Use your leftover holiday ham to make this easy ham and bean soup! Packed full with onions, celery, carrots, ham, beans and corn. This soup is hearty, comforting and done in just 30 minutes!
I make this recipe the day after a big holiday dinner almost every year. It’s the perfect way to transform your leftovers into a whole new dish. This is the ultimate comfort food, especially when served with a warm piece of sweet cornbread or a cornbread muffin.
Ham and bean soup is one of my favorite soup recipes! It’s loaded with flavor and comes together in one pot in just 30 minutes. My kids gobble it right up and even go back for seconds.
This recipe is the perfect way to use up any leftover baked ham from Thanksgiving or Christmas. You can even use the ham bone to make your own broth for an extra delicious flavor. It’s worth the extra effort and brings another layer of depth to the dish. So yummy!
How to make ham and bean soup
- SAUTE. Cook the onion, celery and carrots in a large stock pot until soft. Mix in the fresh minced garlic and cook for an additional minute until fragrant.
- SIMMER. Mix in the broth, ham and corn, then add the herbs on top. Let the mixture simmer for 10 minutes, then mix in the cannellini beans. Simmer for an additional 5 minutes to warm the beans.
- SERVE. Taste and add salt and pepper as needed (ham can be a bit salty, so you may not need to add in any extra salt). Then ladle into bowls and serve while warm!
How to make ham broth
If you want to take the flavor up a notch, try making this delicious ham broth. All you need is water and the leftover ham bone. That’s it! It couldn’t be easier to make and is the perfect way to get use out of the entire ham.
- Place leftover ham bone in pot with 8-10 cups water (enough to cover it half way).
- Bring to a light boil and then reduce heat and cover with a lid.
- Allow to simmer for 30-60 minutes.
- Discard the bone and strain any excess fat.
- Store in a covered container until ready to use.
This recipe freezes very well. Let it cool completely, then pour into a freezer bag or container. Make sure not to fill it all the way to the top, so that the soup has room to expand. Then store in the freezer for up to 3 months. When ready to enjoy, thaw in the fridge or microwave. Then reheat in a pot on the stove until warm. You may need to add a splash of broth if the soup has thickened up too much in the freezer.
More soup recipes to try:
Ham and Bean Soup
- 1-2 Tablespoons olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 1 Tablespoon minced garlic
- 32 ounces broth (ham or chicken broth)
- 45 ounces white beans (3 cans cannellini beans)
- 2 cups diced cooked ham
- 1/2 cup frozen corn
- 1-2 bay leaves
- 2 Tablespoons chopped parsley (1-2 teaspoons dried)
S&P, to taste
- Heat the olive oil in a large stock pot over medium heat. Add the onion, celery and carrots and saute for 3-5 minutes. Then add in garlic and cook an additional minute.
- Pour in the broth, ham and corn. Add the bay leaf on top with fresh parsley. Simmer for 10 minutes. Stir in beans and simmer an additional 5 minutes.
- Salt and pepper to taste. Serve while warm.