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Stir the ham into the soup and cook until the ham is warmed through, about 2 minutes. Remove the pot from the heat and stir in the pepper, vinegar, and scallion tops.

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Transfer to a large bowl and stir in 1 1/2 cups of water. Cover and refrigerate the soup until cold, at least 2 hours. Meanwhile, in the same skillet, heat the remaining 1 tablespoon of olive oil.

Posted: June 18, 2025 | Last updated: June 18, 2025 A keto-friendly twist on a classic comfort dish—learn how to prepare black bean soup adapted for low-carb diets without sacrificing flavor.