# What You 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
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing for 5 minutes until softened.
02 - Stir in garlic, jalapeños, and red bell pepper. Cook for 3 minutes until fragrant.
03 - Add diced ham and cook, stirring occasionally, for 4 minutes.
04 - Stir in cumin, smoked paprika, oregano, and bay leaf. Cook for 1 minute.
05 - Add black beans and pour in the broth. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes, stirring occasionally.
06 - Remove bay leaf. For a 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 if desired.
