Save My neighbor Maria showed up one February afternoon with a pot of this soup, steam still rising from under the lid, and suddenly my kitchen smelled like someone else's home. She'd made it the way her abuela did in Havana, with that smoky ham and lime brightness that felt like sunshine in a bowl. I've been chasing that exact flavor ever since, and now I make it whenever the weather turns gray or when I need to feed people something that feels both simple and special.
I made this for my partner's work friends on a random Tuesday, and watching them go back for thirds while barely talking told me everything. Someone asked if it was a restaurant recipe, which made me laugh because the truth is even simpler and somehow better.
Ingredients
- Cooked ham, diced (2 cups, about 300 g): This is the backbone of the whole thing, so don't skip it or swap it for bacon. I learned the hard way that quality matters here; a good smoky ham makes the difference between decent and unforgettable.
- Black beans (2 cans, drained and rinsed, or 3 cups cooked): Canned is totally fine and saves you hours, but always rinse them to cut down the sodium and that slightly metallic taste.
- Yellow onion, large and diced (1): This is your flavor foundation, so take a minute to dice it evenly and don't rush the sauté.
- Green bell pepper, diced (1 large): It softens into the broth and adds a subtle sweetness that balances the ham's smokiness.
- Celery stalks, diced (2): Part of the classic trio that builds flavor from the ground up; don't skip it thinking it won't matter.
- Garlic cloves, minced (3): Mince it fresh right before you add it, because the difference between fresh and pre-minced is noticeable in a soup this straightforward.
- Carrot, diced (1 large, optional): I add it for sweetness and texture, but if you leave it out the soup is still wonderful.
- Jalapeño, seeded and minced (1, optional): Only if you want a gentle heat; the seeds add more kick than the flesh.
- Diced tomatoes with juices (1 can, 14 oz/400 g): The acidity here brightens everything, so don't drain the juices.
- Tomato paste (2 tablespoons): This concentrates the tomato flavor and adds depth; stir it in early and let it cook with the spices.
- Low-sodium chicken broth (6 cups/1.5 L): Low-sodium lets you control the salt yourself, which matters in a soup where flavor needs to shine.
- Ground cumin (2 teaspoons): This is the spice that whispers Cuban in every bite; don't use old cumin from the back of your cabinet.
- Dried oregano (1 teaspoon): Mediterranean oregano works best, and a little goes a long way.
- Bay leaf (1): Drop it in whole and fish it out at the end; it flavors the entire pot quietly.
- Smoked paprika (1 teaspoon): This adds that campfire note that makes people ask what secret ingredient you used.
- Ground black pepper (1/2 teaspoon): Fresh cracked is always better than pre-ground.
- Salt, to taste: Hold off on adding much at first since the ham and broth bring their own sodium.
- Lime juice (2 limes) and lime wedges: Fresh lime is non-negotiable here; bottled lime juice changes the whole character of the soup.
- Fresh cilantro, chopped (1/2 cup/15 g): This is what makes people take notice at the end; use the tender leaves and stems, not just the leafy tops.
Instructions
- Build your base:
- Heat a large soup pot over medium heat with a splash of oil, then add the diced onion, bell pepper, celery, and carrot if you're using it. Let them soften for 6 to 8 minutes, stirring now and then, until the onion turns translucent and the kitchen smells like something good is happening.
- Invite the garlic:
- Stir in the minced garlic and cook for just 1 minute until it stops smelling raw and starts smelling alive. This is the moment the whole soup shifts.
- Introduce the ham:
- Add the diced ham and let it warm through for about 3 minutes, stirring occasionally, so it releases its flavor into the base you've built.
- Bloom the spices:
- Mix in the cumin, oregano, smoked paprika, black pepper, and tomato paste all at once. Cook for 1 to 2 minutes while stirring, watching the spices deepen and the tomato paste caramelize slightly at the bottom of the pot.
- Bring it all together:
- Add the black beans, diced tomatoes with their juices, bay leaf, and chicken broth. Stir everything well, bring it to a boil, then lower the heat and let it simmer uncovered for 45 to 60 minutes, stirring every 10 minutes or so to make sure nothing sticks.
- Optional creaminess:
- If you want a thicker, creamier texture, use an immersion blender to puree about a quarter of the soup right in the pot, or scoop out 2 cups, blend it smooth, and stir it back in. This keeps some broth clear while creating a velvety base.
- Finish with brightness:
- Remove the bay leaf, then stir in the fresh lime juice and chopped cilantro. Taste and add salt as needed, remembering that you can always add more but you can't take it back.
- Serve and celebrate:
- Ladle the soup into bowls while it's hot, and set out extra cilantro and lime wedges so people can adjust the brightness to their taste.
Save I made this for my partner during a period when everything felt overwhelming, and watching them eat three bowls while reading the news with a little less tension on their face reminded me that food is not just fuel. Sometimes it's the gentlest form of care you can offer.
The Magic of Blooming Spices
The moment you add the cumin, oregano, and paprika to the tomato paste, something shifts in the pot. The spices release their oils and deepen in color, and if you lean in close, you'll smell the difference between raw spices and awakened ones. This is why taking that extra minute matters; it's not a step to rush through.
When to Puree and When to Leave It Whole
Some people love a soup with visible beans and vegetables, while others want it thick and almost stew-like. The beauty of this recipe is that it works both ways. I usually puree just a little, enough to thicken the broth and create texture, but leave enough whole pieces that you still feel like you're eating something hearty rather than drinking something.
Variations and Extensions
This soup is forgiving and opens itself up to tweaks. Some days I add a splash of hot sauce at the table, other days I serve it with rice stirred right in, and sometimes I top it with fried plantains for crunch. The base is strong enough to carry whatever direction you want to take it, which is partly why I make it so often.
- For a vegetarian version, skip the ham entirely and use vegetable broth instead, then add an extra teaspoon of cumin and maybe some smoked paprika for depth.
- Serve it with crusty bread, white rice, or fried plantains depending on your mood and what's in your kitchen.
- A small pinch of cayenne or a dash of hot sauce at the table lets people heat it up to their own liking without overwhelming anyone.
Save This soup has become my comfort formula, the thing I know will work when I need to feed people something warm and true. It never asks for much, but it always delivers something people want to come back to.
Recipe FAQ Section
- → What type of beans are used in this dish?
Black beans are used, either canned and rinsed or freshly cooked for a tender, creamy texture.
- → Can the smoky flavor be intensified?
Yes, adding a ham bone or smoked ham hock during simmering deepens the smoky richness.
- → Is there a way to make the soup creamier?
Using an immersion blender to puree part of the soup adds a creamy consistency without dairy.
- → What vegetables contribute to the flavor base?
Onions, green bell pepper, celery, garlic, and optional carrot and jalapeño create a savory and aromatic base.
- → How does lime affect the final dish?
Fresh lime juice adds a bright, tangy finish that balances the smoky and savory elements perfectly.
- → Can this dish be adapted for a vegetarian diet?
Omitting ham and substituting vegetable broth provides a flavorful vegetarian-friendly version.