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Puerto Rican Ham and Noodle Soup

This hearty Puerto Rican Ham Soup, also known as Sopita de Jamón con Fideos, is loaded with tender ham, potatoes, yuca, corn, carrots, and noodles simmered in a flavorful sofrito-based broth. It's the perfect comfort food and a delicious way to use leftover holiday ham.
Print Recipe
Bowl of Puerto Rican Ham soup with a piece of bread in background
Prep Time:15 minutes
Cook Time:55 minutes
Total Time:1 hour 10 minutes

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.
  • Recipe Video Tip:
    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 soup
Calories: 365kcal
Author: Yessi