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Slow Cooker Black Bean Soup with Ham is the perfect way to make a black bean soup. My tips are guaranteed to get you tender beans every time!



Total time

500 minutes






  • 4 cups water
  • 1 pound black beans ( soaked overnight in the refrigerator )
  • 1 large onion (finely chopped)
  • 1 large green bell pepper (finely chopped)
  • 2 stalks celery (finely chopped)
  • 8 cloves garlic (chopped)
  • 3 dried bay leaves
  • 2 tablespoons chili powder (without salt)
  • 1 tablespoon dried Mexican oregano
  • 1 tablespoon ground cumin
  • 2 teaspoons dried epazote (optional)
  • 2 tablespoons cider vinegar
  • 1 tablespoon roasted chicken base
  • salt and freshly ground black pepper (to taste)
  • 1 can (15-ounce) black beans
  • sliced Fresno chiles or jalapenos
  • sliced or diced avocado
  • cilantro
  • lime wedges
  • crumbled goat cheese
  • 1 (8-ounce) package diced ham


  1. Combine first 11 ingredients in a slow cooker.  Cover and cook on High for 4 hours or Low for 8 hours.
  2. Add vinegar, roasted chicken base and salt and black pepper to taste.
  3. Working in batches, puree half the soup in a food processor blender.  Better yet, use an immersion blender to coarsely puree.
  4. Add ham and canned black beans.  Add additional water if soup is too thick.
  5. Serve in bowls garnished with chiles, avocado, cilantro and goat cheese.
  6. View the recipe instructions at From a Chef's Kitchen

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