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!
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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.
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THIS RECIPE IS JUST WHAT I WANTED! I will make this ham bone soup after Thanksgiving and enjoy it during the cold winter! I already printed out a copy of the recipe. It sounds so good! All the ingredients I like! Thank You!
Really good way to use up a hambone. I threw in a stalk of celery with the onion for a classic soup start. Also shook in a little paprika and cayenne to round out the flavor. Lastly, next time I will just throw in the full can of white beans rather then save 1/2 cup. Nice flavor and not too overwhelmingly hammy or fatty. Nice big batch
Deeeelicious! Will definitely make again. 🙂
Love the recipe. What are the nutritional facts?
Best ham bone soup ever!
This really is the best leftover ham bone soup! I’ve been making it for a few years now, usually just once a year after Easter. But, if I happen to get my hands on a ham bone from friends or family, this is the only thing I make with it! It’s top notch, with staple ingredients & also nutritious 🙂
I wanted to make a faster version of ham and bean soup (using canned, not dried beans), so I tried this recipe and it was great. Did everything but the potato, which I didn’t have. The thyme and bay leaves added a lot! Thanks for a great recipe.
Wow – my picky family gobbled it up! Way better than the typical after Easter pea soup.
made this tonight using the left over ham and bone from easter … sooooo good. I did add extra potato and parsnip as well as red pepper flakes for a tiny amount of heat its unseasonable cold right now and this warm soup with bread for dinner tonight was perfect
This truly is delicious soup. I had boiled my ham when I cooked it and I used that water to make the stock. I put the ham bone in that water with carrots and tomatoes and celery and garlic to make the stock. When I made the soup, I also added a quart of tomatoes I had preserved.I had a lotof stock so I used more potatoes and carrots than called for. I found the beans were too soft, but I also cooked the soup all day. It had much more flavor after I cooked it all day, then after I had cooked at the time required. Very good.
Loved this, was so simple. I made it for lunch.
Added lentils instead of beans, canned corn instead of frozen. It was lovely, family asked me to write it down and save it for another time.
I searched for this recipe my dear. So delicious and heart healthy with the veggies. Delicious
Delicious soup! I added a bag of fresh spinach and some celery. Also threw in a teaspoon of herbs de provence. It’s in the fridge for tomorrow night when I will add some pasta.
I have made this every 2 to 3 months and love it just as it is. Thank you. It is a favorite for sure!
I made this tonight for something different than my usual cream based or Hurst beans pkg mix recipes for the leftover ham bone. I added 2 ribs of diced celery, simply because I had them available. And I added 3 sprigs of thyme to the ham bone stock instead of adding the thyme leaves later, because I wanted to save time. All in all the result was exemplary. I really enjoyed this recipe.
I have DARK RED Kidney Beans…what are your thoughts on replacing them for the WHITE???
(I don’t want to ruin the soup!)
This soup was excellent! I did cook the bone for about 6 hours though. Hubby even had seconds, which means this soup was a big win! I will be making this with my ham bones from now on. Thank you!
I love many of your recipes and they are always winners as is this one. My comment is that if you cook the ham bone longer( 6-8 hours) and make a stock of sorts. Then all the rest of the meat falls off the bone and it’s super flavorful so essentially you just add the veggies with a final seasoning check. I have dogs so they get the bones!
Thanks for your wonderful recipes.
I just want to know What to do with one ham hock. The pot was too small for three ham hocks and I already made the beans They were great!
Delicious! Made just a couple of changes. Added an extra potato instead of beans (preference) and because my ham had a sweet glaze I added a tablespoon of vinegar to counteract the sweetness. This recipe is a great base. I can imagine lots of variations.