Overhead shot of Black Bean Soup with Rice in a colorful bowl.

Black Bean Soup with Rice

  • Servings


  • 1 pound dry black beans, sorted and rinsed
  • 1 (14.5-ounce) whole tomatoes
  • 1 cup celery, sliced
  • 1 cup onion, chopped
  • 1 cup green pepper, chopped
  • 1 smoked ham hock or ham bone
  • 4 cloves garlic, minced
  • 1 bay leaf
  • ½ teaspoon ground red pepper
  • ½ teaspoon thyme leaves
  • 4 cups low-sodium chicken broth
  • 4 cups water
  • Salt and ground black pepper to taste
  • 4 cups hot cooked rice
  • ½ cup cheddar cheese, shredded
  • ½ cup sour cream
  • ½ cup picante sauce


  • Cover beans with water; soak overnight.

  • Drain beans and place in large saucepan or Dutch oven. Add tomatoes with juice, celery, onion, green pepper, ham hock, garlic, bay leaf, red pepper, thyme, chicken broth and water; bring to a boil. Reduce heat and simmer, partially covered, 4 to 5 hours or until beans are tender; stir occasionally. Add more water if necessary, during simmering. Remove and discard bay leaf. Remove ham hock and cut meat off bone; return meat to beans.

  • Puree half of soup in blender or food processor; return to pan. Season soup with salt and black pepper. Serve soup with rice, cheese, sour cream and picante sauce.

Nutrition Facts

  • Calories 423
  • Total Fat 8g
  • Cholesterol 24mg
  • Sodium 328mg
  • Carbohydrates 67g
  • Dietary Fiber 9g
  • Protein 21g