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Slow Cooker Black Bean Soup with Ham


black bean soup with sour cream
Tina Rupp Collection: Dorling Kindersley

This classic black bean soup recipe is easy to cook in the slow cooker. The black beans are soaked overnight, so plan to begin the night before you plan to cook.

Garnish the soup with chopped hard cooked eggs and lemon slices, or simply spoon a dollop of sour cream on the soup and sprinkle with parsley.

Cook Time: 8 hours

Total Time: 8 hours


  • 1 pound black beans, soaked overnight, drained
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 3 tablespoons butter
  • 1 meaty ham bone, cracked
  • 1 stalk celery, chopped
  • 1 bay leaf
  • 1/3 cup sherry or dry white wine
  • salt and pepper, to taste
  • 2 hard cooked eggs, chopped, for garnish, optional
  • fresh chopped parsley or cilantro
  • lemon slices, optional
  • sour cream, optional


Put drained black beans in a stockpot; cover with water, bring to a boil, reduce to a simmer, and cook until just tender. Transfer to the slow cooker insert.

Saute onions and garlic in butter until transparent; combine with beans, ham bone, celery, bay leaf, and 8 cups of water in the slow cooker.

Cook on high, covered for 1 hour, then turn to LOW and cook for 7 to 9 hours longer. Remove ham bone and bay leaf. Puree soup and return to pot, or mash to thicken. Add sherry and salt and pepper; heat through.

Serve in soup bowls garnished with chopped hard-boiled eggs, cilantro or parsley, and lemon slices, or top with a dollop of sour cream and sprinkle with cilantro or parsley.

Serves 6

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