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Mexican Black Bean Soup
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5 from 1 vote

Mexican Black Bean Soup

This Mexican Black Bean Soup is so delicious.  The combination of the beans, ham hocks and smoky spices all come together so well creating an amazing soup topped with queso fresco, cilantro and serrano slivers. 
Total Time2 hrs 30 mins
Course: Appetizer, Soup
Cuisine: Mexican
Servings: 6
Calories: 383kcal
Author: Mexican Appetizers and More


  • 1 lb dry black beans (could also use 3 (15 oz) cans of black beans and skip first step of soaking beans) pick through the beans and discard any debris, then soak overnight
  • 2 smoked ham hocks
  • 1 large green bell pepper chopped
  • 1 onion chopped
  • 4 cups chicken stock
  • 1 tbsp red wine vinegar
  • 5 cloves of garlic chopped
  • 2 dry bay leaves
  • 1 teaspoon cumin
  • 1 tablespoon dry oregano
  • 1/2 cup cilantro chopped
  • 2 serrano peppers (optional) thinly sliced
  • 12 oz queso fresco crumbled
  • salt to taste


Soak Beans

  • Empty beans into a bowl. Pick through and discard any debris. Rinse beans and soak overnight with enough water to cover beans. 
    The following day, rinse beans and set aside. 


  • In a large pot add about 3 tablespoons of oil over medium heat. Add the vegetables and garlic and saute for a few minutes. 
  • Add ham hocks, cumin, oregano, bays leaves, vinegar, chicken stock and finally the beans. Add salt to taste.
  • Cook for about 2 to 3 hours over medium heat (keep an eye on them and add water as needed if beans start to thicken up too much.)
  • Beans will be done once they are tender.

Final Step for the Best Mexican Black Bean Soup

  • Once beans are done, remove and discard bay leaves.
  • Remove ham hocks and cut meat from hocks, set aside.
  • In a blender, puree the black beans (will have to do in batches).  You may have to add some water to get the beans pureed. 
  • Bring bean puree back to pot, add additional water a little at a time until you get the consistency you are looking for. Everyone is different. Some like it thicker, some like it thinner.
  • Add ham hock meat and stir soup.  Heat through on low to medium heat for a few minutes.
  • Serve soup with crumbled queso fresco, cilantro and sliced serrano if using.  Enjoy!


You could also use 3 (15 oz) cans of black beans and skip the first step of soaking beans overnight.  Follow steps but only cook for 1 hour and 30 minutes.


Serving: 6g | Calories: 383kcal | Carbohydrates: 10g | Protein: 26g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 91mg | Sodium: 766mg | Potassium: 475mg | Sugar: 5g | Vitamin A: 620IU | Vitamin C: 18mg | Calcium: 344mg | Iron: 1.5mg