My favorite way to use up a holiday ham bone is turning it into this Ham Bone Soup.
The bone still has so much flavor left in it after the ham itself is gone.
Simmering it low and slow pulls out a deep, smoky broth that tastes like it took all day, even though most of the work is just letting it sit on the stove.
Add navy beans, potatoes, and plenty of vegetables, and you have got a pot of soup that feeds a crowd and warms you right up from the inside out.
This is the soup I make every single time we bake a ham, and it never lasts more than a day or two in my fridge.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 2 hours |
| Total Time | 2 hours 20 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
If you love finding new ways to stretch a holiday ham, I also love turning leftovers into my Ham and Split Pea Soup, which uses the same bone broth trick with a different bean.
Why You’ll Love This Ham Bone Soup Recipe
This soup takes something you would normally throw away and turns it into a meal that tastes like it simmered on grandma’s stove all afternoon.
It is budget friendly, freezer friendly, and forgiving if you do not have every single vegetable on hand.
- Turns a leftover ham bone into a rich, smoky broth instead of letting it go to waste
- One pot, minimal cleanup, and mostly hands off simmering time
- Naturally hearty and filling thanks to the beans and potatoes
- Freezes beautifully, so you can portion it out for busy weeknights
- Easy to adjust with whatever vegetables are already in your fridge
Another favorite: Ham and Potato Soup
Ingredients
Here is everything you need to build a deeply flavorful pot of ham bone soup from scratch.
Most of it is likely already in your kitchen, aside from the beans and the bone itself.
- 1 meaty leftover ham bone (or 2 smoked ham hocks if you do not have a bone on hand)
- 1 pound dried navy beans, rinsed and sorted
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 large carrots, peeled and diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 8 cups water, or a mix of water and low sodium chicken broth
- 2 medium russet potatoes, peeled and diced
- 2 to 3 cups diced leftover ham
- Salt, to taste
- Fresh parsley, chopped, for serving
I use the same base of onion, carrot, and celery in my Navy Bean Soup, so this is a great next recipe to try if you fall in love with that flavor combination.
Kitchen Equipment Needed
You do not need anything fancy to make this soup, just a few basics that most home cooks already own.
A heavy pot is really the only thing that makes a noticeable difference here.
- Large Dutch oven or heavy stockpot
- Cutting board and a sharp chef’s knife
- Wooden spoon
- Ladle
- Measuring cups and spoons
- Colander, for draining and rinsing the dried beans
- Slow cooker, if you prefer the low and slow hands off method
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this soup, based on years of turning leftover ham bones into dinner.
1. Enameled Cast Iron Dutch Oven
A heavy enameled Dutch oven holds heat so evenly that the broth simmers gently instead of scorching on the bottom.
It also goes straight from stovetop to table, which makes serving this soup even easier.
I have had mine for years and it still looks brand new.
2. Smoked Ham Hocks
If your ham bone was on the smaller side, or you simply want more smoky depth, tossing in a smoked ham hock alongside it makes the broth even richer.
It is also a great option if you are craving this soup outside of the holidays and do not have a leftover bone at all.
3. Dried Navy Beans
A good quality bag of dried navy beans cooks up creamy instead of chalky, and it holds its shape well after a long simmer.
I always keep a bag in my pantry once soup season starts.
4. Programmable Slow Cooker
On busy days, I let this soup simmer in a slow cooker instead of watching a pot on the stove.
A programmable model that switches to warm on its own means dinner is ready whenever you walk in the door.
You might also enjoy: Crockpot Ham and Bean Soup
Step-by-Step Instructions: How to Make Ham Bone Soup
1. Soak the Beans
- Place the dried navy beans in a large bowl and cover them with several inches of cool water.
- Let them soak on the counter for at least 6 hours, or overnight, so they cook evenly later on.
- If you are short on time, use the quick soak method instead: boil the beans in water for 2 minutes, then remove from heat and let them sit, covered, for 1 hour.
- Drain and rinse the soaked beans before using them in the recipe, and set them aside.
2. Make the Ham Bone Broth
- Place the ham bone in your Dutch oven or stockpot and add the 8 cups of water or water and broth mixture.
- Add one of the bay leaves and bring the pot to a gentle boil over medium high heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for 45 minutes to 1 hour so the bone releases its flavor into the liquid.
- Remove the ham bone from the pot and set it on a plate to cool slightly, but keep the broth in the pot.
3. Sauté the Vegetables
- While the bone simmers, or right after you remove it, push the broth to one side or ladle it into a separate bowl temporarily.
- Heat the olive oil in the same pot over medium heat.
- Add the diced onion, carrots, and celery, and cook for 5 to 7 minutes, stirring occasionally, until the onion turns soft and translucent.
- Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
4. Combine and Simmer
- Pour the reserved ham broth back into the pot with the sautéed vegetables.
- Add the drained, soaked navy beans, the remaining bay leaf, dried thyme, and black pepper.
- Bring the soup back up to a gentle boil, then reduce the heat to low, cover, and simmer for 60 to 75 minutes, stirring occasionally, until the beans are tender.
- Check the beans for doneness around the 60 minute mark, since older dried beans can take longer to soften.
5. Add the Potatoes and Ham
- While the broth simmers, remove any remaining meat from the cooled ham bone and shred or chop it into bite sized pieces.
- Once the beans are almost tender, stir the diced potatoes into the pot.
- Continue simmering, uncovered, for 15 to 20 minutes, until the potatoes are fork tender.
- Stir in the shredded ham from the bone along with the extra diced leftover ham, and heat through for about 5 minutes.
6. Season and Serve
- Discard both bay leaves from the pot.
- Taste the soup and add salt as needed, keeping in mind that ham can already be quite salty.
- Ladle the hot soup into bowls and top with freshly chopped parsley.
- Serve immediately while warm, with crusty bread or cornbread on the side.
I picked up a lot of this technique while perfecting my Potato Bacon Soup, especially the trick of building the broth before adding the heartier ingredients.
Tips for The Best Ham Bone Soup
A few small details make a big difference between an average pot of soup and one that tastes truly homemade.
Most of these come down to timing and how you treat the broth.
- Simmer the broth gently rather than boiling hard, since a rolling boil can make it cloudy
- Taste before adding salt, because ham bones vary a lot in how salty they are
- Soak the beans ahead of time so they cook through evenly with the rest of the soup
- Skim any foam that rises to the top during the first simmer for a cleaner tasting broth
- Let the soup rest for 10 minutes off the heat before serving so the flavors settle
Read Also: Senate Bean Soup
Serving Suggestions
This soup is filling enough to be dinner on its own, but a few sides turn it into a full spread.
I like to keep the sides simple so the soup stays the star of the meal.
- A warm skillet of Skillet Cornbread for dipping
- A crisp green salad to balance out the richness
- Crusty bread or dinner rolls for soaking up the broth
- A sprinkle of shredded cheddar or a dollop of sour cream on top
- A side of Sautéed Green Beans with Garlic for extra veggies
Variations of Ham Bone Soup
Once you have the basic method down, this soup is easy to change up depending on what you are craving or what is in your pantry.
None of these swaps change the cooking time by much.
- Swap the navy beans for great northern beans or cannellini beans
- Add a can of diced tomatoes for a slightly brighter, tangier broth
- Stir in chopped kale or spinach during the last 5 minutes for extra greens
- Use split peas instead of navy beans for a thicker, creamier texture
- Add a small pasta shape like ditalini for a heartier, more filling bowl
This same swap works well in my Tuscan White Bean Soup, if you want to see how the tomato version comes together.
Storage and Reheating
This soup actually tastes even better the next day, once the flavors have had time to meld together.
It also freezes really well, which makes it a great meal prep option.
- Refrigerate leftovers in an airtight container for up to 4 days
- Freeze in individual portions for up to 3 months
- Thaw frozen soup in the refrigerator overnight before reheating
- Reheat on the stovetop over medium heat, stirring occasionally, until hot throughout
- Add a splash of water or broth when reheating, since the soup thickens as it sits
For a lighter option, try: Red Lentil Soup
Nutritional Facts
These numbers are an estimate based on a 1.5 cup serving, and will vary depending on how much ham and how many beans end up in each bowl.
- Calories: approximately 290 per serving
- Protein: approximately 20 grams
- Carbohydrates: approximately 34 grams
- Fat: approximately 8 grams
- Fiber: approximately 9 grams
- Sodium: approximately 740 milligrams, depending on how salty your ham bone is
You can find a similar breakdown in my Black Bean Soup if you want to compare how the two soups stack up nutritionally.
Health Benefits of Key Ingredients
Beyond just tasting good, a lot of what goes into this soup is genuinely good for you.
It is one of those meals that feels indulgent but is actually pretty balanced.
- Navy beans are a great source of plant based protein and fiber, which helps keep you full longer
- Carrots provide beta carotene, which your body converts into vitamin A
- Celery adds antioxidants along with a nice dose of vitamin K
- Garlic has natural compounds that support immune health
- Ham provides protein and iron, though it is best enjoyed in moderation because of its sodium content
Another favorite: Lentil Soup
FAQs About Ham Bone Soup
1. Can I make this soup without soaking the beans first?
You can use canned beans instead if you are short on time, just drain and rinse them well.
Add them during the last 20 minutes of cooking so they do not turn mushy.
2. What if my ham bone does not have much meat left on it?
That is completely normal, since most of the meat is usually already used up.
This is exactly why the recipe calls for extra diced leftover ham to make up the difference.
3. Can I make this in a slow cooker instead of on the stove?
Yes, this recipe adapts really well to a slow cooker.
Combine the broth ingredients and beans first, cook on low for 6 to 7 hours, then stir in the potatoes and ham for the last hour.
4. Why is my broth cloudy instead of clear?
Cloudy broth usually happens when the liquid boils too hard instead of simmering gently.
Keep the heat low once it reaches a simmer, and skim off any foam that rises to the top.
5. Can I freeze this soup with the potatoes already in it?
You can, though potatoes sometimes turn a little grainy after freezing and thawing.
If you plan to freeze most of the batch, consider leaving the potatoes out and adding fresh ones when you reheat it.
Ham Bone Soup
Ingredients
- 1 meaty leftover ham bone or 2 smoked ham hocks if you do not have a bone on hand
- 1 pound dried navy beans 454g, rinsed and sorted
- 2 tablespoons olive oil 30ml
- 1 large yellow onion diced
- 3 large carrots peeled and diced
- 3 stalks celery diced
- 4 cloves garlic minced
- 2 bay leaves divided
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 8 cups water 1.9L, or a mix of water and low sodium chicken broth
- 2 medium russet potatoes peeled and diced
- 2 to 3 cups diced leftover ham
- Salt to taste
- Fresh parsley chopped, for serving
Equipment
- Large Dutch oven or heavy stockpot A heavy pot is really the only thing that makes a noticeable difference here
- Cutting board and a sharp chef’s knife
- Wooden spoon
- Ladle
- Measuring cups and spoons
- Colander For draining and rinsing the dried beans
- Slow cooker (optional) If you prefer the low and slow hands off method
Method
- Place the dried navy beans in a large bowl and cover them with several inches of cool water. Let them soak on the counter for at least 6 hours, or overnight.
- If you are short on time, use the quick soak method instead: boil the beans in water for 2 minutes, then remove from heat and let them sit, covered, for 1 hour. Drain and rinse the soaked beans before using them in the recipe, and set them aside.
- Place the ham bone in your Dutch oven or stockpot and add the 8 cups of water or water and broth mixture. Add one of the bay leaves and bring the pot to a gentle boil over medium high heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for 45 minutes to 1 hour so the bone releases its flavor into the liquid. Remove the ham bone from the pot and set it on a plate to cool slightly, but keep the broth in the pot.
- While the bone simmers, or right after you remove it, push the broth to one side or ladle it into a separate bowl temporarily. Heat the olive oil in the same pot over medium heat.
- Add the diced onion, carrots, and celery, and cook for 5 to 7 minutes, stirring occasionally, until the onion turns soft and translucent. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
- Pour the reserved ham broth back into the pot with the sautéed vegetables. Add the drained, soaked navy beans, the remaining bay leaf, dried thyme, and black pepper.
- Bring the soup back up to a gentle boil, then reduce the heat to low, cover, and simmer for 60 to 75 minutes, stirring occasionally, until the beans are tender. Check the beans for doneness around the 60 minute mark, since older dried beans can take longer to soften.
- While the broth simmers, remove any remaining meat from the cooled ham bone and shred or chop it into bite sized pieces. Once the beans are almost tender, stir the diced potatoes into the pot.
- Continue simmering, uncovered, for 15 to 20 minutes, until the potatoes are fork tender. Stir in the shredded ham from the bone along with the extra diced leftover ham, and heat through for about 5 minutes.
- Discard both bay leaves from the pot. Taste the soup and add salt as needed, keeping in mind that ham can already be quite salty. Ladle the hot soup into bowls and top with freshly chopped parsley.
- Serve immediately while warm, with crusty bread or cornbread on the side.
Nutrition
Notes
- Simmer the broth gently rather than boiling hard, since a rolling boil can make it cloudy.
- Taste before adding salt, because ham bones vary a lot in how salty they are.
- Soak the beans ahead of time so they cook through evenly with the rest of the soup.
- Skim any foam that rises to the top during the first simmer for a cleaner tasting broth.
- Let the soup rest for 10 minutes off the heat before serving so the flavors settle.
- Swap the navy beans for great northern beans or cannellini beans.
- Add a can of diced tomatoes for a slightly brighter, tangier broth.
- Stir in chopped kale or spinach during the last 5 minutes for extra greens.
- Use split peas instead of navy beans for a thicker, creamier texture.
- Add a small pasta shape like ditalini for a heartier, more filling bowl.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze in individual portions for up to 3 months. Thaw frozen soup in the refrigerator overnight before reheating.
- Reheat on the stovetop over medium heat, stirring occasionally, until hot throughout. Add a splash of water or broth when reheating, since the soup thickens as it sits.
- If you plan to freeze most of the batch, consider leaving the potatoes out and adding fresh ones when you reheat it, as potatoes sometimes turn a little grainy after freezing and thawing.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Ham Bone Soup Recipe is proof that a leftover bone still has plenty of good meals left in it.
It is warm, hearty, and about as comforting as soup gets.
I hope this becomes the recipe you reach for every time you bake a ham, just like it is in my house.
If you try it, I would love to hear how it turned out, so leave a comment below or share a photo the next time you make a pot.
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