Warm up with this authentic Sopa de Jamón (Puerto Rican Ham Soup), made with smoky ham, vegetables, and noodles simmered in a flavorful broth. Simple, hearty, and delicious.
In Puerto Rico, we don't really need a reason to make soup, it's just part of everyday life. Whether it's raining, you're feeding a crowd, want something easy to make for dinner, or you've got a leftover ham bone sitting in the freezer (like I did!), there's always a good excuse for a comforting bowl of Puerto Rican soup. The best Sopa de Jamón always comes from using both a ham bone and chopped ham.
For this recipe, I used a ham bone I had saved from Easter. We don't always cook it that way traditionally, so if you don't have one, no worries, your soup will still taste amazing. But if you do, use it and remember to save your ham bone this holiday season, it makes this soup even better than it already is! But the same that I say that, watch out cause your bone may be too soup and affect the broth!
Love cozy soups like we? These are just a few of our favorites, Puerto Rican chicken soup (sopa de pollo), sopa de salchichón (salami soup), sopa de lentejas (lentil soup) and for a heartier soup, we love our asopao de gandules (pigeon pea stew).
Ingredients
See my recipe card below for a complete list of the ingredients with measurements.
Step By Step Instructions
Step 1: Add the oil in a caldero or medium-to-large pot over medium heat. Add the peppers, onions, sofrito, sazon and garlic puree. Stir and sauté for 3-4 minutes, until fragrant.
Step 2: Add the chopped ham and cook for another 2-3 minutes, stirring occasionally.
Step 3: Stir in the roasted bell peppers, tomato sauce, olives, and the ham bone (if using).
Step 4: Pour in the water and season with salt and pepper to taste. If you're using a ham bone, simmer for about 1 hour, adding the corn, potatoes, and carrots during the last 30 minutes of cooking.
*If you're only using chopped ham, add the corn, potatoes, and carrots now and simmer for about 30 minutes.
Step 5: Add the pasta and cilantro, and cook until the pasta is tender. Taste and adjust salt if needed.
Step 6: Serve warm with a side of arroz blanco (Puerto Rican white rice) and slices of ripe avocado.
Other Puerto Rican Soups You Will Love
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📖 Recipe
Sopa de Jamón
Ingredients
- 1½ pound ham steak cut into small cubes
- 2 corn cobs cut into 2 inch pieces
- 2 potatoes peeled and cut into large chunks
- 2 carrots peeled and sliced
- 1 cup fideo or shell pasta
- 1 onion chopped
- 1 red bell pepper rinsed and chopped
- 1 roasted bell pepper (optional) chopped
- 4 ounces tomato sauce
- ¼ cup sofrito
- 6 teaspoons garlic puree or 6 cloves finely minced
- ⅓-½ cup pimiento stuffed olives
- 1 envelope sazon with annatto
- ½ cup cilantro rinsed and chopped
- 2 tablespoons vegetable or corn oil
- 10 cups water
- salt and ground pepper to taste
Instructions
- Add the oil in a caldero or medium-to-large pot over medium heat. Add the peppers, onions, sofrito, sazon and garlic puree. Stir and sauté for 3-4 minutes, until fragrant.
- Add the chopped ham and cook for another 2-3 minutes, stirring occasionally.
- Stir in the roasted bell peppers, tomato sauce, olives, and the ham bone (if using).
- Pour in the water and season with salt and pepper to taste. If you're using a ham bone, simmer for about 1 hour, adding the corn, potatoes, and carrots during the last 30 minutes of cooking.*If you're only using chopped ham, add the corn, potatoes, and carrots now and simmer for about 30 minutes.
- Add the pasta and cilantro, and cook until the pasta is tender. Taste and adjust salt if needed.
- Serve warm with a side of arroz blanco (Puerto Rican white rice) and slices of ripe avocado.
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