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Ham Bone Soup Recipe

Ham Bone Soup

Wholesome Cove
This ham bone soup transforms your leftover holiday ham bone into a deeply rich, golden broth loaded with tender vegetables, hearty white beans, and juicy shreds of ham. Simmered low and slow for maximum flavor, it's one of the most satisfying, economical meals you can make from scratch — and it tastes even better the next day.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Soup
Cuisine American
Servings 8 bowls
Calories 280 kcal

Equipment

  • Large Dutch oven or heavy-bottomed stockpot - At least 7–8 quart capacity
  • Cutting board
  • Sharp chef's knife
  • Wooden spoon or silicone spatula
  • Fine-mesh strainer - Optional, for straining broth
  • Ladle
  • Measuring cups and spoons
  • Tongs - For safely removing the ham bone
  • Large mixing bowl - To hold strained broth if straining
  • Immersion blender - Optional, for a thicker broth

Ingredients
  

  • 1 meaty ham bone - Leftover from a baked, spiral, or smoked ham
  • 2 tbsp olive oil - 30 ml
  • 1 large yellow onion - Diced, about 1½ cups or 240g
  • 4 cloves garlic - Minced
  • 3 medium carrots - Peeled and sliced into ½-inch (1.25 cm) rounds
  • 3 stalks celery - Sliced into ½-inch (1.25 cm) pieces
  • 3 medium russet potatoes - Peeled and cut into 1-inch (2.5 cm) cubes
  • 2 cans (15 oz each) cannellini or great northern white beans - 425g each; drained and rinsed
  • 8 cups water or low-sodium chicken broth - 2 liters
  • 2 bay leaves
  • 1 tsp dried thyme - 2g
  • 1 tsp smoked paprika - 2g
  • ½ tsp black pepper - 1g, plus more to taste
  • salt - To taste; add sparingly as ham is already salty
  • 1–2 cups diced leftover ham - 140–280g; optional but recommended for extra heartiness
  • 2 tbsp apple cider vinegar - 30 ml; helps draw collagen from the bone

For Garnish

  • fresh parsley - Chopped, for garnish

Instructions
 

  • Trim any large pieces of meat from the ham bone and set aside. Dice the onion, slice the carrots and celery into ½-inch pieces, cube the potatoes and place in cold water, mince the garlic, and drain and rinse the canned beans.
  • Heat the olive oil in a large Dutch oven over medium-high heat, then add the onion, carrots, and celery and sauté for 4–5 minutes until softened. Add the garlic, smoked paprika, and dried thyme, stirring for 30–60 seconds until fragrant.
  • Nestle the ham bone into the pot, then pour in the water or broth, apple cider vinegar, bay leaves, and black pepper. Bring to a boil, then reduce to a gentle simmer, cover partially, and cook for 1½ to 2 hours.
  • Use tongs to lift the ham bone out of the pot and let it cool for 10 minutes, then pull all remaining meat off the bone and set it aside. Discard the bone and bay leaves, and strain the broth through a fine mesh strainer if desired.
  • Drain the potatoes and add them to the pot along with the drained beans, shredded bone meat, and any additional diced ham. Simmer over medium heat for 15–20 minutes until the potatoes are completely fork-tender.
  • Taste the soup and adjust salt and pepper as needed, keeping in mind the ham is already salty. Ladle into bowls, garnish with fresh chopped parsley, and serve immediately with crusty bread or cornbread on the side.

Notes

  • Use a ham bone with plenty of meat still attached — it gives you both a richer broth and extra ham to stir into the finished soup.
  • Don't skip the sauté step. Cooking the vegetables in oil before adding liquid builds a flavor base that makes the broth taste far more developed.
  • Add 2 tablespoons of apple cider vinegar to the pot — it draws collagen out of the bone for a silky, full-bodied broth. You won't taste it in the finished soup.
  • Simmer on low, not a rolling boil. A gentle simmer produces a clearer, more flavorful broth and keeps the ham meat tender.
  • Always taste before salting. Ham is naturally very salty, and simmering concentrates that salt further — many batches need little to no added salt.
  • For a thicker broth, use an immersion blender to blend a small portion of the beans directly in the pot before serving.
  • No ham bone? Substitute 2–3 smoked ham hocks, which are widely available at grocery stores and produce nearly identical results.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days. The broth will gel when cold — this is normal and a sign of a well-made soup.
  • Freezer: Cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop.
  • Variation: Replace white beans and potatoes with 2 cups of dried split peas for a classic split pea and ham bone soup.

Nutrition

Serving: 1BowlCalories: 280kcalCarbohydrates: 28gProtein: 22gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 850mgPotassium: 680mgFiber: 6gSugar: 4gVitamin A: 60IUVitamin C: 20mgCalcium: 8mgIron: 15mg
Keyword comfort food soup, ham and bean soup, ham bone broth, ham bone soup, leftover ham recipe
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