# 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 & 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 & Garnish
18 - Juice of 2 limes, plus lime wedges for serving
19 - 1/2 cup fresh cilantro, chopped
# How To:
01 - Heat a large soup pot over medium heat with a splash of oil. Add diced onion, green bell pepper, celery, carrot, and jalapeño. Cook for 6-8 minutes until softened, stirring occasionally.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced ham to the pot and cook for 3 minutes, stirring occasionally to combine.
04 - Mix in cumin, oregano, smoked paprika, black pepper, and tomato paste. Cook for 1-2 minutes to release the aromatic oils from the spices.
05 - Add black beans, diced tomatoes with juices, bay leaf, and chicken broth. Bring mixture to a boil, then reduce heat to low and simmer uncovered for 45-60 minutes, stirring occasionally.
06 - Remove bay leaf. For a creamier consistency, use an immersion blender to puree a portion of the soup directly in the pot, or transfer 2 cups to a blender, puree, and return to the pot.
07 - Stir in lime juice and chopped cilantro. Taste and adjust salt as needed.
08 - Ladle soup into bowls and garnish with additional cilantro and lime wedges. Serve hot.
