Leftover Ham and White Bean Soup

4.75 from 12 votes

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

Cook Time 1 5

Total Time 1 25

Servings servings

Calories 305kcal

Author Sue Ringsdorf

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.
1 leftover ham bone, 8-10 cups chicken broth + water
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.
2 Tablespoons olive oil, 2 medium leek (or one onion), 4 large carrots, 4 large celery stalks, 2 cups cabbage, kosher salt and freshly ground black pepper, 1 teaspoon onion powder, 3 cloves garlic
Pour all veggies into large stock pan. Then add remaining ham, cannellini beans, thyme, and bay leaves. Simmer for another 20-30 minutes, or until flavors are well combined and the soup is hot.
6 cups leftover ham, 2 cans cannellini beans, 2 teaspoon fresh thyme, 2 whole bay leaves
Serve with crackers or some crusty bread.

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.