Leftover Ham and Bean Soup is a cozy, nourishing dish loaded with vegetables, beans, and savory ham simmered in a flavorful broth. This recipe is perfect for transforming leftover ham and ham bone into a delicious, filling one-pot meal.

Why You’ll Love This Recipe

You’ll love this recipe because it turns simple leftovers into a rich, satisfying soup packed with flavor. The ham bone adds depth to the broth, the vegetables bring freshness, and the beans make it hearty and protein rich. It’s budget-friendly, easy to prepare, and perfect for chilly days.

Leftover Ham and Bean Soup

Leftover Ham and Bean Soup is one of the most comforting dishes you can make after a holiday feast. When you’ve enjoyed your ham roast and have extra meat or the ham bone lying around, this soup transforms those leftovers into a warm, savory bowl of comfort. It’s a classic recipe that makes the most of simple ingredients while delivering a depth of flavor that tastes like it simmered all day.

Using a ham bone is the secret to achieving that rich, smoky broth that makes this soup unforgettable. As it simmers, the bone releases flavor, nutrients, and natural gelatin, which gives the broth body and warmth. Even though the ingredients are basic, the slow simmering process results in a soup that tastes luxurious and deeply comforting.

The vegetables in this recipe—onion, celery, carrot, and parsnip—bring both sweetness and earthiness to the soup. They soften beautifully as they cook, enriching the broth with natural flavors and adding texture to each spoonful. The garlic complements the ham perfectly, enhancing the savory profile with aromatic depth.

Cannellini beans give this soup its hearty body. They’re creamy, mild, and perfect for absorbing the flavors of the broth. Combined with chunks of leftover ham, the soup becomes a complete, filling meal that’s satisfying enough on its own or alongside a slice of bread.

One of the best things about this recipe is how easy it is to prepare. Everything cooks in one pot, making cleanup simple. Even if you don’t have a ham bone, you can still make a delicious version by using chopped leftover ham and good-quality vegetable broth.

The blend of thyme and cumin adds warmth and a subtle complexity that pairs well with the smokiness of the ham. These spices elevate the soup without overpowering the simple, rustic flavors that make it a classic.

Because this soup is made with leftover ham, it’s also budget-friendly. You’re repurposing ingredients you already have, reducing waste, and creating a meal that can feed your family for days. It’s a smart and delicious way to stretch your holiday ingredients.

This soup is perfect for batch cooking, meal prepping, or freezing for later. It reheats beautifully, making it ideal for busy weeknights or cozy winter lunches. The flavors deepen overnight, making it even better the next day.

The aroma of this soup simmering on the stove fills your home with warmth and comfort. It’s the kind of recipe that brings everyone to the table ready for a hearty, satisfying meal. It’s wholesome, nourishing, and perfect for using what you have on hand.

If you’re looking for an easy, delicious recipe that makes the most of leftover ham, this Leftover Ham and Bean Soup is a must-try. It’s hearty, flavorful, and perfect for warming up during the colder months.

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Servings & Time

Servings: 6–8
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: ~1 hour 10 minutes

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Ingredients

• 1 leftover ham bone

• 2 cups leftover ham, cubed

• 2 tbsp olive oil

• 2 bay leaves

• 1 large onion, chopped

• 2 medium carrots, chopped

• 3 celery stalks, chopped

• 3 cloves garlic, minced

• 1 whole parsnip, peeled and cleaned

• 8 cups low-sodium vegetable broth

• 19 oz cannellini beans (1 can), drained and rinsed

• 1 tsp cumin

• 1 tsp thyme

• Salt and pepper, to taste

• ¼ cup fresh parsley, chopped

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Instructions

1. Heat olive oil in a large soup pot over medium heat.

2. Add onion, celery, and carrots; cook for 5 minutes until onion softens.

3. Add garlic, leftover ham, ham bone, parsnip, bay leaves, and broth.

4. Bring soup to a boil, then reduce heat to medium and simmer for 30 minutes.

5. Stir in the rinsed beans, cumin, thyme, salt, and pepper.

6. Continue cooking for another 30 minutes.

7. Remove ham bone, bay leaves, and parsnip from the pot.

8. Taste and adjust seasoning as needed.

9. Garnish with fresh parsley before serving.

10. Serve warm with crusty bread for a complete meal.

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Tips

Ingredient Substitutions

• Replace cannellini beans with navy beans, great northern beans, or butter beans.

• Use chicken broth instead of vegetable broth if preferred.

• If you don’t have parsnip, add an extra carrot for similar sweetness.

Make-Ahead & Storage

• Store leftovers in airtight containers for up to 4 days.

• Freeze soup for up to 3 months; thaw overnight before reheating.

• Add extra broth or water when reheating if soup thickens.

Serving Variations

• Add baby spinach during the last 5 minutes for extra greens.

• Stir in cooked potatoes for a heartier texture.

• Add a squeeze of lemon juice for brightness before serving.

Avoid Common Mistakes

• Don’t skip rinsing the beans; it prevents excess salt and starch.

• Avoid boiling the soup too long with the ham bone to prevent bitterness.

• Taste the broth before adding salt—ham can be naturally salty.