Our Ham Bone Soup Recipe is one of my favorite ways to use leftover ham. The soup is loaded with hearty ham chunks and beans, fresh veggies, and the delicious leftovers from a spiral-cut ham dinner. A big bowl of comfort everyone will love.
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❤️ Why you'll love this recipe
- This tasty ham and bean soup is a fabulous way to recreate leftovers into another meal.
- Very little prep is needed for this leftover ham bone soup.
- Ingredients can be swapped for what is in your pantry. The type of bean used can be flexible.
- If you don't want to make the bean soup recipe right after having your ham, freeze the bone for up to 3 months.
Ingredients
- dried white kidney beans
- water
- ham bone
- butter or olive oil
- carrots
- celery
- onions
- cooked ham
- bay leaf
- dried thyme
- salt and pepper, to taste
- fresh parsley, chopped optional garnish
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Equipment
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Place the beans in a large soup pot, cover with water.
- Cook beans for about 1 hour.
3. Place the meaty ham bone in a large stock pot in water. Let simmer for 2hours.
4. Drain the stock and ham through a sieve to collect the bone and the pieces of ham.
5. Add oil or butter to a stockpot, mix in the veggies.
6. Saute for about 2 minutes, the veggies will soften.
7. Add in the cooked beans and herbs.
8. Mix in the diced ham.
9. To the pot, add the ham bone stock. Bring the soup to a boil, then simmer for about 20 minutes. Veggies will be tender. Ready to serve
Storage
The bone can be stored in the fridge, well wrapped for up to 3 days.
The ham bone can also be frozen for up to 3 months. We don't even defrost it when making this soup, just place it in the water and add about 15-20 minutes to the cooking time.
Ham Bone Soup can be kept in the fridge or frozen. The same time frame goes for the soup as the bone, 3 months in the freezer. To defrost, take out of the freezer and defrost in the fridge overnight. The soup can also be microwaved. Follow the manufacturer's instructions to reheat the soup.
Expert Tips
Expert Tip:
Frequently Asked Questions
A leftover ham bone can be kept in the refrigerator for up to 3 days in an airtight covered container or in a sealed plastic storage bag. If you chose to freeze the bone, it can be stored in the freezer in a freezer-safe bag for up to 3 months.
Ham hocks and ham bones are not the same thing. A ham hock is usually smoked and cured while a ham bone is from a ham that has been cooked such as a spiral ham or country ham. Either can be used t make this soup.
Variations
The base soup with the ham bone is going to be delicious with any type of veggie. I have given here a wonderful base soup and I hope you make it often. However, if you have other ingredients feel free to use them to make a great soup with unique flavors.
Great Northern Beans are another great choice for a bean to add to this delicious soup.
A few ingredients to add would be diced potatoes, corn, string beans, green veggies such as spinach or arugula.
Everyone loves a good old fashion spiral ham. I always buy a larger ham than needed so I have leftover ham to make this soup and pasta with ham and peas.
Serving Suggestions
This soup is just perfect alone served with a nice air fryer biscuit.
Hawaiian Sweet Rolls are another tasty choice for dipping into the soup.
Another great choice is to serve along with a simple Arugula Salad.
Similar recipes
Use leftover ham to make this creamy ham and pea pasta, delicious.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Ham Bone Soup Recipe
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- 2 cups dry white kidney beans
- 12 cups water The total amount used is 12 cups
- 1 ham bone Note 1
- 2 Tablespoons unsalted butter Note 2
- 1 ½ cups carrots peeled and chopped, about 3 carrots
- 3 stalks celery chopped
- 2 small yellow onions peeled and diced
- 1 bay leaf
- 1 Tablespoon ground thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups cubed cooked ham
- fresh herbs chopped, optional garnish.
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Instructions
- In a large stockpot over high heat, add 2 cups dry white beans and cover with 4 cups of water. Bring the beans to a rapid boil. Reduce the heat to low and simmer, with the pot covered for 1 hour until the beans are cooked. They will be fork tender. in the refrigerator in a covered container until ready to add back to the soup.
- Drain the beans in a colander. Place the beans in a covered container in the refrigerator until ready to add them back to the soup.
- To the same large stock pot, over high heat, add the remaining 8 cups of water. Add the ham bone. Bring the water to a boil. Reduce to medium-low to simmer for 2 hours.
- Place a fine mesh sieve or colander over a stockpot or large bowl and drain the ham bone stock into the stockpot, using the sieve to catch the bone and any pieces of ham.
- Place clean stockpot over medium heat and add 1 Tablespoon of unsalted butter
- Add 1½ cups chopped carrots, 3 stalks of chopped celery, and diced yellow onions, saute for 2 minutes to let the vegetables soften.
- To the pot, add the cubed ham, thyme, bay leaves, beans, salt and pepper. Also add in any excess ham pieces that came off the bone back into the pot. Stir well.
- Add the reserved ham bone stock and increase heat to medium-high. Bring soup to a boil, then reduce and simmer on medium to medium-low for 20 minutes, or until vegetables have reached your desired level of tenderness.
- Taste for seasoning, if needed, adjust any seasoning. Ready to serve.
- Feel free to garnish with fresh herbs of available.
