Hearty Black Bean Soup

This black bean soup is chunky, smoky, and built for cold-weather eating. Three cans of black beans, two cups of cubed ham, and a generous pour of dry sherry give it the kind of body that makes a bowl a full meal.

Fresh oregano, cumin, thyme, and a bay leaf build the aromatic base, while both canned and fresh tomatoes add brightness that keeps the soup from tipping into heavy territory. The sherry is the surprise here. It rounds out the earthy bean flavor with a dry, nutty warmth you’ll notice on the first spoonful.

The recipe simmers uncovered for 30 minutes, which thickens it naturally as some of the liquid evaporates. Pile on the garnishes: sour cream, sliced radishes, scallions, cilantro, salsa, or a squeeze of lime all work.

Pro Tips

• Don’t skip the sherry. It adds a layer of complexity that sets this apart from a basic bean soup. Dry sherry specifically, not cream sherry.
• Drain and rinse the beans well. The canning liquid is starchy and salty. Rinsing gives you better control over the final seasoning.
• Freezer-friendly: This soup freezes for up to a month. Cool completely before portioning into containers, and leave an inch of headspace for expansion.
• For a smoother texture, purée half the soup with an immersion blender and stir it back in. You get creaminess while keeping some whole-bean texture.

Variations

• Vegetarian: Drop the ham and swap chicken broth for vegetable stock. Add a teaspoon of smoked paprika to replace the smoky ham flavor.
• Spicy version: Stir in a diced chipotle pepper in adobo sauce during the simmer.
• Microwave method: The recipe includes a full microwave version using a covered casserole at 70% power. Same great result, different equipment.