Black Bean Ham Soup Jalapeños (Print Version)

Smoky ham and black beans meet spicy jalapeños in this hearty, warming dish ideal for cold weather.

# What You'll Need:

→ Meats

01 - 9 oz smoked ham, diced

→ Legumes

02 - 2.5 cups cooked black beans, drained and rinsed

→ Vegetables & Aromatics

03 - 1 large onion, diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 2 medium jalapeños, seeds removed and finely chopped
08 - 1 red bell pepper, diced

→ Liquids

09 - 6 cups low-sodium chicken or vegetable broth

→ Spices & Herbs

10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 0.5 teaspoon dried oregano
13 - 1 bay leaf
14 - Salt and black pepper to taste

→ Finishing Touches

15 - 2 tablespoons olive oil
16 - Fresh cilantro, chopped for garnish
17 - Lime wedges for serving

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in garlic, jalapeños, and red bell pepper. Cook for 3 minutes until fragrant.
03 - Add diced ham and cook, stirring occasionally, for 4 minutes.
04 - Stir in cumin, smoked paprika, oregano, and bay leaf. Cook for 1 minute.
05 - Add black beans and pour in the broth. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes, stirring occasionally.
06 - Remove bay leaf. For a thicker consistency, use an immersion blender to partially purée the soup if desired.
07 - Season with salt and black pepper to taste.
08 - Ladle soup into bowls. Garnish with fresh cilantro and serve with lime wedges if desired.

# Additional Tips::

01 -
  • It's deceptively simple to make but tastes like you spent all day tending the stove.
  • The combination of smoky ham and spicy jalapeños creates layers that make you want another bowl before you've finished the first.
  • One pot means minimal cleanup, which matters when it's freezing outside.
02 -
  • Don't skip the blooming step with your spices—that single minute of cooking time releases their essential oils and prevents them from tasting like you're eating dried herbs.
  • If your soup tastes too salty by the end, resist the urge to add more broth because it'll dilute everything else; instead add a splash of lime juice, which somehow makes salt taste less aggressive.
03 -
  • Keep the heat gentle during the simmer; a rolling boil will break down the beans into mush and cloud your broth, while a quiet bubble preserves texture and clarity.
  • Save a little cilantro and lime juice for finishing because that final bright addition transforms a warm soup into something that feels fresh and alive.
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