Ham Black Bean Lime Cilantro (Printable version)

Smoky ham and black beans combined with lime and cilantro for a comforting, flavorful dish.

# 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, stirring occasionally, until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant. Add diced ham and cook for 3 minutes more, stirring occasionally.
03 - Mix in cumin, oregano, smoked paprika, black pepper, and tomato paste. Cook for 1-2 minutes, stirring constantly to release the aromatics.
04 - Add black beans, diced tomatoes with juices, bay leaf, and chicken broth. Bring to a boil over medium-high heat, then reduce heat to low and simmer uncovered for 45-60 minutes, stirring occasionally.
05 - Remove the bay leaf. For a creamier soup, use an immersion blender to partially puree, or transfer 2 cups to a blender, puree, and return to pot. This step is optional.
06 - Stir in fresh lime juice and chopped cilantro. Taste the soup and adjust salt as needed.
07 - Ladle into bowls and serve hot, garnished with additional fresh cilantro and lime wedges.

# Expert Advice:

01 -
  • It's the kind of soup that fills your kitchen with an aroma so good you'll find yourself standing by the stove just breathing it in.
  • One pot, mostly hands-off simmering time, and it actually tastes better the next day.
  • The lime and cilantro at the end feel like a small celebration, turning something hearty into something bright.
02 -
  • Drain and rinse your canned beans—it sounds like a small step but it prevents the soup from becoming starchy and cloudy.
  • Don't skip the lime juice, it's the difference between a good soup and one that tastes alive.
  • Fresh cilantro goes in at the very end, never cooked down, or you lose the whole point of it.
03 -
  • Use fresh lime juice, not bottled—it's the difference between this tasting bright and tasting like a shadow of itself.
  • Buy good ham, dice it yourself, and taste it before it goes in the pot—if the ham isn't good, the soup knows.
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