Black Bean Ham Jalapeños (Printable)

Smoky ham and black beans combine with jalapeños for a spicy, hearty winter dish.

# What You'll Need:

→ Meats

01 - 9 oz smoked ham, diced

→ Legumes

02 - 2.5 cups cooked black beans, or two 14 oz cans, 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 diced onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in minced garlic, chopped jalapeños, and diced red bell pepper. Cook for 3 minutes until fragrant.
03 - Add diced ham and cook, stirring occasionally, for 4 minutes to develop flavors.
04 - Stir in ground cumin, smoked paprika, oregano, and bay leaf. Cook for 1 minute until aromatic.
05 - Add black beans and pour in broth. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes, stirring occasionally.
06 - Remove bay leaf. For thicker texture, 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.

# Expert Tips:

01 -
  • Deep, smoky flavor: Smoked ham and smoked paprika create a richly layered broth that tastes like it simmered all day.
  • Perfectly spiced heat: Fresh jalapeños deliver a warming kick you can dial up or down to your liking.
  • Naturally gluten-free: With simple, wholesome ingredients, this soup fits gluten-free diets effortlessly—just verify your ham and broth labels.
  • One-pot simplicity: Everything comes together in a single large pot, making cleanup a breeze.
  • Meal-prep friendly: This soup tastes even better the next day, making it ideal for batch cooking and leftovers.
02 -
  • Control the heat: Remove jalapeño seeds for a milder soup, or leave them in—and add a pinch of cayenne—for serious fire.
  • Partial blending is key: Using an immersion blender to purée just a portion of the soup creates a thick, velvety base while keeping satisfying chunks of beans and vegetables throughout.
  • Check your labels: If keeping this dish gluten-free, always verify that your smoked ham and broth are certified gluten-free, as some processed products contain hidden gluten.
  • Salt at the end: The smoked ham and broth already carry salt, so season only after simmering to avoid over-salting.
  • Make it ahead: This soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months—simply reheat gently on the stovetop.
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