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–+ servings
Leftover hambone soup recipe with diced ham, carrots, and beans in broth

Leftover Hambone Soup

Yield: 8 servings
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Use up your leftover hambone to make this cozy, hearty soup loaded with tons of veggies and chunks of sweet ham!
5 stars (188 ratings)

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.