Black Bean, Ham Hock and Chicken Sausage Soup
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4-6
This meaty soup stretches pantry staples like black beans into a hearty and filling meal.
  • 2-15 oz. cans black beans, drained and rinsed
  • 2 -16 oz cans of chicken broth
  • 1 pound of smoked ham hocks (usually two hocks)
  • ½ cup red onion, chopped
  • ½ cup green bell pepper, chopped
  • 2 cloves garlic, minced
  • ½ cup olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 Chicken and Cilantro Sausage Links (optional)
  • 3 cups of prepared rice (optional)
  • Toppings: diced tomato, avocado, sour cream, grated cheese, cilantro
  1. In a large pot add the first 9 ingredients.
  2. Bring soup to a boil and then let simmer for 1 hour. The soup will thicken, veggies will cook and any meat on the ham hock will fall off.
  3. Remove ham hock bones. Using a potato masher, mash soup a few times.
  4. In a sauté pan, heat a small amount of oil. Slice the chicken cilantro sausages and fry on each side. Add to the soup. Serve.
Recipe by Honest Cooking at