If you’re looking for recipes to use up all your leftover Christmas ham, this is one of the best around! Something about serving up a steaming bowl of ham and bean soup on a wintry evening lifts my post-holiday spirits. This is a simple recipe that is done in a matter of minutes! Ham bone soup is easy to prepare, but has so many layers of flavor, it’ll taste like you’ve spent hours working away in the kitchen. This soup is high in protein and can be on the healthier side of soups. Make this warm ham and bean soup for your friends and family this winter season!
Ham and Bean Ingredients
Together, all the ham and bean ingredients blend together and create a deliciously savoy and warming soup recipe! It is best with leftover ham with all the flavor. Grab your large soup pot and let’s start making this classic ham and bean soup!
Great northern beans – These type of white beans are creamy and add flavor to the bean soup. They also bring in protein and fiber to make a healthier dinner. Olive oil – This may be surprising to add into a soup, but olive oil is known to enhance the flavors in a soup as well as spice up the recipe. Garlic – Add in a bit of a nutty flavor into the soup. It is a subtle hint of garlic that adds just the right amount of flavor. Vegetables – Carrots, celery, and onions need to be chopped into small yet thick slices to cook evenly. Ham bone – Leftover ham bone is ideal for this bean soup recipe, but not necessary. Chicken broth – I used a low sodium broth, but you are welcome to omit the salt and use chicken broth instead. The low sodium helps you to control the amount of salt intake in your soup. Seasonings – Rosemary, thyme, dried sage, and mustard powder blend together to create a cozy flavor for this ham bone soup. Ham – Chop your ham into 1 inch pieces. Thick enough to see and taste, but not so big that it is not bite-sized and hard to take a bite.
Variations for the Best Ham and Bean Soup
Ham and ham bone has a lot of sodium, so the flavor can get salty really quickly. Your best bet to control flavors would be to start with the low-sodium broth. You can season it later on if you feel it needs more salt. Here are some more seasonings we love in this ham soup.
Dried beans can take a long time to soak. If you prefer to use canned beans, just add them in the last hour or so of cooking (you don’t even have to drain and rinse them). Nobody will ever know they weren’t soaked for hours.Substitute vegetable oil or canola oil for olive oil. This will give it a different taste and flavor, but will still be delicious. Instead of chicken broth, make this with vegetable broth, or even bone broth if that is what you have on hand. Add a little heat with cumin and chili powder or red pepper flakes. Bay leaves are flavorful too, just remember to remove them before serving.
Frequently Asked Questions for Ham and Bean Soup
Storing Easy Ham and Bean Soup
In my humble opinion, this soup tastes even better the next day! So, I always make sure to have at least a good bowlful of leftovers in the fridge. It will last up to three days in the refrigerator. The flavors meld together deliciously and it just takes minutes to heat up. The perfect lunch!You can even freeze this soup! Ham and bean soup freezes beautifully and can be stored in a freezer-safe container for a couple of months! It’s the perfect thing to have on hand when you’re too tired to prepare a meal. Simply remove it from the freezer and heat it up in a saucepan on the stove, add thick slices of French bread, cornbread, or rolls, and you’ve got yourself a cozy, nourishing dinner.
More Scrumptious Soups
If I had my way, I would make soup every night of the week during cold months. Here are a few of my favorites for you to try:
How to Make Ham and Bean Soup
Crockpot Chicken and Rice Soup
Crockpot White Chicken Chili
Seafood Chowder
Loaded Baked Potato Soup
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