Ham Black Bean Lime Cilantro (Printable Version)

Smoky ham combined with black beans, lime, and cilantro for a rich, satisfying meal full of bold flavors.

# 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
19 - 1/2 cup fresh cilantro, chopped
20 - Lime wedges for serving

# Step-by-Step Guide:

01 - Heat a large soup pot over medium heat. Add a splash of oil, then sauté onion, bell pepper, celery, carrot, and jalapeño for 6-8 minutes until softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the diced ham 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 bloom the spices.
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 the bay leaf. For a creamier texture, use an immersion blender to purée part of the soup, or transfer 2 cups to a blender, purée, and return to the pot.
07 - Stir in the lime juice and chopped cilantro. Taste and adjust salt if needed.
08 - Ladle soup into bowls and serve hot, garnished with additional cilantro and lime wedges.

# Additional Tips::

01 -
  • It comes together in under two hours and tastes like you've been tending it all day.
  • The lime and cilantro finish transforms something warm and smoky into something bright enough to feel like a celebration on your tongue.
  • You can make a massive batch and eat well for days without touching the stove again.
02 -
  • Don't rush the simmering time; those 45 to 60 minutes are when the soup actually becomes itself, not just ingredients in broth.
  • Fresh lime juice makes an enormous difference compared to bottled, and cilantro should be added at the very end so it stays bright and doesn't turn dark and bitter from the heat.
03 -
  • Blooming your spices in tomato paste for a minute or two before adding liquid creates a depth that feels like it took hours to achieve.
  • Using fresh lime juice instead of bottled and adding cilantro only at the end keeps those flavors sharp and alive instead of cooked into submission.
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