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Ham and Bean Soup

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Don’t let that holiday ham bone go to waste! Use it create a warm and hearty ham bone soup. This ham and bean soup recipe is a classic, with old fashioned flavor and an authentic bone broth base.

Aqua bowl filled with ham and bean soup, with herbs, carrots, onion and celery.

In the coming year, a goal of mine is to become more resourceful and try to better use the items that we have on hand. Let me tell you, I spend so much money on food that often goes to waste because we don’t use it all.

This simplified take on the classic ham bone soup recipe creates a flavorful meal easily using up leftover ingredients from your Christmas or Easter dinner.

Ham bone and ingredients (carrots, celery, onion, beans) in a large white stock pot for ham and bean soup.

In my case, we always buy carrots and celery to add to the stuffing/dressing side dish. Except, we never end up using the full bag of carrots or the entire head of celery in that dish. This soup ends up being a perfect for an after holiday meal, since we typically have the ingredients all already in the fridge.

Scoop of ham and bean soup showing all ingredients (diced ham, white beans, carrots, celery, and onion)

In the event that you might not be ready to use that ham bone right away, toss it in a freezer bag or container and store it in the freezer. Typically the ham bone will maintain its quality for up to 2-3 months in the freezer.

Close up look of ham bone soup in an aqua bowl

Using canned cannellini beans ensures that the beans are tender and helps this soup come together in less than an hour. Canned cannellini beans are also known as white kidney beans, but if you can’t find canned cannellini beans, canned navy beans or other white beans work well.

For even more flavor, try swapping out the water in this recipe for a veggie stock or bone broth.

Yield: 6

Ham and Bean Soup

Ham and Bean Soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 ham bone
  • 2 carrots, chopped (about 2 cups)
  • 2 celery stalks, chopped (about 2 cups)
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 1 Tablespoon italian seasoning
  • 1 teaspoon cumin
  • ½ teaspoon red pepper flakes
  • 3 15 oz cans cannellini beans, rinsed and drained
  • 2 cups finely diced cooked ham
  • 6 cups water
  • Salt and pepper to taste

Instructions

  1. Spray a large stockpot with cooking spray
    and place the ham bone inside.
  2. Place the carrots, celery and onion around
    the ham bone and saute until tender, 7-10 minutes.
  3. Add the garlic, italian seasoning, cumin
    and red pepper flakes. Cook for one additional minute.
  4. Add the cannellini beans, ham and 6 cups
    water to the stock pot. Cover and bring to a simmer.
  5. Reduce heat to medium low and simmer for
    30 minutes.
  6. Remove ham bone, add salt and pepper to
    taste. Serve.

Notes

Cannellini beans may be swapped for canned navy beans or other canned white beans.

© Three Little Ferns

This ham and bean soup pairs perfectly with a fresh crusty loaf of bread, or even leftover rolls if you happen to have any (they don’t last long in our house).