Leftover Hambone Soup
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You can use up your leftover hambone to make this cozy, hearty soup loaded with tons of veggies and chunks of sweet ham!
Featured Comment
reasons to make hambone soup
- Repurposes leftover holiday hambone
- Makes for an amazing, flavorful ham stock
- Warm, cozy, hearty, hug-in-a-bowl vibes
- Great clean-out-the-fridge meal, adding in leftover vegetables and extra herbs
tips and tricks for success
- Use a hambone. Not only can you repurpose a leftover hambone, but the hambone will add such luscious flavor, richness and body to the soup.
- Add pasta. Add ditalini, macaroni or a small shape pasta for a heartier soup.
- Add in leafy greens. This is a great recipe to sneak in leafy greens for those picky eaters. Spinach, kale, collard greens, swiss chard, or arugula are all great options.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
- Freeze as needed. Hambone soup is a great recipe to freeze, perfect for a quick, cozy weeknight meal in the coming weeks. Always use airtight, resealable freezer bags, label, date and freeze up to 3 months.
what to serve with hambone soup
Tools For This Recipe
Dutch oven
Leftover Hambone Soup: Frequently Asked Questions
This can certainly be made without the hambone. It may not have the exact same flavors or richness than using the bone, but it will still be a great way to use up all that leftover holiday ham.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Yes! This is a great IP version for an even quicker time stamp.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Yes! You can freeze the leftovers in individual freezer bags, thaw overnight, and reheat on the stovetop.
Leftover Hambone Soup
Ingredients
- 1 leftover hambone
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 2 carrots, peeled and diced
- 1 russet potato, peeled and diced
- 1 cup canned white kidney beans, drained and rinsed
- ¾ cup frozen corn kernels
- ¾ teaspoon fresh thyme leaves
- 2 bay leaves
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ cups leftover diced ham
Equipment
Instructions
- Place leftover hambone in a large stockpot or Dutch oven and add enough water to cover the bone halfway, about 6-7 cups. Bring to a boil; reduce heat and simmer until very fragrant, about 30 minutes to 1 hour; set aside ham stock and discard hambone.
- Heat olive oil in the large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and potato. Cook, stirring occasionally, until onions have become translucent, about 2-3 minutes.
- Stir in ham stock, beans, corn, thyme and bay leaves; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer until potatoes are tender, about 10-12 minutes. Stir in ham until heated through, about 1-2 minutes.
- Serve immediately.
Video
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You show carrots but do not have them on the list of needed ingredients.
thanks
Thanks for letting me know. Fixed!
Turned out great, but much more than I can use in the next couple of days. Any idea how long it will keep in the fridge or if I can freeze it (and any tips if so)?
thanks.
It’ll probably keep in the fridge for a couple of days. You can most definitely freeze the leftovers in individual servings. Just be sure to thaw in the fridge overnight.
Thank you.
My husband makes a ham and bean soup with the ham bone! We will keep it up to four or five days in the fridge. We also freeze some, usually in half pint or pint mason jars. It will keep great for six months or longer! And it’s delicious reheated.
By the way, places like Honeybaked Ham will sell you ham bones when they have them; they’re $5 to $7 in our area. And there’s a good bit of meat on them, for a tasty, hearty soup!
I get a whole joint for that
Hi. I’m trying to get away from freezing every thing and trying to can things. How did you do the soup in the Mason jars.
Did you use a pressure canner or just the ordinary way with boiling water.
Thanks. Ian from canada
I love using olive oil, but had some left over bacon fat from this morning, used it instead – awesome! A wonderful hearty meal! Thanks!
I didn’t have any potatoes in the house, so I substituted it with jasmine rice.
Recipes are pretty much the only comment section I will dare to read anymore. There’s usually some great ideas that are very handy and helpful in addition to the featured recipe. This is one of those tips!! Several others sound good too, but I will enjoy trying it with jasmine, basmati, or some kind of wild rice possibly next time. And there will be a next time I can already guarantee from the smells coming from the stove top now! Thanks to the author and all the commenters!! 😀
it says 2 carrots peeled and diced read it again
The author said that it was corrected…the original excluded the carrots…read the whole thread again.
2 carrots peeled and diced – 5th ingredient
I just want to add I smoked a ham for Easter and followed this recipe and turned out wonderful as well
I made it with potatoes and barley. Loved it!
If I want to double the recipe, can I double the water in the stock base and still have a flavorful base?
Yes, of course.