Slow Cooker Cuban Black Bean Soup with Ham Tips, FAQ & printable recipe

Tips for success

To add a bright finish to the finished soup, consider serving each bowl with a squeeze of fresh lime juice just before eating. The acidity cuts through the richness of the ham and beans, balancing the flavors perfectly.

You can also garnish with fresh cilantro or a dollop of sour cream if desired, though the soup is delicious and complete on its own.

If you prefer a more complex flavor profile, you can sauté the onions and peppers in a separate pan with a little oil before adding them to the slow cooker.

While this adds a step, it caramelizes the vegetables and deepens the base flavor of the soup significantly. This extra effort is worthwhile if you have a few additional minutes to spare before starting the slow cooking process.

Variations

• Spicy Black Bean Soup: Add a diced jalapeño or a teaspoon of red pepper flakes during the seasoning phase to introduce a pleasant heat that complements the earthy beans and savory ham.
• Smoky Black Bean Soup: Use a smoked ham hock instead of cubed ham to infuse the soup with a deep, smoky flavor. Remove the bone before serving and stir the meat back into the soup.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in freezer-safe bags or containers for up to 2 months.

Reheat

Reheat on the stovetop over medium heat, stirring occasionally until heated through.

Allow the soup to cool to room temperature for no more than two hours after cooking. Once cooled, transfer the soup into airtight containers. It can be kept in the refrigerator for up to three days. When storing, ensure the containers are sealed tightly to prevent the soup from absorbing other flavors in the fridge.

This soup is an excellent candidate for making ahead, as the flavors often improve after sitting for a day or two. Simply prepare the recipe as directed, allow it to cool completely, and store it in the refrigerator.

Reheat gently on the stove when you are ready to serve, adding a splash of water or broth if the soup has thickened too much in the fridge.

Serving ideas

Serve this soup hot in shallow bowls to showcase the texture of the beans and ham. It pairs beautifully with a side of crusty bread or warm tortillas, which are perfect for soaking up the thick, savory broth. The simplicity of the dish makes it a versatile main course that satisfies without needing elaborate side dishes.

For a more substantial meal, serve the soup alongside a crisp green salad with a simple vinaigrette. The contrast between the warm, hearty soup and the cool, crunchy greens creates a balanced dining experience.

Regardless of how you choose to serve it, ensure the soup is piping hot to fully enjoy the depth of the spices and the tenderness of the ham.

Frequently asked questions

Recipe card

Slow Cooker Cuban Black Bean Soup with Ham

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

• 1 lb ham, cubed
• 2 cans black beans, drained
• 1 medium green bell pepper, diced
• 1 medium yellow onion, diced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4 cups chicken broth

Instructions

1. Place the cubed ham, drained black beans, diced green bell pepper, and diced yellow onion into the slow cooker basin. Ensure the ingredients are evenly distributed to allow for consistent cooking throughout the process.
2. Sprinkle the ground cumin and dried oregano over the top of the mixture. Slowly pour the chicken broth over the ingredients, ensuring everything is submerged. Cover the slow cooker with its lid.
3. Cook the soup on low heat for 8 hours or on high heat for 4 hours until the vegetables are tender and the flavors have melded together. Stir the soup gently before serving to thicken the consistency.

Estimated nutrition per serving

Calories

320

Protein

18.5 g

Carbohydrates

42 g

Fat

8 g

Fiber

12 g

Sugar

1.5 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.