Ham and Black Bean Soup

Ham and Black Bean Soup

In this recipe:

based on 2 reviews
This Looks YUMMY!
10 min.
30 min.
4 Servings

This Ham and Black Bean Soup is ready in 30 minutes and you'll find it delicious and hearty. Sprinkle with shredded cheese before serving.


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 large red or green bell pepper, chopped
  • 4 cloves garlic, finely chopped
  • 2 cans (15 ounces each) black beans, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 cup chopped ham
  • 2 MAGGI Vegetable Flavor Bouillon Cubes
  • 1 tablespoon red wine vinegar
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 2 drops hot pepper sauce
  • Shredded Monterey Jack cheese
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HEAT oil in large skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 2 to 3 minutes or until tender.

STIR in beans and juice, tomato sauce, ham, bouillon, vinegar, chili powder, cumin and hot pepper sauce; bring to a boil. Reduce heat to low. Cook, stirring occasionally, for 15 minutes or until flavors are blended. Sprinkle with cheese before serving.

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Rainy Day Favorite

A family favorite. Easy and healthy.

- Debbie Dingler from SC

Quick and easy!

We liked this soup. It was thick and hearty and really filling. It was quick and easy to prepare. I omitted the hot pepper sauce and used chicken boullion instead of vegetable and it was really tasty. A great alternative to pea soup for using up those ham leftovers!

- Jill from NY

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving

*Percent Daily Values are based on a 2,000 calorie diet.

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