Ham Black Bean Soup Lime (Print View)

A comforting blend of smoky ham, black beans, lime, and cilantro in a flavorful broth.

# Components:

→ Meats

01 - 2 cups cooked ham, diced

→ Legumes

02 - 2 cans (15 oz each) black beans, drained and rinsed

→ Vegetables

03 - 1 large yellow onion, diced
04 - 1 large green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 1 large carrot, diced
08 - 1 jalapeño, seeded and minced
09 - 1 can (14 oz) diced tomatoes with juices
10 - 2 tablespoons tomato paste

→ Liquids

11 - 6 cups low-sodium chicken broth

→ Spices & Seasonings

12 - 2 teaspoons ground cumin
13 - 1 teaspoon dried oregano
14 - 1 bay leaf
15 - 1 teaspoon smoked paprika
16 - 1/2 teaspoon ground black pepper
17 - Salt to taste

→ Finishing & Garnish

18 - Juice of 2 limes plus lime wedges for serving
19 - 1/2 cup fresh cilantro, chopped

# Preparation Steps:

01 - Heat a large soup pot over medium heat with a splash of oil. Add diced onion, bell pepper, celery, carrot, and jalapeño. Cook for 6-8 minutes until vegetables are softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until aromatic.
03 - Add diced ham to the pot and cook for 3 minutes, stirring occasionally to integrate flavors.
04 - Mix in cumin, oregano, smoked paprika, black pepper, and tomato paste. Cook for 1-2 minutes to develop and toast the spice flavors.
05 - Add black beans, diced tomatoes with juices, bay leaf, and chicken broth. Bring to a rolling boil, then reduce heat and simmer uncovered for 45-60 minutes, stirring occasionally.
06 - Remove bay leaf from pot. For a creamier consistency, use an immersion blender to partially puree the soup in the pot, or transfer 2 cups to a blender, puree until smooth, and return to the pot.
07 - Stir in fresh lime juice and chopped cilantro. Taste the soup and adjust salt seasoning as needed.
08 - Ladle hot soup into bowls and garnish with additional fresh cilantro and lime wedges.

# Expert Advice:

01 -
  • It comes together in under two hours but tastes like it's been simmering all day.
  • The ham does the heavy lifting flavor-wise, so you're not fussing with complicated spice ratios.
  • That lime and cilantro finish hits different every single time, turning a basic soup into something people ask for by name.
02 -
  • The lime juice is not optional; it's what transforms this from a good soup into the one people remember and ask you to make again.
  • If you have access to a ham bone or smoked ham hock, simmer it with the broth instead of using only diced ham, and you'll unlock a depth of flavor that feels almost magical.
03 -
  • Don't let the soup boil hard for the full 45 to 60 minutes; a gentle simmer lets the flavors meld without the broth reducing too much or tasting harsh.
  • Make this a day ahead if you can; the flavors settle and become rounder overnight, and the soup tastes even better reheated.
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