Black Bean & Potato Soup

This black bean soup is a crockpot dump-and-go recipe that builds deep flavor over 8-10 hours of hands-off cooking. Black beans, diced potatoes, ham, jalapenos, and a five-spice blend of cumin, oregano, thyme, cloves, and garlic all simmer together in beef broth until everything melds into a thick, hearty soup.

The potatoes break down slightly over the long cook and thicken the broth naturally. Some hold their shape for texture, others dissolve into the liquid and give the soup body. The ham adds smoky, salty richness without the fuss of a ham bone or hock.

The cloves are subtle but make a real difference. Just ⅛ teaspoon adds a warm, slightly sweet spice note that rounds out the cumin and oregano. It’s a small amount that you won’t taste on its own, but you’d miss if it weren’t there.

Kitchen Tips

• Dice the potatoes into ½-inch cubes. Larger pieces won’t soften enough in the cook time.
• Swap jalapenos for mild green chili peppers if you prefer less heat.
• The soup thickens as it sits. Add a splash of broth or water when reheating leftovers.
• Top each bowl with a dollop of sour cream and chopped fresh tomatoes for color and freshness.

Variations

• Vegetarian: Skip the ham and use vegetable broth. Add an extra can of beans for protein.
• Smoky version: Add 1 teaspoon of smoked paprika or a chipotle pepper in adobo.
• Partially blended: Puree half the soup with an immersion blender for a creamier texture while keeping some chunky bites.