Ham Bone Soup gives delicious new life to ham leftovers and can be on the table in under an hour! As a Food Scientist, I’ll show you how to make a the most flavorful version ever.
What makes this old-fashioned Ham Bone Soup recipe stand out? It’s the rich, savory broth that’s anything but bland, packed with flavor and tender ham.
Whether you use hearty potatoes or creamy beans, this leftover hambone soup recipe comes together in one pot with just a few simple steps and ingredients.
What You’ll Need
This one-pot recipe comes together with simple, cozy ingredients and a trusty soup pot!
Ham Bone Soup Ingredients
Here’s what you’ll need to make this comforting soup:
- Olive oil: A mild olive oil works well since it won’t overpower the flavors.
- Onion, carrots, celery, and garlic: Classic aromatics. White onions and fresh garlic cloves give the best flavor.
- Chicken broth: Store-bought or homemade both work great. I recommend low-sodium broth for better control over salt levels—Better than Bouillon is my go-to for rich flavor.
- Leftover Ham Bone: Adding the bone makes the broth rich and smoky. Once it’s done simmering, you can shred off any meat and return it to the soup.
- Potatoes or white beans: Creamy beans (like navy, cannellini beans, or great northern beans) complement the ham and veggies beautifully, adding texture, fiber and protein. If you prefer ham and potato soup, swap in cubed potatoes.
- Bay leaf and parsley: Dried or fresh both work. You can also swap in dried thyme or a sprig of fresh thyme.
- Optional garnish: Fresh parsley or green onions add a pop of color and brightness.
Ingredient amounts are listed in the recipe card below! 👇
Substitutions and Variations
This soup is flexible—mix it up with what you have on hand:
- Onion: Swap for shallots or leeks.
- Carrots and celery: Add extra root veggies like parsnips, sweet potatoes, or turnips.
- Broth: Use vegetable broth or water with bouillon for a vegetarian version.
- Beans: Lentils are another great option! Use split green peas for a split pea soup. Here’s my favorite ham and lentil soup recipe.
- Veggie boost: Add green beans, corn, zucchini, kale, or spinach for extra nutrition.
- Spicy kick: Add diced jalapeños, cayenne, or chili flakes.
If you haven’t just made a Christmas ham, I have another easy and delicious Ham and Bean Soup recipe that can use a ham steak, ham shank or ham hocks instead!
How to Make Ham Bone Soup: An Easy Guide
This recipe is simple and straightforward—it’s all about building deep flavor from the ham bone!
Step-by-Step Instructions:
1. Cook the Vegetables
Warm olive oil in a large pot over medium heat. Add the diced onions, carrots, and celery. Cook for 5–7 minutes until the veggies soften and the onions become translucent.
2. Add Garlic and Ham Bone
Stir in the minced garlic and place the ham bone in the pot. If you’re using diced ham, add it alongside the bone. Cook for another 1–2 minutes until the garlic is fragrant.
3. Add Broth and Simmer
Pour in the chicken broth, bay leaf, dried parsley, and black pepper. Stir to combine all the flavors. Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20–30 minutes to allow the ham bone to release its rich, smoky flavor.
4. Add Beans or Potatoes
After the broth has simmered, add the diced potatoes (or canned beans if using). Stir everything together, cover, and simmer for another 15–20 minutes until the potatoes are fork-tender or the beans are heated through.
5. Shred the Meat and Serve
Once the soup is done, remove the bay leaf and the ham bone. Shred any meat from the bone, discarding the bone itself. Stir the shredded ham back into the pot. Taste the soup and adjust the seasoning with additional salt, if needed.
How to Make Ham Bone Soup with Dried Beans:
- Use 1 cup dried navy beans. Soak them overnight in cold water, then rinse and drain.
- Add the soaked beans to the soup with the broth in Step 3. Increase the broth to 8 cups to account for absorption.
- Simmer for 1 1/2 to 2 hours, stirring occasionally, until the beans are tender.
HOT TIP: When using dried beans or unsalted canned beans, add an additional 1 to 1 1/2 tsp of kosher salt for optimal seasoning.
How to Make Ham Bone Soup in the Slow Cooker
- Sauté aromatics: Cook onions, carrots, celery, and garlic in olive oil until softened (optional step for extra flavor).
- Combine ingredients: Add ham bone, sautéed veggies, broth, bay leaf, parsley, pepper, and potatoes or beans to the crock pot.
- Cook:
- With potatoes or canned beans: Low for 6–7 hours or high for 3–4 hours.
- With soaked, dried beans: Low for 7–8 hours or high for 4–5 hours.
- Shred and serve: Remove ham bone, shred meat, and stir it back in. Season as needed and serve!
3 Common Mistakes When Making Ham Bone Soup
While this is a beginner-friendly recipe, here are a few common missteps to avoid:
1. Skipping the Sauté Step:
Jumping straight to simmering without sautéing the vegetables can leave your soup tasting flat. Sautéing the onions, carrots, and celery first caramelizes their natural sugars, building a rich, flavorful base for the broth.
2. Not Handling Dried Beans or Potatoes Correctly:
If using dried beans, skipping the soak or pre-cook step can lead to tough, undercooked beans. Soak beans overnight and simmer them until tender before adding to the soup. If using potatoes, be sure to add them after simmering the ham bone to avoid overcooking and turning them to mush.
3. Over-Salting Too Early:
Ham bones and leftover ham release plenty of salt as they simmer. Adding too much salt upfront can make the soup overly salty. Season lightly at first and adjust after the ham has infused the broth and flavors have melded. Taste before adding extra salt!
Make Ahead and Storage
Ham bone soup is an ideal make-ahead meal since the flavors deepen and improve over time.
- Make Ahead: Prepare the soup up to 2 days in advance, allow it to cool completely, and store it in an airtight container in the refrigerator.
- Reheating: Warm the soup gently on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if the soup has thickened during storage.
- Freezing: This soup freezes beautifully! Let it cool completely before transferring it to freezer-safe containers or resealable bags. Freeze for up to 3 months. To thaw, transfer the container to the refrigerator overnight. Reheat on the stovetop, adding a bit of broth or water as needed to adjust the consistency.
How to Serve This Ham Bone Soup Recipe
Pair this hearty soup with warm, crusty bread or cornbread for a cozy, satisfying meal. My buttermilk drop biscuits, Dutch-oven no-knead bread or cornbread casserole are my favorite choices!
A side salad adds a fresh contrast to the rich flavors.
Other Soup Recipes You’ll Love
Check out these soup recipes I turn to on repeat:
- The best ever tomato soup – like, for real!
- This Ground turkey soup is delicious, savory, and so so good.
- This chicken and dumpling soup is one of my forever recipes.
- My tortellini soup is a fav in my family.
- Vegetable orzo soup is healthy and delicious.
- I’m obsessed with this crockpot chicken noodle soup.
Ham Bone Soup Recipe (Hearty, Easy, and SUPER Flavorful)
Ingredients
- 2 tbsp olive oil
- 1 large onion diced
- 2 large carrots diced
- 2 celery stalks diced
- 1 tsp kosher salt plus more to taste
- 2 tsp minced garlic
- 6 cups chicken broth
- 1 ham bone or 2 cups diced ham, ham steak, or ham hocks
- 2 15-oz cans white beans, drained (or 1 cup dried navy beans, see note)
- 1 bay leaf
- 1 tsp dried parsley
- 1 tsp smoked paprika
- ½ tsp black pepper
- ¼ tsp cayenne optional
- Optional: a splash of soy sauce, and/or fresh parsley or green onions
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add diced onions, carrots, and celery. Cook for 5–7 minutes until the vegetables soften and the onions turn translucent. Stir in the minced garlic andook for another 1–2 minutes until the garlic is fragrant.
- Add Broth and Ham Bone: Pour in the chicken broth, add the ham bone (and any leftover diced ham) bay leaf, dried parsley, smoked paprika, black pepper and cayenne (if using). Stir to combine. Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20–30 minutes so the ham bone can infuse the broth with flavor.
- Add Potatoes or Beans: After the broth has simmered, add the diced potatoes (or canned beans). Stir, cover, and let the soup simmer for another 15–20 minutes until the potatoes are fork-tender or the beans are heated through.
- Shred the Meat and Finish: Remove the bay leaf and the ham bone. Shred any meat from the bone and stir it back into the pot. Discard the bone. Taste the soup and adjust the seasoning with additional salt (or a splash of soy sauce), if needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
made this soup exactly like the article said and it turned out amazing. never knew a ham bone could add so much taste. gonna be a regular dish at our house for sure. thanks for the guide Jennifer, you nailed it with this one!
This ham soup recipe is perfect. Can’t wait to make it again.
Love this recipe! Made it last night, and it was a hit. The kids loved it too, which is always a win in my book. Thanks, Jennifer!