Using a leftover ham bone gives this soup an amazing flavor, along with leftover ham, white beans, and lots of vegetables!
Course Soup
Cuisine American
Keyword ham and bean soup, leftover ham soup, white bean soup
Prep Time 20 minutesminutes
Cook Time 1 hourhour5 minutesminutes
Total Time 1 hourhour25 minutesminutes
Servings 6servings
Calories 305kcal
Author Sue Ringsdorf
Ingredients
1leftover ham bone- with some ham on it
8-10cupschicken broth + water
2Tablespoonsolive oil
2mediumleek (or one onion)- white part only, chopped
4largecarrots- chopped
4largecelery stalks- chopped
2cupscabbage- slivered
3clovesgarlic- diced
kosher salt and freshly ground black pepper- to taste
1teaspoononion powder
2teaspoon fresh thyme- or 1 teaspoon dried thyme
6cupsleftover ham- chopped
2canscannellini beans- rinsed and drained
2wholebay leaves
Instructions
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. Strain broth and then add pack to pot.
Meanwhile, In a separate skillet, heat olive oil to medium heat. Add chopped leek, carrots, celery, cabbage, and spices (pepper, onion powder, and a little bit of salt). 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, thyme, and bay leaves. Simmer for another 20-30 minutes, or until flavors are well combined and the soup is hot.
Serve with crackers or some crusty bread.
Notes
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.
I used a Hormel ham. Mom and Dad always bought that brand, and it's the best.
If you don't have a ham bone, it's ok. Just follow the recipe after step one.
You can make this in a crock pot as well, by combining everything after step two.