Easy Ham and Bean Soup with a Leftover Ham Bone
This easy ham and bean soup is the perfect way to use a leftover ham bone after a holiday meal. The bone builds a rich, hearty broth while leftover ham adds even more flavor. Simple ingredients, cozy homestead comfort, and a soup that thickens naturally as it cooks. This is the kind of recipe you make once and keep on repeat.
Servings: 8 people
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.