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Cozy Leftover Ham and Bean Soup with Ham Bone

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This cozy leftover ham and bean soup with ham bone turns kitchen odds and ends into something genuinely spectacular. It’s the underdog that wins every time — humble, hearty, and tastes like someone spent all day cooking even when you barely lifted a finger.

Ingredients

Scale
  • 1 leftover ham bone with some meat still attached
  • 1 pound dried navy beans (or great northern beans)
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 2 cups)
  • 3 medium carrots, peeled and diced (about 1½ cups)
  • 3 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon salt (add at the end)
  • 1 tablespoon apple cider vinegar
  • 2 cups diced leftover ham (about ½-inch cubes)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Soak the beans overnight: Pick through dried beans, remove stones or shriveled beans, rinse well, place in a large bowl, and cover with about 3 inches of cold water. Let soak for 8-12 hours. For quick-soak method: bring beans and water to a boil, cook for 2 minutes, remove from heat, cover, and let sit for 1 hour.
  2. Drain and rinse the beans in a colander. Set aside.
  3. Sauté the vegetables: Heat olive oil in a large Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until vegetables are soft and onions are translucent with golden edges.
  4. Add minced garlic and cook for another minute until fragrant.
  5. Place the ham bone in the center of the pot. Add drained beans, then pour in chicken broth and water. Liquid should cover everything by about an inch.
  6. Add bay leaves, dried thyme, and black pepper. Do not add salt yet. Bring to a boil over high heat, then reduce heat to low, cover with lid slightly ajar, and let simmer gently.
  7. Simmer for 2-3 hours, stirring every 30 minutes. Check beans after 2 hours — they should be tender but not mushy. The ham bone will release flavor and meat should start falling off.
  8. Remove the ham bone carefully with tongs. Let cool, then pick off any meat, shred or chop it, and set aside. Discard bone, gristle, and excess fat.
  9. Stir in diced leftover ham and apple cider vinegar. Taste and add salt if needed (about ½ to 1 teaspoon). Simmer for another 10 minutes.
  10. Ladle into bowls and garnish with fresh parsley. Serve with crusty bread or cornbread.

Notes

Don’t skip soaking the beans — it reduces cooking time and improves digestibility. Add salt only at the end since ham is already salty. Skim foam during first 30 minutes of simmering for clearer broth. This soup tastes even better the next day. For a vegetarian version, skip the ham bone and use vegetable broth with 1 teaspoon liquid smoke. For a quicker version, use 4 cans of drained and rinsed navy beans and reduce simmering time to 30 minutes.

Nutrition

Keywords: ham and bean soup, leftover ham soup, ham bone soup, cozy soup, comfort food, bean soup, easy soup recipe

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