Savory Leftover Ham Bone Soup

There’s something comforting about making soup with a leftover ham bone. After the big holiday meal, when everyone’s gone home and the kitchen’s finally quiet, I love knowing that there’s still one more special dish to look forward to. I’ve learned over the years that the best soups are often the simplest ones, made with ingredients we already have sitting in our pantry.

Every time I make this soup, it reminds me of how my mom would save every ham bone after family gatherings. She’d always say, “The best flavors are hiding in that bone!” And you know what? She was right. With just a few basic vegetables and that flavorful ham bone, you can make a soup that tastes like it came straight from grandma’s kitchen.

If you’re like me and hate seeing good food go to waste, this recipe is perfect. It’s my go-to way to stretch those holiday leftovers into another cozy meal that my whole family looks forward to just as much as the original ham dinner.

What Kind of Ham Bone Should I Use?

A meaty ham bone from a leftover holiday ham or spiral-cut ham works perfectly for this soup. The bone should still have some meat attached to it – this is what adds rich flavor to your broth as it simmers. If you don’t have a ham bone saved from a recent meal, you can ask at your local butcher shop, as they sometimes sell ham bones specifically for soup-making. While a smoked ham bone will give you the most traditional flavor, a non-smoked bone will still make a tasty soup. Just be sure to avoid using a completely cleaned-off bone, as you need those bits of meat and fat to create that classic, homestyle ham soup flavor.

Options for Substitutions

This soup is pretty forgiving and works well with several substitutions, though some ingredients are key:

• Ham bone: The ham bone is pretty important for the authentic flavor, but if you don’t have one, you can use 4-5 slices of bacon plus 2 cups of chicken stock to add smokiness and depth. Just cook the bacon first and use the fat instead of olive oil.
• White kidney beans: Any beans work great here! Try great northern beans, navy beans, or even pinto beans. Just make sure to rinse them well before adding.
• Russet potato: You can swap in red potatoes, yukon golds, or even sweet potatoes. If using sweet potatoes, they’ll cook a bit faster, so add them about 5 minutes later than regular potatoes.
• Fresh thyme: No fresh thyme? Use 1/4 teaspoon dried thyme instead. You could also try rosemary or sage if that’s what you have on hand.
• Frozen corn: Canned corn works just fine – just drain it well. You can also skip the corn and add extra carrots or even some celery.
• Leftover ham: If you’re short on leftover ham, you can use diced ham steak from the store, or even smoked turkey for a different twist.

Watch Out for These Mistakes While Cooking

The biggest mistake when making ham bone soup is rushing the simmering process – letting the ham bone simmer slowly for at least 2-3 hours is crucial for extracting all the rich flavors and getting that hearty broth you’re looking for. Another common error is adding the vegetables too early in the cooking process, which can make them mushy and overcooked – instead, add the carrots and potatoes during the last 30-45 minutes of cooking. To keep your soup from becoming too salty, wait until the end to season it, as the ham bone will release quite a bit of salt during cooking. For the best results, remove the ham bone before serving and shred any remaining meat off it to add back to the soup, and don’t forget to fish out those bay leaves before serving – nobody wants to bite into one of those!

What to Serve With Ham Bone Soup?

This hearty ham bone soup is practically a meal on its own, but a few simple sides can make it even better! A warm, crusty loaf of French bread or some homemade cornbread is perfect for soaking up all that flavorful broth. If you want to add some green to your meal, a simple side salad with mixed greens and a light vinaigrette dressing helps balance out the richness of the soup. For an extra cozy touch, try serving some warm, flaky biscuits on the side – they’re especially good when you spread them with a little butter and honey.

Storage Instructions

Keep Fresh: This hearty ham bone soup will stay good in the fridge for 4-5 days when kept in an airtight container. The flavors actually get even better after a day or two as everything mingles together! Just remember to let the soup cool completely before putting it in the fridge.

Freeze: This soup is perfect for freezing! Let it cool completely, then portion it into freezer-safe containers or bags, leaving a bit of space for expansion. It’ll keep well in the freezer for up to 3 months. I like to freeze it in individual portions for easy lunches.

Reheat: When you’re ready to enjoy your soup again, warm it up slowly on the stovetop over medium-low heat, stirring occasionally. If it’s frozen, thaw it overnight in the fridge first. You might need to add a splash of water or broth if it’s thickened up during storage.

Preparation Time	10-15 minutes
Cooking Time	40-75 minutes
Total Time	50-90 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 50-60 g
• Fat: 25-30 g
• Carbohydrates: 60-70 g

Ingredients

For the ham stock:

• 1 hambone (from a 7-8 lb ham for best flavor)

For the soup base:

• 2 carrots, diced (peeled and diced into 1/2-inch pieces)
• 1 tbsp olive oil (I use Bertolli Extra Virgin Olive Oil)
• 3/4 cup frozen corn
• 1 russet potato, diced (peeled and diced into 1/2-inch cubes)
• 3 garlic cloves (freshly minced for best flavor)
• 1 cup can white beans, rinsed
• 1 onion, diced

For seasoning and finishing:

• 3/4 tsp fresh thyme (finely chopped)
• salt, to taste
• black pepper, to taste (freshly ground preferred)
• 2 bay leaves
• 1 1/2 cups diced ham (from leftover ham)

Step 1: Prepare the Ham Stock

Begin by placing the leftover hambone in a large stockpot or Dutch oven.

Add enough water to cover the bone halfway, roughly 6 to 7 cups.

Bring the water to a boil, then lower the heat and let it simmer until the stock becomes very fragrant, about 30 minutes to 1 hour.

Once done, set aside the ham stock and discard the hambone.

Step 2: Sauté Aromatics and Vegetables

In the same large stockpot or Dutch oven, heat some olive oil over medium heat.

Add minced garlic, diced onion, diced carrots, and diced potato.

Cook and stir occasionally, approximately 2-3 minutes, until the onions become translucent and aromatic.

Step 3: Combine Ingredients and Season

Pour the homemade ham stock back into the pot.

Add in drained and rinsed white kidney beans, frozen corn, fresh thyme, and bay leaves.

Season the mixture with salt and pepper according to your taste preference.

Step 4: Simmer the Soup

Bring the mixture to a boil.

Then, reduce the heat and allow it to simmer until the potatoes are tender, about 10-12 minutes.

This will also allow the flavors to meld together nicely.

Step 5: Add Leftover Ham and Heat Through

Once the potatoes are tender, stir in the leftover diced ham.

Allow the ham to heat through thoroughly, which should take about 1-2 minutes.

Step 6: Serve and Enjoy

Your hearty ham soup is ready to be served immediately.

Ladle it into bowls and enjoy the warm, comforting flavors.

It’s perfect for a cozy meal!