Slow Cooker Cuban Black Bean Soup with Smoked Ham

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Rich and hearty black bean soup slow-cooked with smoked ham, bell peppers, and aromatic spices for a comforting Latin American classic. This latin american-inspired soups ready in about 255 minutes pairs dried black beans, smoked ham hock, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 240 min Serves 6 Latin American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a skillet, heat 2 tbsp olive oil over medium heat. Sauté 1 large diced yellow onion, 1 diced red bell pepper, 1 diced green bell pepper, and 4 minced garlic cloves for 5 minutes until softened and fragrant.
  2. Step 2: Transfer the sautéed vegetables to a slow cooker. Add 1 lb rinsed dried black beans, 1 smoked ham hock, 1 tsp ground cumin, 1 tsp dried oregano, 1 bay leaf, 6 cups chicken broth, 1 tsp salt, and 1/2 tsp black pepper.
  3. Step 3: Cover and cook on low for 8 hours or on high for 4 hours until beans are tender and flavors meld.
  4. Step 4: Remove the ham hock, shred the meat, and return it to the soup. Discard the bone and bay leaf.
  5. Step 5: Season soup with an additional 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp fresh lime juice. Stir well and serve hot with warm bread or rice.

Frequently asked questions

How long does Slow Cooker Cuban Black Bean Soup with Smoked Ham take to make?

Total time is about 255 minutes (15 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow Cooker Cuban Black Bean Soup with Smoked Ham?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried black beans from drying out.

Can I substitute ingredients in Slow Cooker Cuban Black Bean Soup with Smoked Ham?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow Cooker Cuban Black Bean Soup with Smoked Ham for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow Cooker Cuban Black Bean Soup with Smoked Ham?

Latin American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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