Sopa de Jamón

Sopa de Jamon (Puerto Rican Ham soup) cooked in a large caldero with a side of white rice.

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Warm up with this authentic Puerto Rican Sopa de Jamón (Ham Soup) made with smoky ham, vegetables, and noodles simmered in a flavorful broth. Simple, hearty, and delicious.

Prep Time10

Cook Time40

Total Time50

Course: Dinner, Soups

Cuisine: Puerto Rican

Servings:

Calories: 440kcal

Author: Catherine Arena

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.

Notes

Recipe Notes:

Ham: Traditionally we make sopa de jamon with smoked ham steak, but if you’ve a leftover ham bone from a holiday meal, use it! It adds incredible flavor and makes the broth even richer and more comforting. Note: If using a holiday ham bone that is seasoned with any kind of sugar glaze, make sure to rinse off well or your ham soup will become sweet.

Making Ahead: You can make this soup up to 3 - 4 days in advance with no problem just add the pasta right before you're ready to serve so that it does not become mushy.

Storing: If you have a lot of soup , store it right in the pot covered or in an airtight container for up to 4 days in the refrigerator.

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