Rich, hearty, and comforting, this ham bone soup is an excellent way to use a leftover ham bone. It’s filled with tender vegetables and beans, brightened with garlic and herbs, and surprisingly simple to prepare.
When cold weather arrives, soup becomes my go-to comfort food. A steaming bowl on a chilly night is hard to beat, and this ham bone soup is one of my favorites. The broth is deeply flavored from the ham, yet still bright and lively thanks to fresh vegetables and herbs.
Why We Love This Leftover Ham Bone Soup
- Easy. The recipe is straightforward and works well for cooks of any level, while delivering rich, restaurant-quality flavor.
- Comforting. The combination of ham, chicken stock, and herbs creates a soothing, homey soup that’s perfect for chilly evenings.
- Frugal and flavorful. Simmering the ham bone extracts maximum flavor from every bit of meat and marrow. After making the broth, the remaining meat is shredded into the soup for a satisfying finish.
Ham Bone Soup Ingredients
- Ham bone – Use a bone with some meat left on it; around 3 pounds is ideal.
- Chicken broth – Enough to cover the bone and make a full pot of soup (about 6–8 cups).
- Olive oil
- Onion – A yellow onion is preferred, though white or red work if needed.
- Garlic
- Carrots
- Celery
- Bay leaves
- Dried thyme – Fresh thyme may be substituted or other winter herbs used.
- Canned corn – Drain before adding; fresh or frozen corn also works.
- Canned white kidney (cannellini) beans – Drain and rinse.
- Salt and freshly ground black pepper
How to Make Ham Bone Soup
- Prep the ham bone. Place the ham bone in a large stockpot or Dutch oven and add enough chicken broth to mostly cover it.
- Make the broth. Bring to a boil, then reduce to a gentle simmer and cook for 1 to 1½ hours to extract the flavor from the bone. Remove the bone and set aside to cool, then strain the broth and reserve it.
- Sauté the vegetables. Heat olive oil in a soup pot over medium heat. Add chopped onion, minced garlic, diced carrots, and diced celery. Sauté until the onion is translucent and the mixture is fragrant, about 6–10 minutes. Avoid browning the vegetables; you want them tender and sweet.
- Shred the ham. While the vegetables cook, remove any remaining meat from the ham bone and shred it into bite-sized pieces.
- Combine meat and seasonings. Add the shredded ham to the pot along with bay leaves, dried thyme, and salt and pepper to taste. Stir to combine.
- Add the broth. Pour the strained ham-infused broth into the pot, bring to a gentle boil, then lower the heat and simmer for 20–25 minutes so flavors meld.
- Finish the soup. Stir in the drained corn and rinsed cannellini beans and simmer another 10 minutes until heated through and the soup reaches your desired consistency. Remove bay leaves before serving. Garnish with fresh parsley if you like and serve hot.
Tips for Success
- Maintain a gentle simmer. Keep the soup at a low simmer rather than a rolling boil to preserve a velvety, flavorful broth.
- Cook the vegetables gently. Sauté until soft and aromatic but avoid browning for the best texture and flavor.
- Adjust consistency as desired. To thicken the soup, simmer longer to reduce the liquid. To thin it, add more chicken stock.
- Customize freely. Add additional vegetables, herbs, or a pinch of red pepper flakes for heat—this soup is very adaptable.
- Freeze the bone. If you don’t have time to cook, freeze a leftover ham bone for up to three months and start the recipe from frozen when you’re ready.
Serving Suggestions
This ham bone soup pairs wonderfully with crusty bread or a warm roll. It also complements roasted or steamed vegetables. A simple green salad or roasted asparagus make nice accompaniments, but a piece of garlic bread or focaccia rounds out the meal perfectly.
Storing And Reheating Leftovers
Store leftover soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat on the stovetop over medium heat until warmed through, stirring occasionally. You can also reheat in the microwave in short intervals at reduced power.
Easy Soup Recipes To Try
For more hearty, comforting soups to make during the colder months, try classic potato and leek, roasted tomato-basil, or a loaded baked potato soup—each delivers warming flavor with minimal fuss.
Ham Bone Soup
Ingredients
- 3 pounds ham bone with meat
- 6 to 8 cups chicken broth
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 3 carrots, diced
- 3 stalks celery, diced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 cup canned corn, drained
- 1 cup canned cannellini beans, drained and rinsed
- salt and freshly ground black pepper, to taste
Instructions
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Place the ham bone in a large stockpot or Dutch oven and pour in chicken stock until the bone and meat are mostly submerged.
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Bring to a boil, then reduce heat and simmer for 1 to 1½ hours to infuse the broth.
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Remove the ham bone and set aside to cool. Strain the broth through a mesh sieve and reserve.
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Heat olive oil in a stockpot or Dutch oven over medium heat.
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Add onion, garlic, carrots, and celery and sauté until fragrant and the onion is translucent, about 6–8 minutes.
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While the vegetables cook, remove any remaining meat from the ham bone and shred it.
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Add the shredded meat to the pot with bay leaves and dried thyme. Season with salt and pepper and stir to combine.
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Pour in the reserved ham broth, bring to a gentle boil, then reduce heat and simmer for 20–25 minutes.
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Stir in the corn and cannellini beans and simmer 10 more minutes, until heated through and the soup reaches your preferred consistency. Remove bay leaves, ladle into bowls, and serve hot.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Reheat gently on the stove over medium heat until warm or in the microwave in short bursts at reduced power.
- Freeze an unused ham bone for up to 3 months and use it later—no need to thaw before starting the recipe.
- Feel free to add any vegetables or herbs you have on hand to customize the soup.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and portions; use your preferred calculator for exact details.
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