Looking for a cozy, hearty soup that’s packed with flavor? This Puerto Rican Ham Soup, also known as Sopita de Jamón con Fideos, is the perfect comfort food for chilly evenings, rainy days, or whenever you’re craving a warm bowl of goodness.
Made with tender ham, flavorful homemade-style broth, vegetables, and noodles, this soup is one of those recipes that feels so cozy. It’s also a fantastic way to use up leftover holiday ham after Easter, Thanksgiving, or Christmas.
The best part? This recipe is incredibly flexible. You can customize the vegetables based on what your family loves and what you have on hand.
What Is Sopita de Jamón?
Sopita de Jamón is a traditional Puerto Rican style ham soup made with ham, sofrito, vegetables, and noodles simmered together in a flavorful broth. Every family has their own version, and that’s part of what makes Puerto Rican cooking so special.
Some families add potatoes, others add yuca (cassava), corn, carrots, or even pumpkin. The beauty of this soup is that it’s meant to be adapted to your family’s tastes.
Why You’ll Love This Puerto Rican Ham Soup
- Easy to make in one pot
- Great way to use leftover ham
- Loaded with vegetables
- Family-friendly and kid-approved
- Perfect comfort food recipe
- Freezer-friendly
Ingredients
- 2 tablespoons oil (I use avocado oil)
- 2–3 tablespoons sofrito
- 1 small onion, chopped
- 1 to 1½ pounds ham, diced
- Ham bone (optional)
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 2 teaspoons oregano
- 1 teaspoon turmeric
- 1 teaspoon annatto (achiote) powder
- 1 garlic clove, minced (or ½ teaspoon garlic powder)
- ½ teaspoon black pepper
- 10 cups water
- 3 small white potatoes, peeled and cubed
- 2 cups yuca (cassava), peeled and cut into chunks
- 1 cup carrots, sliced
- 3 ears corn, cut into pieces
- ½ cup fresh cilantro, chopped
- fettuccine or spaghetti noodles, broken into thirds
- Salt or adobo, to taste
How to Make Puerto Rican Ham Soup
Step 1: Build the Flavor Base
Heat the avocado oil in a large Dutch oven over medium-high heat. Add the sofrito and chopped onion. Cook for 3–4 minutes until fragrant.
Step 2: Add the Ham
Stir in the diced ham and ham bone. Cook for 2–3 minutes, allowing the ham to release some of its flavor into the pot.
Add the tomato paste and mix well.
Step 3: Season the Broth
Add the cumin, oregano, turmeric, annatto, garlic, and black pepper.
Pour in the water and stir everything together. Bring the mixture to a gentle simmer.
Cover and cook over medium heat for about 20 minutes.
Step 4: Add the Vegetables
After the broth has simmered, add the potatoes, yuca, carrots, and corn.
Taste the broth and adjust the seasoning if needed. Since ham can be naturally salty, you may only need a small amount of additional salt or adobo.
Cover and cook for another 20 minutes.
Step 5: Finish with Cilantro and Noodles
Stir in the fresh cilantro.
Add the broken noodles and mix well.
Cover and cook for an additional 15 minutes, or until the noodles and vegetables are tender.
Step 6: Serve and Enjoy
Remove the ham bone before serving if desired.
Ladle the soup into bowls and enjoy this comforting Puerto Rican favorite with a slice of crusty bread or a side of tostones.
Tips for the Best Sopita de Jamón
- Save your holiday ham bone for extra flavor.
- Use frozen yuca if fresh is unavailable.
- Don’t skip the sofrito—it creates the authentic Puerto Rican flavor base.
- Add the vegetables your family enjoys most. Soup recipes are meant to be flexible!
- Break the noodles into smaller pieces for easier serving and eating.
Storage Tips
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Keep in mind that the noodles will continue to absorb liquid as the soup sits. When reheating, simply add a splash of water or broth to loosen it back up.
Frequently Asked Questions
Can I make Puerto Rican ham soup with leftover holiday ham?
Absolutely! This is one of the best ways to use leftover Easter, Thanksgiving, or Christmas ham.
Can I substitute the yuca?
Yes. If you can’t find yuca, you can use additional potatoes or another root vegetable.
Can I freeze this soup?
Yes, although the noodles may soften after thawing. For best results, freeze the soup before adding the noodles and add fresh noodles when reheating.
Want to see the Video to this recipe? Check it out here 👉🏻 Puerto Rican Ham & Noodle Soup
More Puerto Rican Soup Recipes You’ll Love
This Puerto Rican Ham Soup is hearty, comforting, and packed with the flavors of home. Whether you’re using leftover holiday ham or simply craving a warm bowl of soup, this Sopita de Jamón con Fideos is sure to become a family favorite.
💖 Yessi
Puerto Rican Ham and Noodle Soup
Equipment
- 1 7 qrt Dutch Oven
Ingredients
- 2 tablespoons avocado oil
- 2-3 tbsp tablespoons sofrito
- 1 small onion chopped
- 1 to 1½ pounds ham diced
- 1 ham bone optional
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 2 teaspoons oregano
- 1 teaspoon turmeric
- 1 teaspoon annatto achiote powder
- 1 garlic clove minced (or ½ teaspoon garlic powder)
- ½ teaspoon black pepper
- 10 cups water
- 3 small white potatoes peeled and cubed
- 2 cups yuca cassava, peeled and cut into chunks
- 1 cup baby carrots or sliced carrots
- 3 ears corn cut into thirds
- ½ cup fresh cilantro chopped
- 8 ounces fettuccine or spaghetti noodles broken into thirds
- 1 teaspoon adobo seasoning optional, or to taste
Instructions
- Heat the avocado oil in a large Dutch oven over medium-high heat.
- Add the sofrito and chopped onion. Cook for 3–4 minutes until fragrant.
- Stir in the diced ham and ham bone. Cook for 2–3 minutes.
- Add the tomato paste and stir to combine.
- Add the cumin, oregano, turmeric, annatto powder, garlic, and black pepper.
- Pour in the water and stir well. Bring the soup to a simmer.
- Cover and reduce heat to medium. Simmer for 20 minutes.
- Add the potatoes, yuca, carrots, and corn.
- Taste the broth and add adobo seasoning or salt if needed.
- Cover and cook for another 20 minutes, or until the vegetables begin to soften.
- Stir in the chopped cilantro.
- Add the broken noodles and stir.
- Cover and cook for an additional 15 minutes, or until the noodles and vegetables are tender.
- Remove the ham bone if using.
- Serve hot and enjoy.
Notes
- Leftover Easter, Thanksgiving, or Christmas ham works perfectly in this recipe.
- The ham bone adds incredible flavor but can be omitted.
- Feel free to customize the vegetables based on your family’s preferences.
- Frozen yuca is a great substitute when fresh yuca isn’t available.
- The noodles will absorb broth as the soup sits. Add a splash of water or broth when reheating leftovers.
- Watch the full video tutorial to see how I build layers of flavor using sofrito, ham, and a ham bone for the most delicious Puerto Rican ham soupRecipe Video Tip:
This soup is one of my favorite ways to use leftover holiday ham. My family especially loves the addition of yuca, but feel free to use the vegetables your family enjoys most. That’s the beauty of Puerto Rican soups, every family makes them a little differently!
