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Hearty Ham and Black Bean Soup with Corn (Smoky, Cozy, and Weeknight-Friendly)

Smoky ham, black beans, corn, and warm spices simmered into a thick, cozy soup that tastes slow-cooked but happens fast.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 6

Equipment

  • large dutch oven or heavy-bottom pot use a 5 to 7 quart pot so there's room to simmer without splashing; a stockpot works too, but a heavy-bottom pot helps prevent scorching once the soup thickens
  • Chef’s knife and cutting board a sharp knife matters here because you're doing a fairly classic mirepoix-style chop; pre-diced onion and celery are fine if you're in a hurry
  • Wooden spoon for scraping up the browned bits after sautéing; a silicone spatula also works
  • Can opener if you're leaning into bean soup with canned beans (which is exactly what this recipe does), don't forget this very unglamorous hero
  • Potato masher or sturdy fork for mashing a portion of the beans to thicken the soup; you can also use an immersion blender and pulse a few times, but don't overdo it
  • Ladle not required, but it makes serving less messy; a heatproof measuring cup works in a pinch

Ingredients
  

for the soup base

  • 1 tablespoon olive oil or use butter for a richer start
  • 1 yellow onion finely chopped; white onion also works
  • 2 celery stalk chopped small so it softens quickly
  • 1 carrot peeled and diced; optional but it rounds out the sweetness
  • 4 garlic clove minced; add more if you like a bolder soup
  • 1 tablespoon tomato paste deepens color and adds a slow-simmered vibe

spices and seasonings

  • 2 teaspoon ground cumin earthy backbone; toasted cumin is extra nice
  • 1 teaspoon smoked paprika supports the ham's smokiness without tasting like barbecue
  • 1 teaspoon dried oregano mexican oregano is great if you have it
  • ¼ teaspoon chipotle powder optional, for gentle heat; substitute cayenne if needed
  • 1 bay leaf optional but adds a cozy, savory background note
  • 1 teaspoon kosher salt start here and adjust at the end; ham and broth vary a lot
  • ½ teaspoon black pepper freshly ground if possible

beans, ham, and broth

  • 3 cup cooked ham diced; use leftover baked ham, thick-cut deli ham, or a ham steak cut into cubes
  • 1 smoked ham hock optional, for extra smoky depth; remove before serving and shred any meat back into the pot
  • 4 cup low-sodium chicken broth or use ham stock if you have it
  • 1 cup water keeps the soup from getting too salty as it reduces
  • 3 canned black bean 15-ounce can, drained and rinsed; this recipe is built as a ham and bean soup recipes canned beans kind of dinner
  • 2 cup frozen corn or use 1 1/2 cup canned corn, drained

to finish (highly recommended)

  • 1 tablespoon lime juice brightens everything; substitute lemon juice
  • ¼ cup cilantro chopped; skip if you're not a cilantro person and use green onion instead
  • ½ cup sour cream optional, for an even creamier bean soup finish

Instructions
 

prep

  1. Dice the onion, celery, and carrot into small, even pieces so they soften at the same pace. Mince the garlic. If your ham isn't already diced, cut it into bite-size cubes (think: spoon-friendly). If using a smoked ham hock, give it a quick rinse and set it near the stove so you don't forget it.
  2. Drain and rinse the black beans well. This small step keeps the broth from tasting tinny and helps you control salt, which matters a lot in any ham bean soup.

build the flavor base

  1. Set a large dutch oven over medium heat and add the olive oil. Once the oil looks shimmery, add the onion, celery, and carrot. Cook, stirring occasionally, until the vegetables look glossy and softened, 8 minutes.
  2. Add the garlic and tomato paste. Stir constantly until the tomato paste turns a shade darker and starts sticking a little to the bottom, 1 minute. Those sticky bits are flavor; don't panic.
  3. Add cumin, smoked paprika, oregano, chipotle powder (if using), bay leaf, kosher salt, and black pepper. Stir for 30 seconds so the spices bloom in the fat and wake up.

simmer the soup

  1. Add the diced ham and stir it into the spice base until it smells extra smoky and toasty, 1 minute. If you're using a ham hock, nestle it into the pot now.
  2. Pour in the chicken broth and water, scraping the bottom of the pot with a wooden spoon to release the browned bits. Add the rinsed black beans and stir.
  3. Bring the soup to a gentle simmer over medium-high heat, then reduce to medium-low and keep it at a steady, lazy bubble. Cover partially and simmer 25 minutes so the flavors marry and the broth thickens slightly.

thicken and finish

  1. Remove the bay leaf. If you used a ham hock, pull it out onto a plate. Let it cool for 2 minutes, then shred any meat and return it to the pot. Discard bones and tough skin.
  2. To thicken: use a potato masher to mash some of the beans directly in the pot, about 10 firm presses. You're not making a purée; you're creating body. This is the move that makes it taste like an easy ham bean soup that simmered forever.
  3. Stir in the corn and simmer until the corn is hot and sweet, 5 minutes. Taste the soup and adjust salt and pepper. If the soup tastes a little flat, add a pinch of salt first, then a squeeze of lime.
  4. Turn off the heat and stir in lime juice. Ladle into bowls and finish with cilantro. If you want it richer, add a spoon of sour cream to each bowl and swirl it in right before eating.