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.
❤️ 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.
- dried white kidney beans
- ham bone
- butter or olive oil
- cooked ham
- bay leaf
- dried thyme
- salt and pepper, to taste
- fresh parsley, chopped optional garnish
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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
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.
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.
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.
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.
Use leftover ham to make this creamy ham and pea pasta, delicious.
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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! ⭐️⭐️⭐️⭐️⭐️
Ham Bone Soup Recipe
- 2 cups white kidney beans, uncooked
- 12 cups water
- 1 ham bone
- 2 Tablespoons butter or olive oil
- 3 carrots, peeled and chopped
- 3 stalks celery, chopped
- 2 small onions, peeled and diced
- 2 cups cubed cooked ham
- 1 bay leaf
- 1 Tablespoon dried thyme
- salt and pepper, to taste
- In a large stockpot over high heat, add the beans and cover with 4 cups of water. Over medium high heat, bring the bean mixture to a boil. Then, reduce the heat to low and simmer, covered, for 1 hour until beans are well cooked. Drain and set aside.
- In another 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 the butter or oil.
- Add the chopped vegetables and saute for 2 minutes.
- Add the cubed ham, thyme, bay leaves, beans, salt and pepper. 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.