Save My neighbor Marcus showed up at my door one rainy afternoon with a bag of fresh cilantro from his garden and a story about learning to make this soup from his abuela in Havana. We spent the next few hours filling my kitchen with the smell of cumin and ham sizzling in the pot, and by the time we ladled it into bowls, I understood why he'd been so eager to share it. That soup became the reason we started cooking together regularly, and now I make it whenever I need something that tastes like home, even if it's not technically mine.
I served this to my sister's book club on a February evening when snow was piling up outside, and everyone was so surprised that soup could be this satisfying and not heavy. Someone asked for the recipe before they'd even finished their first bowl, and three people came back for seconds while the rest of us were still on our first. It became the kind of dish that people remember you for making.
Ingredients
- Cooked ham, diced (2 cups): The backbone of this soup's savory depth; use the good stuff if you can find it, because it's not an afterthought here but the reason everything else tastes smoky and substantial.
- Black beans, drained and rinsed (2 cans or 3 cups cooked): These absorb all the flavors around them while adding protein and earthiness that makes the soup feel complete without meat doing all the work.
- Yellow onion, large, diced (1): This is where everything begins; the sweetness that caramelizes and softens into the base when you give it time.
- Green bell pepper, large, diced (1): The aromatic trio wouldn't be whole without it, adding a gentle vegetal brightness.
- Celery stalks, diced (2): This is the often-overlooked friend that holds everything together and adds a subtle mineral quality.
- Garlic cloves, minced (3): A minute in the pot and the kitchen smells like you know what you're doing, even if you're making this for the first time.
- Carrot, large, diced (1, optional): If you add this, it dissolves slightly and adds a quiet sweetness that balances the smoke from the paprika.
- Jalapeño, seeded and minced (1, optional): Only if you want heat that builds slowly rather than shouts; seeding it keeps things civilized.
- Diced tomatoes with juices (1 can, 14 oz): The acid that brightens everything and prevents the soup from tasting one-dimensional.
- Tomato paste (2 tablespoons): Don't skip this; it concentrates tomato flavor and adds a subtle richness that makes people wonder what your secret is.
- Low-sodium chicken broth (6 cups): Use good broth here because it's the canvas; your seasoning will only be as good as what you're building on.
- Ground cumin (2 teaspoons): This is the spice that makes people say it tastes Cuban, even if they can't name what they're tasting.
- Dried oregano (1 teaspoon): The Mediterranean note that somehow belongs in every pot of soup worth making.
- Bay leaf (1): It sits quietly in the background contributing a subtle herbal presence that you'll miss if you forget it.
- Smoked paprika (1 teaspoon): This is the magic that gives the soup its warmth and makes it taste like there's a ham bone simmering in it whether you use one or not.
- Ground black pepper (1/2 teaspoon): Just enough to remind you it's there.
- Salt, to taste: Add this at the end because the ham and broth already carry their own salt, and you don't want to overshoot.
- Lime juice (2 limes, freshly squeezed): This is the moment everything wakes up; bottled lime juice will work in a pinch but fresh changes everything about how the soup lands.
- Fresh cilantro, chopped (1/2 cup): Stir half of it in and save the rest for garnish because cilantro deserves to be seen.
Instructions
- Build Your Base:
- Heat oil in a large pot over medium heat and add the onion, bell pepper, celery, carrot, and jalapeño. Let them soften and release their sweetness for 6 to 8 minutes, stirring occasionally; you're not trying to brown them, just make them tender enough to melt into the broth.
- Add the Garlic:
- Stir in the minced garlic and let it cook for just one minute until it stops smelling raw and starts smelling like you're making something real. This brief moment prevents garlic from burning while letting its flavor settle into the oil.
- Introduce the Ham:
- Add the diced ham and cook for 3 minutes, stirring occasionally, so it releases its smoky flavor into everything around it without browning too much. You want it to feel like it belongs in the soup, not like a garnish sitting on top.
- Bloom Your Spices:
- Mix in the cumin, oregano, smoked paprika, black pepper, and tomato paste, cooking for 1 to 2 minutes so the spices lose their raw quality and become aromatic and warm. This step changes everything; don't skip it by dumping everything into broth cold.
- Bring It All Together:
- Add the black beans, diced tomatoes with their juices, bay leaf, and chicken broth, then bring everything to a boil. Once it's boiling, reduce the heat to a simmer and let it bubble gently uncovered for 45 to 60 minutes, stirring occasionally so nothing sticks to the bottom and the flavors marry.
- Optional Creaminess:
- If you want a thicker, creamier texture, use an immersion blender to puree part of the soup right in the pot, or transfer 2 cups to a blender, blend smooth, and stir it back in. This is entirely optional and depends on how you like your soup to feel in your mouth.
- Finish with Brightness:
- Remove the bay leaf, then stir in the fresh lime juice and chopped cilantro, tasting as you go and adding salt only if it needs it. The lime should make everything taste sharper and more alive, like the soup suddenly remembered to smile.
- Serve and Celebrate:
- Ladle the hot soup into bowls and garnish with extra cilantro and lime wedges so people can adjust the brightness to their taste. Crusty bread, rice, or fried plantains alongside make this feel like a complete meal.
Save My mother tasted this soup and immediately called her sister to ask if it was the same kind they used to eat at the Cuban café near their old apartment. That recognition, that sense of something distant becoming present in a bowl, felt like the entire reason to cook it. Food like this does something beyond filling your stomach; it opens a door to somewhere else, somewhere that mattered to someone you love.
When to Make This Soup
On a day when you want the house to smell like something's been simmering for hours but you're not actually tethered to the stove, this is perfect. It's the kind of soup that makes sense on a rainy afternoon or when you're feeding a crowd without wanting to fuss over anything fancy. Winter is when most people crave it, but it's honestly good enough that I find myself making it in other seasons too, just because nothing else satisfies quite the same way.
Making It Your Own
This recipe is written as it came to me, but it's also a template waiting for your preferences. Some people add a ham bone or smoked ham hock during simmering for even deeper flavor, removing it before serving. Others skip the ham entirely and use vegetable broth instead, and the soup becomes vegetarian without losing any of its dignity.
Serving Suggestions and Storage
Crusty bread is the obvious choice for soaking up the broth, but don't sleep on rice alongside the bowl or a side of fried plantains if you're feeling ambitious. This soup tastes even better the next day after the flavors have had time to deepen, and it keeps in the refrigerator for about four days. You can also freeze it in portions and reheat gently on the stovetop whenever you want that same warmth and comfort.
- Add a splash of hot sauce or a pinch of cayenne if you want more heat than the jalapeño provides.
- Always taste and adjust salt at the very end since broth saltiness varies by brand.
- Save the lime wedges and extra cilantro because letting people garnish their own bowl makes everyone feel involved in the meal.
Save This soup has become the thing I make when I want to feel capable in the kitchen and generous at the table. It never lets you down.
Recipe FAQs
- → Can I make this dish vegetarian?
Yes, omit the ham and substitute vegetable broth to keep the flavors hearty while accommodating a plant-based diet.
- → How can I add more heat to the dish?
Include the optional jalapeño and consider a pinch of cayenne or hot sauce to introduce a spicy kick.
- → What is the best way to achieve a creamy texture?
Use an immersion blender or transfer part of the soup to a blender, then mix back in for a smooth, luscious consistency.
- → Can I prepare this soup ahead of time?
Yes, the flavors deepen when refrigerated overnight. Reheat gently before serving, adding fresh lime juice and cilantro last.
- → What are suitable side dishes to serve with this?
Serve alongside crusty bread, rice, or fried plantains to complement the rich and smoky profile.