Transform your leftover ham hock with this Ham Bone Soup recipe. It’s a hearty, mouthwatering soup that’s destined to be a new family favorite.
This Ham Bone Soup recipe is a rich, comforting classic that turns leftovers into something truly satisfying. A meaty ham bone simmers slowly with vegetables, beans, and diced ham to create a one of a kind savory soup that everyone is sure to love.
For more ham recipes you have to check out my Easy Ham Fried Rice, Blackberry Dijon Ham, and Cheesy Ham and Potato Casserole.
Table of Contents
Why I Love This Soup
- The ham bone has a lot of servings so it is perfect for a group or family gathering.
- It’s a creative and delicious way to repurpose leftover hambone.
- Its a delicious way enjoy vegetables. Even the kids will want to eat it!
Recipe Ingredients
- Ham Bone or Ham Hock: Ham provides a rich, smoky flavor.
- Ham Steak: Diced ham steak enhances the meaty taste and adds heartiness to the soup.
- Carrots and Celery: These vegetables contribute a slight sweetness and a little crunch.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Different Bean Mix: Instead of using a mixed bean variety, consider opting for a single type of bean in your Ham Bone Soup. Choices like navy beans, Great Northern beans, kidney beans, cannellini beans, red beans, chickpeas, or black-eyed peas each offer unique flavors and textures.
- Add Spices: Add thyme for a subtle earthy note, while the bay leaf imparts a unique aroma and depth to the soup.
How to Make Ham Bone Soup
Step 1: Pour dry beans into a large bowl or pitcher and cover them with at least 2 inches of water above the beans to soak overnight. Check to see if you need to add more water to keep the beans covered before going to bed.
Step 2: Drain the beans and then use fresh water to boil them for 10 minutes.
Step 3: Drain the beans again and pour them into a slow cooker.
Step 4: Nestle the ham bone into the center of the beans.
Step 5: Add water until the beans are covered by an inch. Then, cook on high for 6 hours or on low for 10 until the beans are tender.
Step 6: Halfway through the cooking time, stir in the carrots, celery, onion, and minced garlic.
Step 7: With 15 minutes left of cooking time, remove the bone, cut off any usable meat, and add enough of the diced ham to a total of 2 cups.
Step 8: Finally, stir the meat in along with the salt and pepper to finish cooking.
Expert Tip
For a quicker alternative to soaking beans overnight for Ham Bone Soup, use an instant pot or pressure cooker. Add dry beans and seasoning, cover with 1 ½ inches of hot water, and cook for 22-30 minutes. Let the pressure release naturally, then drain the beans. This method significantly shortens prep time.
FAQs
Absolutely! Consider adding russet potato, sweet potatoes, corn kernels, kale, spinach, or green beans. For a different twist, try substituting parsnips for carrots or leeks for onions.
To achieve a thicker consistency in Ham Bone Soup, remove a portion of the soup before adding the diced ham. Blend this portion briefly with a regular or immersion blender, then return it to the pot and mix well.
Yes, a Dutch oven is great for making Ham Bone Soup. It allows for faster cooking and better caramelization of ingredients compared to a slow cooker.
Storage Info
You can STORE Ham Bone Soup leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, FREEZE it, and it will stay good for up to 3 months. Additionally, freeze a leftover ham bone by wrapping it tightly in aluminum foil or storing it in a Ziploc freezer bag for 1-2 months.
To REHEAT the soup, thaw it in the refrigerator if frozen, then warm it on the stove over medium-high heat until heated through. For quicker reheating, use the microwave and stir occasionally.
More Hearty and Delicious Soups
Ham Bone Soup Recipe
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Ingredients
- 1.5 lbs dry assorted beans - (I used a 20 oz bag of 15 bean soup mix)
- 1 ham bone or ham hock - (I used 15 oz)*
- 5 carrots - peeled and diced small
- 3 celery ribs - diced small
- 1 large onion - diced small
- 2 tsp minced garlic
- 1.5-2 cups ham steak - diced*
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Pour dry beans into a large bowl or pitcher and cover them with at least 2 inches of water above the beans to soak overnight. Check to see if you need to add more water to keep the beans covered before going to bed.
- Drain the beans and then use fresh water to boil them for 10 minutes.
- Drain the beans again and pour them into a slow cooker.
- Nestle the ham bone into the center of the beans.
- Add water until the beans are covered by an inch. Then, cook on high for 6 hours or on low for 10 until the beans are tender.
- Halfway through the cooking time, stir in the carrots, celery, onion, and minced garlic.
- With 15 minutes left of cooking time, remove the bone, cut off any usable meat, and add enough of the diced ham to a total of 2 cups.
- Finally, stir the meat in along with the salt and pepper to finish cooking.
RED BEANS CONTAIN A TOXIN THAT MUST BE DENATURED BY BOILING OR PRESSURE COOKING. THE TOXIN CAN CAUSE SEVERE STOMACH ACHE AND INFLAMMATION THROUGHT THE BODY.
PLEASE SEE LINK BELOW
https://www.foodsafetynews.com/2021/05/how-to-avoid-poisoning-from-red-beans/
Hi Ian, thanks for the note, the recipe has been updated accordingly.
I haven’t made this yet but the picture shows a green leafy garnish but I don’t see this on the list on ingredients. Is it cilantro, parsley, celery leaf…?
Hi Kathryn, we used parsley.
Great recipe.
Question: It lists 348 calories but doesn’t list the serving size – or am I missing it?
Hi Daren, it makes 10 servings, so 348 calories is for 1 serving of the 10.
I have made this soup 3 or 4 times since Christmas! We LOVE it! It is so hearty, even my friends that “don’t like soup” love this dish. It is no fail. I have added the Cajun spice from the 15 bean pack and it flavors so well with minimal effort. Absolutely one of our go to dishes. I had enough left over this time to freeze a few jars, so we will see if it freezes well.
Today will be my second time making this soup! It is so delicious and perfect for a cold day. We add in a little homemade pepper sauce from our garden at the end and it’s amazing.