Leftover Ham and White Bean Soup is a clean-out-the-refrigerator type of meal. Boil your leftover ham bone for flavor, and add tons of veggies, canned beans, and leftover ham.
We cooked a turkey and ham at Thanksgiving. So of course, we had leftovers galore. Josh took a bag of the ham back to school with him and we still had plenty, so I stuck the ham bone and some of the leftover ham in the freezer for a rainy day.
No rain in Texas lately, but we’ve had some cold weather for a change. By cold, I mean below freezing. Yikes! Goodbye beautiful periwinkles! 🙁
My mom made a mean ham and bean soup when we were growing up. It was her specialty, and it was Dad’s favorite. I’ve tried to replicate it a couple of times to no avail. I just can’t remember exactly how she did it. One thing I know is that she used vinegar to flavor it. When I’ve tried that, it was a bust, and I had to throw it out. So this time, I just made a basic recipe. Nothing fancy and definitely not Norma Jean’s recipe, but it’s good.
Basic is good, right?
I used tons of veggies in this Leftover Ham and White Bean Soup. It’s the new year and I’m adding more veggies than ever.
- one large onion
- one leek
- four large carrots
- four large celery stalks
I just featured five great soup recipes in my Mean and Lean in 2018 series. This recipe could definitely join this category. Only 280 calories per bowl plus 15 grams of protein. 🙂
You can use any beans you like in this soup. I like the mild cannellini beans to go with the salty ham. Don’t skip the bay leaves for full depth of flavor.
BTW, I used a hormel ham. Mom and Dad always bought that brand, and it’s the best.
Enjoy your leftovers!
Please let me know if you try this Leftover Ham and White Bean Soup, and how you like it!
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Using a leftover ham bone gives this soup an amazing flavor, along with leftover ham, white beans, and lots of vegetables!
- 1 leftover ham bone - with some ham on it
- 8-10 cups chicken broth
- 2 Tablespoons olive oil
- 1 large onion - chopped
- 1 medium leek - chopped
- 4 large carrots - chopped
- 4 large celery stalks - chopped
- 3 cloves garlic - diced
- kosher salt and freshly ground black pepper - to taste
- 1 teaspoon onion powder
- 1 teaspoon red pepper flakes
- 1 teaspoon thyme
- 4 cups leftover ham - chopped
- 2 cans cannellini beans - rinsed and drained
- 2 whole bay leaves
- 2 teaspoon cilantro - optional
In a large stock pot, combine ham bone with chicken broth. Bring to a boil and then let simmer for 45 minutes. Take ham bone out of pot and remove any visible ham. Add ham back to pot.
Meanwhile, In a separate pan, heat olive oil to medium heat. Add chopped onion, leek, carrots, celery and spices (salt, pepper, onion powder, red pepper flakes, and thyme). Sauté for approximately 5-6 minutes, or until veggies are starting to soften. Add garlic during the last 30 seconds.
Pour all veggies into large stock pan. Then add remaining ham, cannelloni beans, and bay leaves. Simmer for another 45 minutes, or until flavors are well combined.
Serve with crackers and some freshly ground black pepper.
If you don't have a ham bone, just skip step one. It will still be good!