ham bone Archives - The Recipe Rebel Tue, 06 Feb 2024 15:47:43 +0000 en-US hourly 1 https://wordpress.org/?v=6.4.3 https://www.thereciperebel.com/wp-content/uploads/2021/11/cropped-pwa-32x32.png ham bone Archives - The Recipe Rebel 32 32 Ham and Potato Soup https://www.thereciperebel.com/ham-and-potato-soup/ https://www.thereciperebel.com/ham-and-potato-soup/#comments Mon, 09 Jan 2023 06:08:00 +0000 https://www.thereciperebel.com/?p=34624 This delicious recipe is perfect as one of your easy weeknight meals during the busy holiday season. With simple ingredients, this comforting and creamy soup is ready in just 35 minutes.

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This Ham and Potato Soup, is one of my favorite soup recipes! Ready in just 35 minutes, it’s made with root vegetables and cooked ham, with the bone, it’s rich, flavorful, and filling!

Top view of a bowl filled with creamy potato and ham soup.

Table of Contents

Hearty and warm soups are the best things for cold weather. They make great options for lunch or an easy dinner. This flavorful ham and potato soup is a family favorite here!

This delicious recipe is perfect for one of your easy weeknight meals during the busy holiday season.

With simple ingredients, this comforting and creamy soup is ready in just 35 minutes.

We will use a low-sodium chicken broth, which blends perfectly with the vegetables, ham, and seasonings. The ham bone will make a broth as it cooks, giving the soup a rich flavor. This also draws out some great nutrients from the bone!

If you enjoy baked ham during the holidays, then save this recipe as an easy and delicious way to use your leftover ham bone!

We love to serve it with Garlic Bread or Brioche Buns and a side of Roasted Carrots for a hearty and nutritious meal.

Ingredients Needed:

overhead image of ingredients needed for ham and potato soup
  • Oil: use a neutral flavored oil for sautéing the vegetables or butter, if you prefer.
  • Vegetables: use the classic root veggie trio of onions, carrots, and celery as well as hearty potatoes for a great savory flavor that will fill you up too.
  • Seasoning: garlic, parsley, thyme, salt and black pepper gives this soup a classic warm flavor.
  • Broth: use a low-sodium chicken broth so that you can control the saltiness of the soup. You can use chicken stock in a pinch.
  • Ham: we’ll be using cooked ham as well as a ham bone to get a great savory ham flavor with pieces of ham. Use leftover baked ham or ham hock if you have it.
  • Butter: to bind with the flour for thickening the milk.
  • Flour: all-purpose flour will bind to the butter and milk
  • Milk: use whole or 2% milk for making the thickened sauce that makes the soup creamy.
  • Cheese and Green Onions: shredded cheddar cheese and chopped green onions are the perfect toppings for this soup.

How to Make Ham and Potato Soup

This homemade soup is quick and easy to make. You can find the full recipe in the recipe card below.

  1. Sauté the carrots, onion and celery. Add the salt, black pepper, garlic, parsley, and thyme and cook until fragrant.
  2. Add chicken broth, ham, ham bone, and potatoes to the pot, scraping the brown caramelized bits at the bottom of the pan to mix them into the soup mixture. Cook until potatoes are tender.
  3. Make the roux: melt the butter and add the flour
  4. Thicken the milk: Add the milk and whisk until smooth. Microwave this mixture in short intervals, whisking each time, until you have a thick consistency.
  5. Thicken the soup: remove the ham bone and add the ham back into the soup, then add the thickened milk.
  6. Add cheddar cheese to the soup and stir well. Adjust seasonings to your tastes and serve.
vegetables and seasonings in a grey dutch oven.
Saute vegetables and add seasonings.
ham bone, shredded ham and potatoes added to soup pot.
Add broth, ham bone, ham and potatoes.
Top view of a glass jug with melted butter in the bottom and flour on top and a whisk in it.
Make the roux.
Top view of glass jug with a white sauce and a whisk in it.
Thicken the milk.
Top view of dutch oven with ham and potato soup in it and thickened milk being added in.
Add thickened milk back into the soup.
Top view of dutch oven with creamy ham and potato soup in it with shredded cheese being added on top.
Stir in cheese.

Ham and Potato Soup FAQs

How do I thicken potato soup?

This recipe uses thickened milk and cheese to thicken the soup. You could also use a corn starch and cold water mixture, or blend some of the potatoes with a hand blender.

How do I store ham and potato soup?

Store this recipe in an airtight container in the refrigerator for 2-3 days. Let it cool to room temperature before putting it in the fridge.

Can I freeze ham and potato soup?

I don’t usually recommend freezing this soup because potatoes change in texture when they are frozen and you may find them unappetizing.
If that doesn’t bother you, you can freeze this soup up to 3 months. Let cool to room temperature before placing in a freezer-safe container. Thaw completely before reheating to keep the potatoes from becoming overly mushy.

Top view of a big pot filled with ham and potato soup with a ladle in it.

Tips and Notes

  • The soup will thicken as it cools down. As soups cool down they get a bit thicker, so add in some extra broth if you need to before serving, or after reheating it from being stored.
  • Use fresh vegetables. Pre-chopped vegetables tend to get dry, so using fresh vegetables that you’ve chopped yourself will give you the best flavor in your soup.
  • Mince your own garlic. Just like fresh vegetables, freshly minced garlic is packed with wonderful aromas that you might not get from garlic paste or garlic powder. I would recommend giving it a go if you haven’t tried it before!

Ham and Potato Soup Variations

  • Mix up the veggies. This delicious soup works well with so many veggies, so use whatever you have on hand, like green beans or corn. It’s a great way to use up leftovers during the holidays (you can even throw in leftover mashed potatoes!).
  • Use heavy cream. You can use heavy cream instead of thickened milk to give this soup a richer flavor, although it won’t be as thick.
  • Swap the protein: got leftover Crockpot Shredded Chicken, Air Fryer Bacon or some white beans you need to use up? Those would also be delicious in here!
Top view close up of ham and potato soup with a ladle lifting some out.

Serving Suggestions

While this ham and potato soup is hearty and filling, you can serve it with bread to make it even more filling! My Homemade Breadsticks are so handy and taste delicious with soups, as well as these Brioche Buns, and these amazing Homemade Buns.

More Soup Recipes to Try

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Top view of a big pot filled with ham and potato soup with a ladle in it.
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Ham and Potato Soup

This Ham and Potato Soup, is one of my favorite soup recipes! Ready in just 35 minutes, it's made with root vegetables and cooked ham, with the bone, it's rich, flavorful, and filling!
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 342cal
Author Ashley Fehr

Ingredients

  • 1 tablespoon oil
  • 2 large carrots (peeled and chopped)
  • 1 medium onion (diced)
  • 2 ribs celery (chopped)
  • 1 teaspoon salt
  • 1 teaspoon minced garlic
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 4 cups low sodium chicken broth
  • 2 pounds russet or gold potatoes (peeled and chopped, 900 grams)
  • 2 cups cooked ham (chopped or shredded)
  • 1 ham bone
  • ¼ cup melted butter
  • 3 tablespoons all purpose flour
  • 1 ½ cups milk (any kind)
  • 1 cup shredded cheddar cheese
  • shredded cheese and green onions for topping as desired
US Customary – Metric

Instructions

  • In a large soup pot, heat oil over medium high heat. Add carrots, onion, and celery, saute until onions are softened, about 4-5 minutes.
  • Add salt, garlic, parsley, thyme and pepper and cook 1 minute.
  • Add chicken broth, ham, ham bone, and potatoes to the pot. Scrape the bottom with a wooden spoon to remove any browned bits from the bottom.
  • Bring to a simmer over medium high heat, then reduce heat to medium low, cover, and cook until potatoes are tender, about 10 minutes.

Thicken the milk:

  • Meanwhile, place melted butter in a medium bowl or large glass measuring cup (leave yourself some room at the top as the mixture will bubble up and thicken considerably). Whisk in flour.
  • Whisk in milk, using a spatula to get the flour from the sides of the cup as necessary.
  • Microwave in 45-60 second intervals (Start with 60, then reduce as the milk gets thicker and closer to being done), whisking well each time, until milk has thickened considerably. Stand at the microwave and keep an eye on it as the mixture will bubble up.

Finish the soup:

  • When the potatoes are cooked, remove the ham bone and pull any meat from it to stir back in.
  • Stir in the thickened milk and cheddar cheese. Top with additional shredded cheese and green onions as desired.

Video

Notes

Storage
  • Fridge: Store this recipe in an airtight container in the refrigerator for 2-3 days. Let it cool to room temperature before putting it in the fridge.
Variations: 
  • no ham bone? Totally fine! It does add lots of flavor but you can simply leave it out and add in additional ham. 
  • I haven’t tried this recipe with non-dairy options, but I think your best bet would be to reserve some of the cooked potatoes and puree them and add back into the soup. If you have leftover mashed potatoes, these would work as well.

Nutrition

Serving: 433grams | Calories: 342cal | Carbohydrates: 40g | Protein: 21g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 1153mg | Potassium: 979mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3800IU | Vitamin C: 12mg | Calcium: 197mg | Iron: 2mg

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This Ham and Bean Soup is so hearty and flavorful and the perfect way to use up any leftover ham! It’s loaded with veggies, ham, white kidney beans, and so much flavor.

Love a hearty soup made with beans? Try this easy Pasta E Fagioli soup, White Bean Soup with Bacon or this Tuscan White Bean Soup next!

scooping ham and bean soup out of dutch oven.

Table of Contents

I’m on a soup kick (we aren’t surprised, are we?) and I’ve got another new one for you!

This one is the perfect soup for holiday leftovers: Ham and Bean Soup!

This delicious soup is so hearty and so flavorful and uses both the ham bone and leftover cooked ham. It can be made using canned beans or dried beans and can easily be customized to suit your tastes.

Oh, and it takes just 15 minutes to prep!

If you love this soup recipe, you’ll also enjoy this Hamburger Soup, this Potato Soup and this Easy Minestrone Soup!

Ingredients Needed:

ham and bean soup ingredients in glass bowls.
  • Oil: you need just a little bit of oil to sauté the veggies before putting together the soup. I use canola oil but feel free to use your favorite cooking oil.
  • Veggies: we’re creating a flavor base with the classic mirepoix trio—carrot, onion, and celery!
  • Garlic: use freshly minced garlic for the best flavor.
  • Seasonings: this soup is so flavorful thanks to a blend of salt, dried thyme, dried parsley, and black pepper. You can swap these out for your favorite herbs if you want to.
  • Water, Ham Bone, and Chicken Bouillon: water is the base for our soup, flavored with ham bone and chicken bouillon. I love to use Better than Bouillon, but any kind will work. If you don’t have a ham bone, you can grab a smoked ham hock from the grocery store — it will still add a ton of flavor!
  • Beans: you’ll need 2 cans of white kidney beans. Don’t forget to drain and rinse! You can swap these out for another variety of bean if you prefer.
  • Ham: use cooked, chopped ham. Add as much or as little as necessary depending on how meaty the bone is.
a white bowl of ham and bean soup.

How to Make Ham and Bean Soup

This hearty soup takes just 15 minutes to prep!

  1. Sauté the aromatics: In a large pot, heat oil, then cook carrots, celery, and onion until softened.
  2. Stir in the garlic and seasonings and cook for another minute — this helps to wake up the flavor of dried herbs after sitting in the cupboard!
  3. Add the broth ingredients: To the pot, add in water, ham bone, and chicken bouillon. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
  4. Add the meat and beans: Remove the ham bone, pull off and shred any meat, then add the meat back to the pot along with beans and more ham if needed.
sauteing carrots and onions in pot.
Saute vegetables until softened.
sauteed vegetables and spices in dutch oven.
Add herbs and seasonings.
ham bone and broth in dutch oven.
Add broth, ham bone and bouillon.
shredded ham added into ham and bean soup.
Simmer until tender, then shred the ham and add it in.

Ham and Bean Soup FAQs

What spices go in Ham and Bean Soup?

Thanks to the Chicken Bouillon, the soup is already plenty flavorful, so I like to add just a few additional spices to take it up a notch. For this soup, I use salt, dried thyme, dried parsley, and black pepper and it’s perfect!

What kind of beans do you put in Ham and Bean Soup?

I use canned white kidney beans, but you can totally swap them out for another type of bean if you prefer. Great Northern beans, navy beans, or Cannellini beans are all also great options.
See the recipe notes for how to use dried beans if that’s what you’re starting with.

How do you thicken Ham and Bean Soup?

You can create a thicker soup by simply adding less water/bouillon. If you’ve already made your soup, you can thicken it more by simmering it with the lid off to allow moisture to evaporate. Additionally, whisk in a mix of 2 tablespoons water and 1 tablespoon cornstarch, a little at a time, until the soup is thickened to your liking.

How to store:

Leftover Ham and Bean Soup will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm in the microwave or on the stove until heated through.

two white bowls of ham and bean soup.

Tips and Notes

  • You can use ham bone, ham hock, or ham shank. I like to use leftover ham bone from the holidays, but ham hock or ham shank also both work great. You want something that’s fully cooked or smoked.
  • If the ham hock or shank has skin on, you can choose to either cut it off or leave it on (I usually cut it off).
  • If the ham bone you use is quite meaty, you won’t need as much additional ham. If you don’t have ham bone, you will need a bit more. Just use your best judgement here!
  • Be careful with the salt. Bouillon can be quite salty, so I recommend starting with less and adding more at the end if necessary. Don’t be afraid to add seasoning at the end if it’s not quite where you want it!

Variations for Ham and Bean Soup

  • Use dried beans. If you prefer, you can totally use dried beans for this recipe. I recommend soaking them overnight (or 2 hours minimum), then adding them to the soup with the ham bone. They will soak up more liquid, so keep an eye on it and add more water as necessary.
  • Make it vegetarian. Just make it into bean soup! Leave out the ham bone and cooked ham and just add more beans, then swap the chicken bouillon out for veggie.
  • Spice it up. Give the soup a kick of heat with a sprinkle of red pepper flakes or cayenne pepper.

Serving Suggestions

Ham and Bean Soup is plenty filling on its own, but it’s also great with a side dish! A few of my favorites are crusty buttered bread, cornbread, Roasted Potatoes, Dinner Rolls, Homemade Coleslaw.

More Leftover Ham Recipes to Try

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a white bowl of ham and bean soup.
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Ham and Bean Soup

This Ham and Bean Soup is so hearty and flavorful and the perfect way to use up any leftover ham! It's loaded with veggies, ham, white kidney beans, and so much flavor.
Course Main Course, Soup
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 6 servings
Calories 365cal
Author Ashley Fehr

Ingredients

  • 1 tablespoon oil
  • 2 large carrots (peeled and chopped)
  • 2 ribs celery (sliced)
  • 1 medium onion (finely diced)
  • 2 teaspoon freshly minced garlic
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon black pepper
  • 8 cups water (use 7 cups for a thicker soup)
  • 1 ham bone, ham hock, or ham shank* (cooked)
  • 1-2 teaspoons chicken bouillon**
  • 2 cans white kidney beans (540ml or 19oz each) drained and rinsed
  • 1-2 cups cooked, chopped ham*** (optional — depending on how much ham you have already)
US Customary – Metric

Instructions

  • Heat a large soup pot or dutch oven (at least 5-6 quarts) on medium-high heat and add the oil.
  • Add the carrots, celery and onions and cook, stirring often, until the onion has softened, about 3-4 minutes.
  • Add the garlic, salt, thyme, parsley and pepper. Cook and stir 1 minute.
  • Add the water, ham bone and 1 teaspoon chicken bouillon. Bring to a boil over high heat, then cover and reduce heat to medium-low. Simmer 1 hour (you can simmer even longer if you like, up to 2 hours, but the vegetables will get softer).
  • Remove the ham bone and pull the meat off. Shred with two forks. Stir the ham back into the soup along with the white beans and additional ham if using.
  • Heat through, taste and serve. (*Note that the added salt is on the low end because ham and bouillon can be quite salty. Before serving, continue to add salt in ½ teaspoon measurements, as well as additional bouillon if needed, until it tastes well-seasoned).

Video

Notes

*You can use either a leftover ham bone from the holidays (my preferred method, because nothing goes to waste!), a ham hock or ham shank. You are looking for something fully cooked or smoked. Ham hocks are cooked, pork hocks are not cooked. If you have lots of leftover ham to go with it, you may not need to add the additional ham in the last step. 
If the ham hock or shank has skin on, you can choose to either cut it off or leave it on.
**I love Better than Bouillon but your preferred chicken bouillon will work great. It just helps to flavor our broth!
***if your bone is quite meaty, you won’t need as much. If you don’t have a ham bone, you will need quite a bit more. Use your own judgement here.
Tips and variations:
  • You can use dried beans for this recipe if you prefer! I recommend soaking overnight (or at least a couple hours), then adding them to the soup with the ham bone or ham hock. The dried beans will soak up more liquid as they cook, so keep an eye on it and add additional water as needed. 

Nutrition

Serving: 515grams | Calories: 365cal | Carbohydrates: 36g | Protein: 25g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 782mg | Potassium: 864mg | Fiber: 10g | Sugar: 2g | Vitamin A: 3465IU | Vitamin C: 5mg | Calcium: 88mg | Iron: 4mg

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

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