Print

Hearty Ham and Bean Soup from a Leftover Ham Bone

A close-up of a white bowl filled with rich Ham and bean soup, topped with shredded ham, carrots, and celery.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a soul-satisfying ham and bean soup using your leftover holiday ham bone. This navy bean stew is a comforting, classic post-holiday meal.

Ingredients

Scale
  • 1 large leftover ham bone (with meat attached)
  • 1 pound dried navy beans or Great Northern beans, rinsed and picked over
  • 8 cups water or low-sodium chicken broth
  • 1 large yellow onion, chopped
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh parsley (for garnish)

Instructions

  1. If you have time, soak the dried beans overnight in water to reduce cooking time. Drain the soaked beans before starting. If not soaking, you will need to simmer longer.
  2. Place the ham bone, rinsed beans, water or broth, onion, carrots, celery, bay leaf, thyme, and pepper into a large stockpot or Dutch oven.
  3. Bring the mixture to a boil over high heat. Once boiling, reduce the heat immediately to low, cover the pot, and let it simmer gently.
  4. Simmer for 2 to 3 hours, or until the beans are completely tender. Stir occasionally to prevent sticking.
  5. Remove the ham bone from the pot. Once cool enough to handle, shred all the meat from the bone and return the meat to the soup. Discard the bone and bay leaf.
  6. Continue to simmer uncovered for another 15 to 30 minutes, allowing the broth to thicken slightly as some beans break down. Taste and add salt only if needed, as the ham bone adds significant saltiness.
  7. Ladle the hot ham and bean soup into bowls. Garnish each serving with fresh parsley. Serve with cornbread.

Notes

  • For a thicker soup, mash about 1 cup of the cooked beans against the side of the pot before returning the meat.
  • If you do not have a ham bone, you can substitute 1 pound of cubed smoked ham and 6 cups of broth, reducing the initial simmer time.
  • This leftover ham bone soup freezes very well for later meals.

Nutrition

Find it online: https://whiskdaily.com/ham-and-bean-soup-recipe-leftover-ham-bone/