If you prefer to make a vegetarian version of this soup, you can leave out the ham.



Ingredient Checklist


Instructions Checklist
  • In a large pot (6 to 8 quarts), brown ham over medium-high heat, 2 to 3 minutes per side. Transfer to a cutting board; set aside.

  • Reduce heat to medium. Heat oil. Add onion, and cook, stirring often, until lightly browned, 2 to 3 minutes. Add jalapeno, garlic, cumin, and oregano; cook, stirring, until fragrant and garlic is tender, 1 to 2 minutes. Add beans and 4 cups water. Simmer 10 minutes.

  • Remove from heat; stir in cilantro leaves. Using an immersion or regular blender (work in batches so as not to fill regular blender more than halfway), puree soup until smooth. Add more water to thin soup, if desired.

  • Ladle soup into bowls. Cut ham into 1/2-inch cubes; sprinkle over soup. Garnish with jalapeno, cilantro sprigs, and lime wedges, as desired.

Cook's Notes

A handheld immersion blender lets you puree this soup in the same pot it is cooked in.

Reviews (2)

13 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Love this recipe. I've been making it for years. You can turn the heat up or down depending on the amount of Jalapeno. Put some tortilla chips on the side and kids gobble it up.
Rating: Unrated
This was a great recipe. I accidentally put in too much water at the end, but saved it with a natural food thickening powder. I put sour cream as a garnish, which tasted great but obviously has more fat. Thanks!