Easy Ham and Bean Soup from Leftover Ham Bone
Easy Ham and Bean Soup with Ham Bone
This easy ham and bean soup is one of those recipes you make once and immediately add to your repeat list. It uses a leftover ham bone to build a rich, hearty broth without any complicated steps. This is the kind of soup that feels like home. I grew up making ham and bean soup with my grandma, and it was always the meal she served when we stayed over.
If you have a leftover holiday ham bone, this soup is the perfect way to use it. The bone adds deep flavor, the beans thicken naturally, and the leftover ham gives you a full, satisfying meal that fits right into a practical homestead kitchen.
Why You’ll Love This Recipe
- A true homestead comfort meal that reheats beautifully.
- It uses simple ingredients you already have.
- The ham bone builds a rich broth without extra work.
- Perfect for leftover ham after holidays or big meals.
- Thick, hearty, and filling without needing cream or flour.
- Easy to customize with beans, veggies, and seasonings.
What You’ll Learn
- How to use a leftover ham bone for maximum flavor.
- How to thicken ham and bean soup naturally.
- Which beans work best and how to swap them.
- How to freeze, store, and reheat this soup.
- Simple ways to boost flavor using what you already have.
Ingredients
- ham bone
- navy, northern bean or pinto beans
- ham
- chicken stock
- pepper
- water
- carrots and celery (optional)
- vinegar (optional)
How to Make Ham and Bean Soup with a Ham Bone
Cook the Ham Bone
You do not need to thaw a frozen ham bone. It was already cooked, and it will be simmering for at least an hour. Add a little water to the bottom of your pot and turn the bone as it cooks so all sides warm through. While it simmers, chop any leftover ham you plan to add.
Build the Flavor
Leftover ham carries the flavors of whatever glaze you used. Honey, pineapple, orange, cherry, or rum glazes all add depth to the soup. Don’t underestimate how much flavor comes from a well‑glazed ham.
Instead of water, use chicken broth or vegetable broth. It adds richness and helps the soup come together faster.
Add Beans and Ham
Add your beans and chopped ham to the pot. As the ham bone cooks, pieces will fall off naturally. For a little crunch, add diced celery.
Thicken the Soup Naturally
Mash about one third of the beans with a potato masher. This opens them up and thickens the broth without adding anything extra. Keep the lid off the pot and let the soup simmer for at least an hour. A slow cooker will take longer.
Add a Splash of Vinegar
A small splash of vinegar helps break down sugars in the beans and supports digestion. Add it to your bowl or stir a little into the pot.
Frequently Asked Questions
Can I freeze a ham bone for later
Yes. Wrap it tightly and freeze for 2 to 3 months.
Do I need to thaw the ham bone
No. It cooks long enough that thawing is not needed.
How do I add more flavor to ham and bean soup
Use leftover glazed ham, broth instead of water, and season with pepper. Celery adds crunch and freshness.
What beans work best
White beans, navy beans, great northern beans, or pinto beans. Dry beans work too but must be soaked.
Do I need a ham bone
A ham bone adds a lot of flavor, but you can still make the soup without one. Just skip the bone instructions.
How do I thicken ham and bean soup
Mash one third of the beans and simmer with the lid off.
Why add vinegar to bean soup
It helps digestion and brightens the flavor.
Easy Ham and Bean Soup with a Leftover Ham Bone
Ingredients
- 1 ham bone
- 2 cans navy, white beans, great northern beans or pinto beans
- 1 can chicken broth
- water
- pepper to taste
- 2 cups cubed cooked ham
Instructions
- Add a half cup water to pot and add the ham bone.
- Cook the ham bone on medium heat, turning, especially if it was frozen.
- Add 1/2 teaspoon of pepper.
- Add 2 cans of navy beans.
- Pour in can of chicken stock.
- Add additional chopped ham into pan.
- Liquid should just cover beans. If not, add water.
- Cook for 30 minutes covered, stirring on and off.
- Remove the ham bone.
- Continue to cook uncovered, stirring for 30-40 minutes.
- The liquid should reduce.
- Take a potato masher and mash some of the beans, this will help thicken the soup. Do not crush all the beans, just about a 1/3 of them.
Video
My husband introduced this to me and we occasionally make it; it’s very filling and comforting and good for the budget. This recipe sounds really good and it makes me want to eat some!
Thanks Molly! I hope you give this a try and add it to your list of soups you make.