Not sure what to do with that leftover ham bone? This easy ham soup recipe turns it into a rich, comforting broth loaded with vegetables instead of beans. It’s perfect when you want a hearty ham soup with more color, more nutrients, and less heaviness.
Just rinse off any sugary glaze for a savory soup, then cook it low and slow in a crock pot or Dutch oven. The vegetables turn tender, the broth turns rich, and the ham shreds perfectly—a perfect post-holiday recipe.
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Featured Comment by Sandra:
"Just finished eating this delicious soup, and the only thing we altered to the recipe was we added 1½ cup of chopped ham (only because we had the leftover ham). We definitely will make this again whenever we have a ham bone. Great recipe!!"
📝 Brief Recipe Summary
What it is: A hearty ham soup recipe made with a leftover ham bone—perfect when you want more vegetables than beans in your ham soup.
Why you’ll love it: Minimal prep, rich homemade flavor, and dependable results whether you use a crock pot or a stovetop Dutch oven.
How to make it: Rinse or trim the ham bone to remove any sugary glaze, add vegetables, broth, and seasonings, cook until tender, then shred the ham and finish simmering.
Jump to the Recipe Card or continue reading for details and options.
🐖 Ingredients
- Ham bone — A meaty leftover ham bone works best; rinse off any sugary glaze for a clean, savory broth.
- Vegetables — Carrots, celery, onion, potatoes, and diced tomatoes. Low-sodium kidney beans are optional.
- Chicken broth —Low-sodium, or use water and let the ham bone create its own broth.
- Seasoning — Garlic powder, pepper, and bay leaf or crushed red pepper (optional). Add salt only at the end, if needed.
👨🍳 Quick Overview: Ham and Vegetable Soup
1. Prepare the ham bone by rinsing off any sugary glaze and removing large pieces of fat.
2. Peel and trim the potatoes and carrots. Chop the onion and celery. Rinse the beans if using.
3. Combine the ham bone and all ingredients in a large crock pot or Dutch oven. Cook on LOW for 8 hours in the crock pot or simmer covered for about 3 hours in a Dutch oven.
4. About ¾ of the way through cooking, remove the ham bone, strip off the meat, and return the shredded ham to the pot.
5. Finish cooking until the vegetables are tender. Serve immediately, or refrigerate overnight and scrape off any solidified fat before reheating.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
🐖 Ham & Ham Bone Options
For leftover ham bone soup, you need a meaty bone. After cooking, you’ll want about 3 cups of shredded ham, but anywhere from 2 to 4 cups works fine. If your ham bone isn’t very meaty, just add extra diced ham to reach the amount you prefer.
Honey-glazed hams: Many holiday hams have a sugary coating. That sweetness doesn’t belong in the soup, so scrape or trim off as much as you reasonably can, then give the bone a good rinse. While you’re at it, remove any large pockets of fat.
Adding extra ham: If you’re short on meat, or you want a meatier soup, add chopped ham from another source—like a ham steak or leftover slices. Leaner ham will make a slightly lighter broth.
Ham hocks: A ham hock adds great flavor but doesn’t have much meat. If using one, plan to add extra ham so you still end up with 2–4 cups total.
🥣 Broth, Vegetables, and Seasoning Options
Broth: Use low-sodium chicken broth to keep the salt level under control, or simply use water and let the ham bone create its own flavorful broth. If you want a stronger taste, add a little chicken or ham bouillon near the end of cooking.
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Vegetables: Carrots, celery, onion, potatoes, and diced tomatoes form the base of the soup. Low-sodium kidney beans are optional and can be swapped for black beans or a white bean if you prefer. Frozen corn or green beans can be added at the start; frozen peas should go in near the end, so they stay firm.
Seasoning: Keep it simple. Garlic powder and pepper work well, with a bay leaf or pinch of crushed red pepper as optional add-ins. Add salt only at the end—the ham bone, broth, and beans already bring their own salt, and you may not need any extra.
🐖 Ham Soup Recipes
If you enjoy this ham bone vegetable soup, here are two more great ways to use a leftover ham bone:
- Crock Pot Ham Bone and Bean Soup — Classic, hearty, and economical with dry white beans.
- Puerto Rican Chuletón Soup (Christmas Ham Bone Soup) — A flavorful holiday-style soup with vegetables, spices, and tender shredded ham.
❄️ Storage
If possible, refrigerate the soup overnight before the first serving. The excess fat will rise to the top and solidify, making it easy to scrape off.
Refrigerate leftovers for 3–4 days, or freeze for 3–4 months.
For freezing, divide into meal-size portions and leave room for expansion.
To reheat, thaw overnight in the refrigerator if frozen, then warm gently on the stovetop or in the microwave.
❓ FAQs
You’ll want about 3 cups of shredded or cubed ham, but anywhere from 2 to 4 cups works. If your ham bone isn’t very meaty, add ham from another source to reach the amount you prefer.
Ham is naturally salty, so it helps to keep the added salt low.
1. Wait until the end of cooking to add any salt—and only if needed.
2. Use low-sodium broth and beans.
3. Rinse canned beans before adding.
4. Use water instead of broth and let the ham bone create its own broth.
Yes. Ham contains a good amount of fat. If you want a leaner soup, refrigerate it overnight and scrape off the solidified fat from the top before reheating. Trimming excess fat and glaze from the ham bone at the start also helps.
📖The Recipe Card
Ham and Vegetable Soup (Crock Pot or Stovetop)
Video Slideshow
Ingredients
- 1 ham bone with meat
- 2 carrots - diced
- 2 ribs celery - chopped
- 1 medium onion - chopped
- 2 medium Russet potatoes - cubed
- 14 oz diced tomatoes
- 48 oz water - or low-sodium chicken broth
- 14 oz light kidney beans - drained and rinsed (optional)
- 1 bay leaf - (optional)
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper - (optional)
- salt - ONLY IF NEEDED AT THE END
Step-by-Step Instructions
- Rinse the ham bone under running water to remove any sugary glaze and trim off any large pieces of fat.
- Peel and cube 2 medium Russet potatoes. Dice 2 carrots, chop 2 ribs celery, and chop 1 medium onion.
- Rinse one 14-oz can of low-sodium light kidney beans if using.
- In a large crock pot or Dutch oven, add 6 cups (48 oz) water or low-sodium chicken broth, 1 can (14 oz) diced tomatoes, 1 teaspoon black pepper, ½ teaspoon garlic powder, ¼ teaspoon crushed red pepper (optional), and 1 bay leaf (optional). Add the prepared vegetables and optional beans; stir well.
- Place the ham bone into the pot. Cook on LOW for 8 hours in a crock pot or simmer covered for 2½–3 hours in a Dutch oven.
- About 75% into the cooking time, remove the ham bone, strip off the meat, and return the meat to the pot.
- Continue cooking until the vegetables are tender. Serve immediately, or refrigerate overnight and skim off solidified fat.
Recipe Notes
Pro Tips
- Your ham bone should have some meat on it. Add extra diced ham if needed—you want about 3 cups total, but 2 to 4 cups will work.
- Rinse and scrape well if your ham had a sugary glaze. Trim easy fat, but don’t obsess.
- Use low-sodium broth and beans; do not add salt until the end, and only if needed.
- If the broth tastes mild, add a little bouillon when you return the shredded ham.
- Refrigerating overnight makes it easier to remove excess fat.
- Nutrition will vary widely depending on the ham and fat content.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally Published April 13, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
This recipe is featured in What to Do With Leftover Ham.
Kathy says
Loved it! Simple and nutritious. Used less broth and more water. Added Swiss chard. Basically emptied my fridge into the pot. Thanks. I will do it again.
DrDan says
Great to hear. I think soup should "empty the fridge"
Thanks for the comment
DrDan
donna says
I have had this ham bone for one week. I have been too busy to do anything with it. Is it still good to use to mak soup, or should i scrap it?
DrDan says
Hi Donna,
Since ham and the processing varies a lot, I have no answer. I generally freeze the bone if I want to use it later.
My general rule is when in doubt throw it out.
DrDan
Joan says
This is a wonderful soup. Being the lazy sort of person I first boiled the ham bone and while it was cooling I removed the grease from the water the water and prepared the veggies and let them sit in iced water while I washed and prepared dried beans and let them cook for about 30 minutes in about 4 cups of the water the ham bone was in added the veggies cooked on medium for 3 hours added the ham and cookked another 30 min. The ham remained flavorful and the beans and veggies absorbed the flavor. it was gteat
DrDan says
Looks great. Thanks for the variation.
DrDan
Trudith says
I searched high and low for a 'suitable' recipe for an inherited Ham Bone, I had already created my version when I, found this site. I used the "Bob's Red Mill" 13 Dry Beans for the soup. I washed them, rinsed, and pressure cooked them for 5 min. on high. Then let them sit for 1 hour in the cooker. I chopped the Onions (2), Carrots (2), Potatoes (2), 1 Roma Tomato, and Celery (3 stalks), sauteed them in Olive Oil, put beans first, then veggies, and the sauteed Ham Bone into the pot with 2 cups of H2O. I added a pinch of salt, Italian herbs, Pepper, and two Bay leaves. Then I added a 10 oz. can of Rotel Tomatoes & Chilies. This filled my 4 qt. 'slow cooker'. My Home is now fragrant with the odors of this Soup, cooking on high, and showing promise of a very delicious Soup.
I meant to get this done before Ash Wednesday, but today was the first time I had the energy and time to do it.
I know it is going to be delicious!
DrDan says
Sounds great. A good soup just makes the home smell great...
Thanks for the note and please report how it comes out...
DrDan
Janice says
This was a really good recipe. First time I made a soup with ham bone and it was great. My family is not
a fan of kidney beans so I didn't put them in. Thank you so much.
DrDan says
It is a shame that most of us (me included) have tossed the ham bone out. It should be used.
Thanks for the comment.
DrDan
Sue L. says
P.S. Using dried beans soaked overnight would also reduce the sodium level a decent amount. But adds an extra step.
DrDan says
Thanks for the notes...I have dry beans in the pantry and I have plans. I do think the salt level is highly variable in hams. I think try to decrease it as much as possible and you can always add some back later by taste.
DrDan
Sue L. says
After reviewing a couple of recipes to find a use for a leftover ham bone I decided to go with yours (in part because I liked its simplicity and in part because I had all the ingredients at home). Turned out very well - and we have tons of leftovers. As always, I did make modifications, which I share here:
1. Following comments about salt, I used 32 oz of low sodium broth and 16 oz of water.
2. Forgot to add the onion but it seemed okay without it (I wouldn't leave the onion out in the future).
3. Added 2 bay leaves and a large pinch of thyme. Used fresh garlic (2 cloves) and a fresh hot pepper (about a half), both chopped, instead of the garlic powder and pepper flakes.
4. At the same as adding the meat from the bone back to the soup, I also added some fresh chopped collards and spinach (about a cup), because I had them on hand. A little later I also added about 3/4 c. ditalini pasta. These additions increased the hardiness of the soup, I think.
Thanks for the recipe. It's a keeper (for those infrequent times I have a ham bone to use).
DrDan says
Thanks so much for the modifications, it should help others dive in.... How was the salt for you?
DrDan
Sue L. says
Salt level was fine. But the ham that provided the bone wasn't too terribly salty, as hams often are. Also, using low sodium broth and water helped, I think. As Boholistic Mom noted, I do think one could forgo broth altogether. In that case, I might increase the veggies and herbs a bit. Inspired by the origins of the recipe (per David Philipp), I might add a teaspoon or so of Herbes de Provence next time.
Susan says
Thanks. I like this recipe and everything you're saying makes sense. The "salt" thing is what I'm trying to avoid.
David Philipp says
One of our favorite recipes. Since we don't eat pork, we make it with smoked turkey you can get at Whole Foods and Amish markets.
Actually the recipe is from Provence in France, where it is called a "Garbure". Usually served with a crouton and shredded gruyere cheese which is browned under a broiler. A little red wine is poured into the remainder of the stew at the bottom of the bowl to finish it. (This information is courtesy of Jacques Pepin).
Also we use dry beans and soak overnight before starting the crock pot.
DrDan says
Thanks for the note. I like this soup a lot but the fat and sodium are issues. The smoked turkey would be a great substitute.
Also great stuff on the origin of this recipe.
Thanks
DrDan
Twila says
I have never really cared for traditional ham and bean soups, but I really liked this one, and it was a huge it with my family!
DrDan says
It is a "change of pace" so to speak. I do like a bean soup but I need to not do the same thing over and over.
Thanks for the note
Dan
DrDan says
Two suggestions. First read the comment from Boholistic Mom (up two). Skip all broth and just use water. That should help. My second suggestion is a water bath. Hams have variable about of salt so the amount of salt that will remove is also variable. Just cover with water and soak for a few hours. Do this in a refrigerator. You could rinse and repeat this several times allowing the water to pull more salt out of the ham. The ham would also pull some water in but we are making soup so do we care...
Also you are right, the soup mix didn't help.
Regard
DrDan
Neil C says
Very good but also very salty. I added a couple of tbls of chicken soup mix from a bulk bin. Maybe that was the source of the salt, I don't know but if I could delete some of the salt I'd definitely make it again. Suggestions?
Boholistic Mom says
When you are using a ham bone, you have no need for broth. You can actually make a broth with the ham bone by adding water instead. That way you leave out all the extra additives in the commercial broth and easily make your own in the crock pot as you go.
DrDan says
I do like that idea... I have a ham bone with my name on it at home now so I think a New Years cooking is in order. A recipe update may be in order soon.
Thanks
Dan
Ruth Hoernig says
I found your blog about six months ago and I really love your recipes, photos, and rating system. Made hambone soup today and it was just delicious. The only modification I made was to use only 32 ounces of broth and 17 ounces of Trader Joe's turkey gravy, because that's what I had.
Chris says
That reminds me...I have no clue what happened to my ham bone from the one we did before Easter. Time to dig into the freezer! I hope someone didn't throw it out, that would be criminal!
Dan Mikesell says
Many will just toss it because they have no idea what to do. But a few veggies and some broth and you can get a couple of nice meals with minimal work.
Jess says
This looks great! I had a ham not too long ago that I was unsure what to do with and this would have been wonderful. Can't wait to try this recipe, thank you for sharing. :)