Ham Black Bean Soup Lime (Printable Version)

Smoky ham and black beans simmered with lime, cilantro, and warm spices for a satisfying meal.

# What You'll Need:

→ 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 and 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 and Garnish

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

# Directions:

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 soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced ham to the pot and cook for 3 minutes, stirring occasionally.
04 - Mix in cumin, oregano, smoked paprika, black pepper, and tomato paste. Cook for 1-2 minutes to release flavors.
05 - Add black beans, diced tomatoes with juices, bay leaf, and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 45-60 minutes, stirring occasionally.
06 - Remove bay leaf. For a creamier texture, use an immersion blender to puree part of the soup, or transfer 2 cups to a blender, puree, and return to the pot.
07 - Stir in lime juice and chopped cilantro. Taste and adjust salt as needed.
08 - Ladle soup into bowls and garnish with fresh cilantro and lime wedges.

# Expert Suggestions:

01 -
  • It's the kind of soup that tastes like someone's been simmering it all day, even though you'll have it ready in under two hours.
  • The lime and cilantro hit you at the end like a conversation suddenly shifts from serious to joyful.
  • Leftovers taste even better the next day, which means you're actually giving yourself a gift.
02 -
  • Never skip the spice-blooming step—those few minutes transform ground cumin and paprika from powdery to aromatic, and your whole soup tastes deeper because of it.
  • If your broth is high in sodium already, go easy on salt early; you can always add more, but you can't take it back.
03 -
  • If you have a ham bone or smoked ham hock, simmer it in the broth at the beginning instead of using diced ham; the depth is unreal, though you'll need to fish it out before serving.
  • Taste the soup about forty minutes into simmering and adjust seasonings then; the longer it sits, the more the flavors meld and strengthen, so your final taste at the end might need a different touch than you'd expect.
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