Got some leftover Christmas ham? Turn it into a tasty ham bone soup.
This effortless recipe is filled with ham, beans, and vegetables. Just throw everything in the slow cooker and let it work its magic.
Serve it with some easy dinner rolls or homemade bread for the perfect anytime meal!
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An Easy Soup for a Leftover Ham Bone
We love soups around the holidays and this ham bone soup tops the list.
- This ham bone vegetable soup recipe is easy to make.
- No need to run to the store; you probably have all the ingredients already!
- Add the ingredients to your CrockPot (or Instant Pot) let it do its thing
- This recipe can also be cooked in a dutch oven on the stovetop or in an Instant Pot.
- This recipe can be frozen for quick meals.
Ingredients in Ham Bone Soup
Ham Bone: A ham bone (or smoked ham hock) provide the base for the soup and add a lot of flavor. Save the bone from your holiday ham or spiral ham (just toss it in the freezer until you’re ready).
Broth: Use broth (or broth and water) to create the liquid base for this ham bone soup recipe. You can also add in leftover gravy or homemade turkey or chicken stock to boost the flavor. Ham is salty so be sure to use low-sodium or no-sodium broth.
Beans: Canned beans make this easy but you can certainly rehydrate and cook dried beans if you prefer.
Vegetables: Fresh or frozen vegetables can be added. Use vegetables you have leftover from your turkey dinner, such as sweet potatoes, green beans, peas, corn, carrots, squash, and more. If they’re already cooked, stir them in for the last 30 minutes of cooking to heat through so they don’t get mushy.
Other Uses For a Leftover Ham Bone
- Remove most of the meat from the bone to use in leftover ham recipes. but leave a little on the bone for flavor.
- Save the bone in the freezer until you’re ready to make soup (use right from frozen).
- Before serving, remove the bone from the soup and pick off any remaining meat. Add the meat back to the soup and discard the bone.
- Note: the bone should not be used for more than one soup as it won’t have enough flavor left.
Try using it in ham and bean soup or split pea soup.
How To Make Ham Bone Soup
This is the best ham bone soup, and since it is made in a slow cooker, all you really need to do is a tiny bit of prep.
- Dice, chop and slice your veggies.
- Add all ingredients to the slow cooker and cook until the vegetables are tender.
- Remove meat from the bone and add it back into the soup.
It really is one of the simplest soups you will ever make. Enjoy!
Hearty & Savory Soups
Did you enjoy this Ham Bone Soup? Be sure to leave a rating and a comment below!
Equipment
Ingredients
- 1 tablespoon butter
- 1 large onion diced
- 1 meaty ham bone
- 1 pound Yukon gold potatoes diced, peeling optional
- 3 medium carrots sliced
- 2 ribs celery sliced
- 1 cup frozen corn kernels thawed
- 15 ounces canned cannellini beans drained and rinsed
- 7 cups chicken broth or water
- 2 bay leaves
- 2 sprigs fresh thyme or 1 teaspoon dried thyme leaves
- ¼ cup chopped fresh parsley
Instructions
- Cook the onion in butter in a small skillet over medium heat until slightly softened.
- Combine all ingredients in the slow cooker.
- Cover and cook on high for 6 hours or on low for 9-10 hours.
- Remove ham bone, bay leaves and thyme stems (if using fresh thyme).
- Chop meat from the bone and add back into the soup. Stir and serve.
Notes
- The size of your ham bone or the amount of meat on the bone can add more or less flavor.
- Use a smoked ham hock if you don’t have a ham bone.
- Add leftover gravy or homemade stock for extra flavor.
- Replace canned beans with soaked beans. This will increase the cooking time.
- Add leftover vegetables from your turkey dinner, such as sweet potatoes, green beans, peas, corn, carrots, squash, during the last 30 minutes of cooking time.
- The ham bone should not be used for more than one soup
- Store leftovers in the fridge in a covered container for up to 4-5 days. Reheat on the stovetop or in the microwave.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course, Soup
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I just tried this recipe today and it was delicious. I had to buy some extra ham because I didn’t have enough leftovers. The extra worked in a pinch. Thank you for a great soup.
I made it without corn and added turnip! It was awesome!
THIS SOUP!! On a cold winter Maine day, this hit the spot! So easy to prep
And then let it cook all day, while warming the house. I used 6ish cups of chicken broth and a cup and a half of water. Added diced fresh garlic and a poultry blend of fresh herbs. It was amazing! Thank you Holly!
You’re recipe is amazing! I love to cook a ham just so I can make this soup afterwards!! I leave out the beans, but that’s ok. It is so tasty, and I often share it with family and if I hear someone is under the weather (especially with covid!). I’ve both frozen and canned the extras and it retains its flavor. Thanks for putting together such a great soup.
That is so awesome, Shelayna! So glad you are enjoying this recipe so much!
easy to make. so good!
We enjoyed the vegetables in this recipe, but I feel it needed more flavor. I did have to skim the fat off the top when I went to reheat for my lunch the next day. Maybe some noodles or rice would help but I suggest having your pepper grinder nearby to add some needed flavor.
Glad you enjoyed it, Denise. The fat does carry a lot of flavors, once reheated up it should stir back into the soup nicely.
I made this yesterday, it was so easy and so good! I used some broth and some water, the flavor was amazing!
Delicious – loved the soup and the corn just adds more texture & flavor! I used chicken broth instead of water and a side of homemade cornbread muffins.
So glad you loved this recipe Mary! Homemade cornbread muffins would be a delicious side to this soup!
I think the author means “ribs of celery” and not “stalks of celery”…otherwise, it would be celery soup with all that celery!
Oh dear, you are correct. We do mean 2 ribs of celery. But we have a delicious celery soup recipe if you want to use up a few stalks of celery
What a great recipe. I modified the recipe a bit based on what I had at home. I used black beans instead of white beans. Also, no bay leaves or thyme, but I used basil and added garlic. Also, I split 50/50 the water and chicken broth. I was amazed how the meat fell of the bone at the 6 hour mark on low. I cut up the ham, put it back in the soup, and then put the bone back on for the last 2 hours. Thank you so much.
So happy you loved this recipe, Rick! Your substitutions sound delicious.
should I put all the ingredients in at the same time? just worry about some things over cooking
I do them all at the same time, you could certainly add them later if you’d like. If adding them later, this will bring the temperature of the broth down and you might need to add a little of extra cooking time.
Hi, this sounds Great!! However we don’t care for corn in soup. Can we just leave it out? Or substitute with something? Perhaps some type of tomatoes? Thank you.
The corn can be left out of this recipe.
Thank you for a great base recipe! Substituted the beans for some cabbage (kiddo with reflux that can’t do beans).
You’re welcome. So happy to hear that you love the soup!
If you use a stock pot instead of the slow cooker how long do you think I should cook it for?
Hi Melissa, I would let it simmer over medium-low heat for roughly 1 ½ hours or more until vegetables are fully cooked and beans are soft.
I was crunched for time so that is what I did. 1 1/2 hours simmering on the stovetop is perfect. I sauteed the onions, carrots and celery in a little butter before adding the other ingredients. I used water, not chicken broth, and just a little black pepper. No salt needed. My whole family loved it.
Thanks for sharing your stovetop tips, Christine! That sounds delicious.
I am wondering what other bean I could use? My crew is not a fan of white kidney beans.
If you prefer you can swap them out for dark red kidney beans, Nora.
Does this freeze well?
Yes it does!
Delicious!!! I made it just as the recipe called for. Didn’t have yukon gold potatoes so I used russet – still delicious. I also used 5 C. Chicken stock and 2 C. Water. Had cornbread as a side. This recipe’s a keeper! Thanks so much for sharing!
You’re welcome Anne! So happy to hear how much you love the ham bone soup!
Yes! Just add broth before cooking!
Would this be okay to prepare the night before and then start the crockpot in the morning?
I don’t see why not Tiffany. It may take a little bit longer to cook since all ingredients will be cold.
I really wish a lot of cooks on Pinterest would learn and use the proper word for the amt of Celery to use. A stalk is the whole darn stalk of Celery with multiple ribs on it. A rib of Celery is one if the sticks you remove from the stalk.
Does this recipe use a whole stalk of celery? Thank you.
Hi Denise, sorry for the confusion. For this recipe, we use 2 ribs of celery.
Next time ask for clarification without sounding so mean.
Agree with Kat.
Imagine being so petty that you feel the need to rudely correct someone who was kind enough to share their recipe — and actually thinking that others will agree with you and be grateful for your “clarification.”
What would we all have done had you not made clear that a soup recipe likely doesn’t need 10+ ribs of celery! ::eye roll::
Agreed!
I assumed it meant ribs so that’s what I used! It’s in the slow cooker right now and smells heavenly! I think it will be a winner! Other then that little assumption I followed the directions !
For goodness sakes get over yourself. I’m sure you knew what she meant.