simmer for 15 minutes to allow flavors to blend.
- With a potato masher, smash up some of the beans. Stir.
- Add the chopped ham and red wine vinegar, stir and simmer for about ten more minutes.