Leftover Hambone Soup
You can use up your leftover hambone to make this cozy, hearty soup loaded with tons of veggies and chunks of sweet ham!
For those of you who made a ham for Christmas yesterday, I highly suggest saving the bone so you can make this ultimate hambone soup. I first made this soup two years ago and I was so amazed as to how you could actually use the hambone! In the previous years, I would toss them in the trash but the leftover hambone is actually a gold mine.
With a simple homemade ham stock, you could create such a cozy, hearty soup with ingredients you already have on hand. Once you let the flavors meld together, this soup is wonderfully sweet and comforting with chunks of ham in every bite! It’s the perfect leftover soup without letting the bone go to waste. And this is sure to be a hit with the entire family. My 3-yr old nephew devoured this for lunch at school!
Leftover Hambone Soup
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Use up your leftover hambone to make this cozy, hearty soup loaded with tons of veggies and chunks of sweet ham!
- 1 leftover hambone
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 2 carrots, peeled and diced
- 1 russet potato, peeled and diced
- 1 cup canned white kidney beans, drained and rinsed
- 3/4 cup frozen corn kernels
- 3/4 teaspoon fresh thyme leaves
- 2 bay leaves
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 cups leftover diced ham
- Place leftover hambone in a large stockpot or Dutch oven and add enough water to cover the bone halfway, about 6-7 cups. Bring to a boil; reduce heat and simmer until very fragrant, about 30 minutes to 1 hour; remove and discard hambone.
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and potato. Cook, stirring occasionally, until onions have become translucent, about 2-3 minutes. Stir in ham stock, beans, corn, thyme and bay leaves; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer until potatoes are tender, about 10-12 minutes. Stir in ham until heated through, about 1-2 minutes.
- Serve immediately.
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You show carrots but do not have them on the list of needed ingredients.
Thanks for letting me know. Fixed!
Turned out great, but much more than I can use in the next couple of days. Any idea how long it will keep in the fridge or if I can freeze it (and any tips if so)?
It’ll probably keep in the fridge for a couple of days. You can most definitely freeze the leftovers in individual servings. Just be sure to thaw in the fridge overnight.
My husband makes a ham and bean soup with the ham bone! We will keep it up to four or five days in the fridge. We also freeze some, usually in half pint or pint mason jars. It will keep great for six months or longer! And it’s delicious reheated.
By the way, places like Honeybaked Ham will sell you ham bones when they have them; they’re $5 to $7 in our area. And there’s a good bit of meat on them, for a tasty, hearty soup!
I get a whole joint for that
Hi. I’m trying to get away from freezing every thing and trying to can things. How did you do the soup in the Mason jars.
Did you use a pressure canner or just the ordinary way with boiling water.
Thanks. Ian from canada
I love using olive oil, but had some left over bacon fat from this morning, used it instead – awesome! A wonderful hearty meal! Thanks!
I didn’t have any potatoes in the house, so I substituted it with jasmine rice.
it says 2 carrots peeled and diced read it again
The author said that it was corrected…the original excluded the carrots…read the whole thread again.
2 carrots peeled and diced – 5th ingredient
I just want to add I smoked a ham for Easter and followed this recipe and turned out wonderful as well
I made it with potatoes and barley. Loved it!
If I want to double the recipe, can I double the water in the stock base and still have a flavorful base?
Can I use barley in place of the kidney beans?
You can most certainly use barley but I can’t predict how this will change in texture/taste.
I don’t care for kidney beans – what else would you suggest instead?
Feel free to omit the beans. There’s a ton of other goodies in this soup. Although I should tell you that I don’t really care for kidney beans either but loved it in this soup!
Simple, healthy & yum – my favorite combo! I omitted the beans (didn’t have them in stock) and just added a little extra potato, carrot & celery. We had extra ham slices as well so I cut and added more ham. Family of four said it was delicious. Served with corn bread muffins and my 6 & 9 year olds devoured it. Plenty for another few lunches (in the fridge) and another entire meal (freezer). Thanks for sharing. This will be a post holiday /midwest winter staple indeed!
One more thing…I sautéed the chopped onions, carrots and celery in olive oil and garlic (about 6 garlic pieces) before adding to ham bone stock.
You can use barley, or lentils
This looks delicious! In the picture, it looks like you have angel hair or spaghetti noodles – when do you add those?
I think you might be referring to the corn. I actually didn’t add any angel hair or spaghetti noodles to this soup but feel free to add them to taste!
How can I adjust this to make it a white based soup as opposed to a red?
You can omit the can of diced tomatoes and use cannellini beans instead of kidney. However, it will not be a complete white soup unless milk or cream is added, which may completely change the taste of this soup.
I do not see diced tomatoes listed in the ingredients…sounds good though
made me do a double take, cause I didn’t either and it said white beans anyway, not red. I made this soup the day after Christmas with my leftover ham bone and I’m making it again today since I’m already craving it again. The first time I made it I didn’t have any beans but it was delicious without it. I am using light red kidney beans this time. I think it will be yummy!
This looks delicious and hearty. I don’t have a leftover ham bone, but makes me want to go out and get a ham just to make this 🙂
Does this soup have diced tomato? You mention it in a reply
This recipe is an updated recipe from the archives. I have tweaked the recipe a bit and have omitted the diced tomatoes this time around. But you can by all means add 1 can of diced tomatoes to the soup when adding the diced ham.
Love what a hambone does to soup. Can’t beat that salty smokiness! Looks so good!
Thank you for the nice soup recipe.
There was a time when I would read a recipe like this and be frustrated that I did not have a ham bone but then one day a couple of years ago I had an epiphany. Honey Baked Ham sells sandwiches; wonder what they do with those ham bones?
A quick phone call and I discovered that they do indeed sell those bones; loaded with meat too. Which means that despite not having ham yesterday I can still make this soup today! YES!!
I can’t believe they sell the bones! I’m so glad you told me because I honestly can’t wait to just make this soup once a year during this time of year!
Love this recipe! I’m not usually a big fan of ham, but this recipe has so many vegetables with the ham and looks so hearty. It sounds delicious to me! Thanks for sharing such a great idea on using that leftover ham bone and ham!
Just found your blog by searching for what to do with the amazing ham bone i have!
Love your blog, btw…..
Off to make this……it looks so dang good!!
that’s how I found it too. I know my mom never wasted a ham bone and I had no idea what to do to make soup with it but this was awesome!!
I added the drippings from the cooking of the ham to the stock. I let them cool in the fridge overnight and pulled off the fat that rose to the top. mmm.. tasty recipe.
Soups are the best way to use that leftover ham bone!
LOVE using the leftover hambone for soups! Looks incredible Chung-Ah!
sounds like a really yummy soup!
Do I cover the pot while letting the ham bone simmer?
You can leave it uncovered.
I like to cover it but it’s a matter of preference really. I also freeze it in zip locks laid flat then you can easily stack them in the fridge. It can easily last months.
can I cook this in a crock pot and how long
Kathleen, I have never made this in a slow cooker so unfortunately, I’m not entirely sure if this can be made in the crockpot.
I actually made it in the crock pot. I just let the hambone in the crock pot with water overnight and then found this recipe the next day and moved forward, just adding it all to the crock pot. It worked wonderful!
How much water did you use? What temp setting also?
You can, but its a little tedious. You’ll need to leave the hambone in the crockpot for 6-12 hours, on high for the first half, then low for probably about the second half. The crockpot will probably have to be totally full of water to cover the bone sufficiently. You will need to remove some of the broth after, to make room for the other ingredients, but it can be saved in the fridge or freezer for later, to make rice or cook other things in for extra flavor.
After you remove the bone and pick the meat off, you can add the other ingredients to the crock pot. The soup will take 3-4 hours on high OR 6ish hours on low….you can add the carrots/garlic/onions/potatoes, and probably the beans (after soaking). I wouldnt add the ham and corn until maybe 30 minutes before serving.
The leftovers and the bone are the best part! I love this soup, even though its like a billion degrees in LA today (ummmm, 82 mother effing degrees on Dec. 27th), I still want some of this soup.
Jackie, I’d like to say I feel bad for your weather related woes but…. It’s -17 without the wind chill right now in NY. So I’ll trade with you! I’m pulling everything I can find from my pantry that can go in this soup (I have a ham bone but no carrots and no beans) because this sounds great and I’m not leaving the house.
What a brilliant idea to use the leftover ham bones! Love this kind of simple but hearty soups. Thanks for sharing!
Wonderful, fragrant and filling soup! Just made this and my house smells wonderful. I had fresh dill on hand and added a generous amount to the pot. Made a huge pot and kids loved it. I will freeze some as well. Thanks! (I used to throw out my ham bone – NEVER again. )
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I love that you used fresh dill on this – definitely need to try that next time!
You mention the white kidney beans, I am assuming this is canned based on when you add them to the soup. Just wanted to double check. Sounds delicious!
Yes, the “white kidney beans” refer to canned beans. Be sure to drain and rinse before adding to the soup. Hope that helps!
Hi Chung-Ah-I wanted to let you know I made your soup recipe last night using a leftover ham bone and from Christmas. Oh my goodness, is it ever delicious! I made it last night and refrigerated it overnight. The fat rose to the top of the stock and was easily scooped off. Had a bowl for lunch on this rainy day-this is gonna be great for lunches this week.
Thanks so much for sharing this wonderful recipe. 🙂
I’m so glad you had a chance to use up your ham bone!
And it used up the leftover ham too-that word I forgot to add in the original post…….sheesh. Thanks again for the great recipe.
Love your recipe as always. Thank you for sharing with us.
Hey…do you think a can of black-eyed peas would work instead of the kidney beans? I was thinking it would be a good New Year’s Day soup to do that and throw in a little spinach at the end for prosperity in the New Year! 🙂
Black-eyed peas sounds like a wonderful substitution. Happy new year!
Thanks for the inspiration, I will be making this today. One comment about freezing: In my experience potatoes and carrots get weird when I freeze them unless they are pureed/mashed. So I either do that with those ingredients if I know I am going to freeze the item, or I omit those two items and add to the thawed dish before serving. Carrots are easy to add to a dish because I don’t mind them barely cooked. What I do is chop them fine then toss them into the cold dish before I reheat. I don’t eat a lot of potatoes, but they are also easy to quickly cook up to add to anything if you really want them – it only takes minutes to cook diced potatoes in a glass measuring cup in the microwave(covered with plastic wrap, couple of tablespoons of water too).
Cheers, and Happy New Year.
I dont have a pot wide enough for the ham bone to lie down in. if I stand it up in a tall pot do I just add more water to try to cover it halfway up?
Covering the pot halfway to the bone should be more than sufficient. Hope that helps!
Anyone know the calorie count on this recipe?
Lisa, you can obtain nutritional analysis using online resources such as calorie count.
Just finished getting it all into dutch oven, took a taste and it tastes really nice, bet it will be even better once veggies meld
Although there is a Print button, this site will not print. Any suggestions? Thanks.
I’m not too sure, Karen. The print button is working fine on my end. Please try a different browser.
I didn’t have any white beans so I used black beans. Also I replaced the potatoes with garbanzo beans. It turned out great. Thanks for the recipe.
My family and I just finished eating this soup for lunch with cornbread. It is the best soup I’ve ever made according to my husband. The aroma carried through the whole house. My 17 year old son just came and stood by the stove to breath in the flavorful scent. I followed the recipe as is, but added sliced onions and sofrito, a Spanish seasoning. I also added leftover ham from Christmas along with its drippings. I am so glad to come across your blog and recipe. I look forward to making it again.
I’m so glad you had a chance to make this! And serving alongside cornbread is genius. I will definitely have to do that next time!
My mom used to make my what she called “Ham & Beans” nothing about it being a soup. She always used dried pinto beans, ham or chicken broth & the Ham Bone with a few onions. Do you have any thing that is similar to that ? I know she probably also used salt & pepper
That sounds similar to this recipe! 🙂
One of my favorite things about holidays is all of the delicious ways to use leftovers. This recipe is perfect!
This is an excellent recipe, very easy to follow, and the pictures are beautiful. Thank you! My soup is simmering on the stove right now – smells delicious!
The aroma is absolutely amazing. Let me know how it turns out!
Added a bam…broath was kinda lame so I added chopped tomatoes and a small jar of spag sauce….alittle more spices…..and it was the bomb…needs a kick..def…came out sooooo gooood.
Would sweet potatoes be ok to use instead of a white potato?
Yes, absolutely, but you may have to adjust cooking time as needed.
Thanks for this recipe! Google led me to this recipe, trying to see what I can do with my leftover ham bone!
Do you think I can use the pressure cooker to boil the leftover ham?
I’ve actually never used a pressure cooker before so I’m not too sure about this one.
Had plenty of ham left over from new years dinner that I made both the ham bone soup and ham potatoe chowder. Both are amazing! Thank you for the tastey ideas, but I need to freeze one. Whitch do you think woyld hold up better in the freezer?
I’m so glad you had a chance to try both! I would freeze the ham bone soup since the chowder is thick and the consistency may be affected.
My husband is a red seal chef , he’s amazing at soups therefore he is usually the only one who makes them . He has his own cookbooks basically just soups and thought , nope not gunna look through them ill try “Google”
I stumbled across this one and I’m super stoked to try it .
Myself Im adding small amount of cooked beet greens and and cooked angel hair pasta to the bottom of the bowl just before serving and garnish with very fine chopped green onion.
That sounds amazing! I’ll definitely have to try your adaptations!
I made this yesterday night, and the hubby really likes it! I sub pinto beans for the kidney beans since I had a ton of those. Everything else was the same.
Any idea how many calories, etc?
Unfortunately, as I am not a registered dietician, I am not comfortable sharing nutritional information of my recipes. Please use online resources to obtain such information.
Well, I had a boneless ham to use but no ham bone. I had some salt port in the freezer so I just lightly sautéed it for few minutes and add the same amount of water to the package of salt port and simmered it with an onion for about an hour. The soup was still absolutely delicious. I did add about a cup of milk thickened with heaping tablespoon of flour toward the end to thicken it up a little and make it more of a “white” soup. This was hardy and incorporated different flavor than we typically eat so was a nice change. I did add a little hot sauce and cumin toward the end and a dollop of sour cream on top. Thanks for delicious recipe!
It never fails to amaze me how people don’t know how useful bones are in the kitchen (and unfortunately it doesn’t help that the bones are often removed from the meat before selling.) Yes, the ham bone is excellent for soup. The carcass of a roast chicken can be stewed (I use a crockpot) to make a good base for soup, as well. I scour the meat departments for beef bones and I’ve read that many chefs save the bones from fish for stock. Bits and pieces left from chopping vegetables? Vegetable stock for vegetable soup. Waste not, WANT not.
I tried this today and it was fantastic! It was comforting, complex and hearty. It made good use of a ham bone I had left over.
I saw an earlier comment about making this in a crockpot; this is how I prepared this and am very pleased with the results. I cooked the ham bone on high for two hours and then tossed in the remaining ingredients for an additional six hours. I used Great Northern rather than white kidney beans because that was what I had on hand. I was pleased with their smooth and buttery texture in this dish.
Served with skillet cornbread, this was an excellent dish for a cold, wintry night.
John, did you remove the ham bone after 2 hours? Did you just add everything else or did you sautée the veggies first?
This is exactly what I’m going to this evening. If you have a crockpot, use it!
I am a greatgreat-grand mom, I make”bone soup” all winter long, my grand kids and great grands. Always want some. I never use recipes just through whatever in the pot,it always comes out wonderful? I do look at recipes just to get new ideas, then I go from there. )love this recipe, it sounds wonderful.
I just wanted to add a tip for those whose hams and Christmases occur in summer. I freeze my ham bone (as long as it hasn’t been hanging around in the fridge very long) until it’s cool enough for soup weather. You can then make and freeze your soup. It turned out great this year but I would love to have tried your recipe instead.
….And I thought you could only make pea soup with leftover ham bone! Will try this tonight and let you know how it turns out. Thank you for this wonderful sounding recipe!!
I suspect you will be getting a lot hits to this page after Easter. We had our dinner a week early and cooked this recipe (w/tomatoes & wo/beans). It was simple and plain, but it was very good. I hope I have some Italian Parsley to serve with this next time.
I had ankle surgery last week and am out of commission in the kitchen for the next month or so. Your soup was the first recipe I had my husband make me, and although he’s not too much of a cook, it turned out perfectly! Thank you for sharing!
I ran across this recipe via google since we just had a ham for Easter. I have pretty much kept with your recipe. It is simmering right now. Thanks for the inspiration and keep up the good work.
Started with your recipe but didn’t have carrots or beans, so used a few more potatoes (small reds), some baby bell peppers and mushrooms. I then saw the post on the angel hair pasta and remembered I had some roasted spaghetti squash left in fridge and added about 2 cups. Boy, did this soup hit the mark! Can’t wait for the next holiday ham.
I found your recipe because I had a leftover ham bone and remembered that when I was a kid my dad used to make a soup with ham and kidney beans that I loved. I added cabbage because I had some in the fridge, and a cup of barley. I omitted the corn. It was delicious. BTW, my dad first had this soup when he was a young man in Korea working with the US Army right after the war. He got to eat in the Army’s canteen and that was his introduction to American food. He came to the states knowing how to make several American dishes… most of which involved spam or ham 🙂
Did you use fresh or dried thyme? If fresh, do you know how much dried you would use to get the same taste generally?
I used fresh thyme for this recipe. The ratio for fresh to dry is generally 3 to 1. Hope that helps.
I’ve read all the comments, seen all the substitute beans, was hoping someone would say they tried chick peas. The only can in my pantry, other than peaches.
Yes, someone did mention they replaced the potatoes with Garbanzo beans.
I thought I knew every soup out there and was racking my brain what I could make with left over ham. This was SO AWESOME. Even my 8 and 5 year old boys loved this soup! This is a keeper! I had already simmered the leftover bone/ham in my slow cooker and de-boned. Used chicken broth to boil the carrots and potato, then added the diced up ham, corn, and beans. This was perfect for our North Country rainy spring day! Thank you so much!
Absolutely delicious! I just finished having this for dinner. It got the approval of the boys. 🙂
Damn this is delicious! I never made anything like this before and it exceeded any expectations. I bought a ham steak and cubed that up and threw it in at the end since my ham bone wasn’t terribly meaty. Probably because i made the ham stock and then i reboiled the bone to make more for the soup. I made the stock the night before so i could skim off the fat. Thanks for the recipe!
Just made this ham bone soup for lunch and it is fantastic. I used fresh thyme, carrots and potatoes from our garden. The ham bone was cooked a little longer in a slow cooker and the sauteed vegetables and herbs were added to the pot for an hour. Perfect!
I use canned tomatoes and fresh onions then add macaroni. It turns out red and delish
Thank you for the delicious recipe. Google rocks! I didn’t read the “white” kidney beans, so I used the regular ones. I also had kale in the fridge so just pored the hot soup over it, and a perfect meal. Mahalo, as we say in Hawaii.
I make ham bone soup with white kidney beans, garlic, and chopped escarole. Of course , I also season with salt and pepper to taste. I add a hand full of small pasta shells and grated cheese during the last 10 minutes and let it sit for about 20 minutes before serving . I put a Crustini in the bottom of the soup bowl, add the soup and the final addition is a drizzle of olive oil (if desired) My family loves this soup.
I look forward to trying this recipe! I’ve never made a ham and bean soup, but I love to eat it. I will be cooking this for a large crowd. To double or triple the recipe, do I use multiple ham bones or use the one bone, add more water, and simmer longer to make more broth base?
You can do either or – use more bones or simply add more water as needed. It’s up to you!
we had a bone in ham for thanksgiving and want to make soup the thing is we left the bone in a plastic bag in the fridge not the freezer can we still make the soup or is the bone no good
Larry, it really depends on your best judgment if this ham bone is still okay to use after all this time.
I just made soup over past couple of days using the ham bone left over from thanksgiving that had been sitting in a plastic bags the fridge Turned out beautifully & I used baby butter beans (10oz bag dried) instead & threw in some sweet potato (yam) too!
I made this soup today for supper using the ham bone left over from lunch. I didn’t have kidney beans. Instead, I used navy beans. The soup is fabulous. My seven-year-old daughter ate two bowls full. We’ll make this again. Thanks for sharing this recipe!
I LOVE your blog and your food. You can cook lady!! Your site is my go to site for anything Im looking for. I did this one tonight, from yesterdays Christmas ham and it may have been the best soup I have ever made//tried!! WOW
So glad I found your recipe.Sounds great! Put the bone in the freezer Christmas night and so ready for this now. Happy New Year Everyone!
A friend gave me a half of ham with bone and i had to find something to do with it, I am trying your recipe mainly because i think your pretty and i have a ham bone, the recipe looks good and so do you, i am cooking it now smells so good thanks
This is SUPER tasty!! So glad I found your site! I have a few recipes bookmarked to try later!!
Made this with leftover ham from Christmas and it is amazing! It’s so simple but it’s great. I made the broth in a crock pot last night (ham bone with a little meat left, 7 cups of water, 2 bay leaves, 4 whole cloves of garlic, salt, pepper, and about 20 whole peppercorns, cooked on low for 7 hours… did not skim fat) and then made it today. So quick and simple! Only substitution was northern beans for kidney beans because I read the recipe wrong. This will be my go to recipe for day after Christmas from now on! Thanks for helping me start a new tradition.
Great recipe. I used sweet potatoes instead of carrots, dried herbs, and spiced it up a bit with my freshly ground hot peppers. No salt needed as the ham was salty enough. I think next time I will double the beans. Needless to say,DELICIOUS.
Thanks for the great recipe and website. I will be coming back for more as I like what I have seen thus far. Keep the recipes coming
Really excellent recipe! Looks like I’m with the group who had a leftover ham bone this holiday and googled up “Ham Bone Soup”. I’ve started to look around your site and see some other great looking recipes too – I suspect I’ll end up being a frequent re-creator of your concoctions! Great work!
Had the ham bone from Christmas. Love your recipes. Followed almost exactly. I’ve never used a ham bone and didn’t know what to leave on it. Mostly “skinned” like your photo but in making the broth, I got nervous in the reduction amount. Added chocked stock. Anyway, I have 4 precise eaters(my husband and 3 girls). Two don’t like ham, two don’t like beans. I made this with some extra of the veggies (because I was wrong about the broth). All loved it. Melted to their knees good!!
Very tasty recipe! Thank you. My husband doesn’t like peas, so I had to search for a recipe other then split pea to use with my Honeybaked Ham bone. He also likes thicker soups, so here is what I did: I used 2 potatoes, 4 carrots, one heaping cup of corn, and I added fresh parsley at the end. I didn’t salt it too much because of the ham and because I added oyster crackers before serving. The extra potatoes and the crackers increased the thickness without my having to emulsify the soup. Next time, I will add peas for the rest of my family. Since the ham was pricey, I felt like this recipe allowed me to get more of my money’s worth!
So delicious! I cooked the hambone in the crock pot using this recipe http://www.food.com/recipe/ham-broth-slow-cooker-508820 since it used similar ingredients as this recipe. I used 10 cups of the ham stock for the soup and also added leeks to the recipe. I didn’t have enough ham from the bone to fill up the soup so I bought a Farmer John ham steak and just cubed that up in to the pot. I also made gluten-free corn bread to go with it. Very good soup and very filling!
Made this today with half a cup of rice instead of the beans and it was delicious! Thanks.
This is delicious. Definitely a keeper.
Great recipe, very tasty!
Only tweak I made was to add a dash of red pepper and a bit of smoked paprika to bring out the natural ham flavor. I also did increase the beans to a full can and increased the ham as others suggested.
Will make it again for sure.
Thank you for sharing this recipe! It worked great for leftover ham and my husband really enjoyed it! I substituted cooked parsnips for the beans and served it topped with cheddar cheese. I liked the suggestion of serving with cornbread, so I served it with corn pudding and biscuits.
Thanks for the recipe! I was looking to use a hambone for something for the first time and this was perfect. I’ll admit, I tweaked it a bit to accomodate my own tastes and preferences, but it worked perfectly and I was very pleasantly surprised with how it turned out. Its always a huge plus when its received well by my troops too…a 12 year old son, a 6 year old son, and a meat-and-potato loving husband. We all enjoyed your soup tonite, on this snowy and cold nite in the Philly area!
Thank you for this fabulous recipe. Great soup for cold winter nights and family game night. I added fire roasted tomatoes for some extra kick.
Fantastic. Just made it. Tweaked a bit by adding coconut milk, dumplings and local herb pepper. Also substituted chive for onion. Best soup I ever made. Thanks!
This was better then I expected. Will make again. I added a bag of raw pea pods along with the corn.
Making it today can’t wait though I did already simmer my ham bone and cooled it overnight in frig
Great recipe, I made this for the hubs as I don’t eat ham. The broth looked a little thin so I made a quick rue with a bit of paprika added to it. I added some celery tops to my broth and put some chopped celery ribs into the soup. I’ll definitely keep this recipe for ham bones down the road.
Looked up on net for recipe and found this. Sounds great and will be back for more. Thank you ! Den
I found this labeled 27 crockpot recipes #16.. If I want to make it in the crock how long and do I use low or high?
Also do the potatoes dissolve if the are on a long time.
I do use a ham bone for Canadian Style pea soup (Yellow Split peas) but haven’t experimented with potatoes!
Unfortunately, it is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide: http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343.
wow this was great made it twice! I made a few addition by adding three tbls of unsalted butter and added a can of diced tomato and two tbls of sour cream. I used frozen green beans in place of the corn. So good! Will be trying more recipes froM YOU!
My son found this recipe while wandering around the web. He doesn’t like beans so we used the farro we had on hand. It was amazing! The only thing I would say is you need to add more liquid if you use a grain as they suck up a lot of juice.
Very good. Omitted the beans. My husband said he wasn’t sure about eating it. He loved it and ate it for 4 days. Will make again. Thank you!
U followed recipe
I changed to white navy beans
Added cabbage maybe 1/3 head
And a pinch of crushed red pepper
Turned out awesome
Thanks for this – great recipe!!
@chungah how do you prepare your whole ham the day before? I’d love to see the recipe.. Unless it’s already here somewhere and I’m just missing it lol
Jill, here is my recipe using a slow cooker.
what temperature you put it on for severl hours? 325.
Natacha, this was set on the stovetop so there is no set temperature.
This was SO good- thanks for the recipe! I found the broth a bit bland at the end, so I added some chicken Better Than Boullion and that zipped it up.
We have soup once a week and my husband said this is top 5! Pleasant surprise !
I used left over mashed potatoes.
How many servings does it make?
The amount of servings is listed in the recipe.
Thank you for this recipe. I made it today with our Christmas ham and it was so, so good! easy, too!
How much stock do you put in? My family and I are a fan of every recipe we’ve tried from you, can’t wait for this!
Alissa, you want to add enough water to cover the bone halfway, about 6-7 cups.
Made this with black beans instead of white beans because that’s what we had in the pantry. Served it with corn bread and it was delicious! Great recipe, very easy.
I have frozen butter-beans and corn from the garden (blanched), what are your thoughts on that substitution? Anyone used butterbeans or lima beans in it??
That sounds like a great idea! Yum!
Great recipe! Tweaked what I had to because of what was available in my pantry but will definitely make this my go to over split pea soup
Thanks everyone. Gonna try but I’m gonna add a bit of sauerkraut as well typo earlier
This was AMAZING. I made corn bread muffins and crumbled one up in the soup and it was REDICULOUSLY delicious.
The only thing I would add to the instructions is to chill the broth and skim the fat. We had SO much fat in our ham and I’m glad we didn’t end up eating it. Make it a longer process, but worth it I think.
We made this last week and served with buttermilk biscuits and it was so so so good. My husband had three bowls! It was amazing! Curious if it would be as good as a creamy soup? Have you tried?
Hey Lindsey – are you maybe referring to a different recipe than this one here?
Hello! Excited and anxious to try your recipe! Quick question, my ham stock ended up not yielding what I think will be enough liquid when I boiled it last night. As I am throwing it together today, can you recommend what I should add if I need to increase the liquid? Thank you for your help!
You can add more water as needed.
The first time I made this, I forgot the corn. It was so incredibly good that I haven’t had the heart to add the corn on the 2 more times I’ve made it since then. My children are bean haters so they of course were not fans but picky-ness is frowned upon in our home so they ate it anyway(someday their taste buds will grow up and they’ll thank me for all the times I made them “enjoy” beans). But my mama, with a palate so picky it makes me cuh-RAZY!! absolutely LOVES this and so do my husband & I!
PS- I found out my daughter had ham on her menu and I begged her for the bone JUST so I could make this soup again. Shameless I know but it’s that good!
Do I use all the water I cooked the hambone in as the stock?
I made this last night and it was very good. First of all, to answer Gina’s question, you can use a pressure cooker. I used a 6 quart pressure cooker and a large very meaty ham bone. I added water to cover the bone and cooked it for an hour. I opened it up and added the veggies and then cooked for 45 more minutes. I used two cans of Great Northern white beans in lieu of a potato. I left out the corn. I did not add any additional ham since mine had so much meat on it which just fell off the bone. I used a gravy separator to reduce the amount of fat in the broth. The outcome was all that I hoped for. Served it with home made corn bread and it made for a great dinner! I recommend this recipe with or without the minor variations mentioned.
This soup looks so good. I just made some stock from my ham bone and I’m going to make the soup tomorrow. What do you think about substituting butternut squash for the potato? Would it completely change the taste?
Looks so yummy and healthy. Thanks for sharing. Happy New Year!
That is a fantastic way to use leftover ham. Nice work (:
Would this taste OK using the hambone from a honeybaked ham?
Hi Chungha , Your soup looks very good. I always make soup from ham bones and will be making it from my turkey carcass again to. I love making soups, I find it very relaxing and satisfying. I make Potatoes, Clam Chowder, Veg Beef, Beef n’ barley, Italian sausage, kale and white bean, lemon rice, wonton soup, ….love making soup….so healthy and cleans out the fridge to..lol. Happy New Year everyone.
Loved it. Made a couple of changes – used acorn squash instead of potatoes, used garbanzos (chick peas) instead of kidney beans and added leftover green beans (w/ bacon).
Ok. Hilarious to use Kosher salt in hambone soup.
This came out awesome! The only thing I did differently was add peas and about 1 tsp or so ground cloves. The salt from the ham was plenty, it needed no additional salt. Thanks for the great recipe.
this was damn delicious! i actually said that while telling my sister about the recipe! i didn’t have the
beans, and was still great!
I made this today. I found it to be delicious but a tad too sweet from the ham. I used a leftover Honeybaked ham bone. I did add zucchini (needed to see some green and little chopped red bell pepper. It’s very good!
I love cooking at home and finding delicious recipes I can make for my son. My grandma always use to make soups and I am know addicted to making them too! This recipe was really simple but the flavors came together nicely. I followed it to the T, except for the white kidney beans(I used navy beans) and found it to be delightful. I also toasted torn pieces bread with a little olive oil to add as a topping for a little texture. Great recipe to add to the pile-Thanks
Hi, I am making the ham stock ahead of time so I can chill it and remove the excess fat, I want to triple this recipe, to do the ham stock broth would I just add the triple amount of water (18-21 cups) or would you recommend me just doing the 6-7 cups of water and then adding more later on?
Also do you think I could triple the recipe with just one ham bone?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
18 -21 cups of water vs. 6 -7. I would think that would water down you’re broth a bit, 12-14 cups is a lot. Adding that much more water to kool-aid or sun tea would be a huge difference without more teabags or surgar and flavor pack.
But it may not depending on the size of the bone, maybe stopping by the local butcher or grocery store butcher, he may have one…just a thought.
Great soup. Traded out the kidney beans for navy beans and the corn with ditalini pasta. Because of the pasta addition I added more water when making the stock. Came out great. This soup is very easily adaptable to varied tastes.
Another good used of a leftover ham is dumplings. My family like the ham dumplings better than chicken dumplings. I will definitely making this soup!
I have ham but no ham bone. Any suggestions on how to make this without the ham bone?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I have making this soup for years! It is one if my favorites. I used to throw away hambones…gasp… because I they were only good for mushy split pea soup. Thank you.
Used my leftover ham bone [ham tasted great] and followed recipe exactly . It was very bland. what did I do wrong. Have tried some of your other recipes Great!
It’s hard to say – did you season the soup?
Would this be good with black eyed peas?
This soup has been a post-Christmas staple since I started making ham for Christmas dinner in 2013. I just made it again today for the 5th year running. We don’t eat a lot of ham outside of the holiday, but I look forward to this soup every year in early January, and I usually make enough so that we can freeze a batch for sometime in Feb or March, too. It’s 9 degrees here in Ohio with negative temps predicted for tomorrow. I made a large pot of the soup so we will have it tonight and tomorrow, at least, then one more time later this winter. I have always made the recipe as written and it is just outstanding. I follow your blog and Pinterest page and have made many of your recipes – never made one I didn’t enjoy, but this one is among my top 3!! Thank you!
Does the ham bone have to come from a baked Ham? I have a ham that isn’t cooked yet and I was just going to cut off slices of it for lunch meat and was going to use the leftover and the bone for soup. I was wondering if it would be more flavorful after baking or if it would be the same just throwing it into the water as it is? Any ideas? Thank you.
A baked ham would be ideal but I haven’t tried this with an uncooked ham bone so I can’t say with certainty – sorry!
I loves this ham bone soup and added more veggies and just a few potatoes. Down side-both my husband and I were EXTREMELY hungry two hours later! Never felt that way before and was surprised he felt the same way.
Hi! Do you think this could go in the crockpot?