Leftover Ham and White Bean Soup Recipe
Simmering the leftover ham bone or scraps along with the diced meat pulls smoky, salty flavor straight into the broth, so the soup tastes like it simmered all day even though it comes together in under an hour, and canned beans keep the whole thing weeknight-fast.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 6
Ingredients
- 2 cups leftover cooked ham, diced
- 1 bone leftover ham bone or ham scraps (optional)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 2 15-ounce cans canned great northern or cannellini beans, drained and rinsed
- 6 cups low-sodium chicken broth
- 1 leaf bay leaf
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Nutrition per serving
- Calories
- 268
- Protein
- 19g
- Carbs
- 24g
- Fat
- 11g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, for 6-8 minutes, until the onion is translucent and starting to soften.
- 2Add the garlic and cook for 30 seconds, until fragrant.
- 3Add the ham bone or scraps (if using), diced ham, chicken broth, bay leaf, thyme, and black pepper. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 25 minutes to let the ham flavor infuse the broth.
- 4Remove the ham bone, pull off any meat clinging to it, chop it, and stir it back into the pot. Discard the bone.
- 5Add the drained beans and simmer for another 10 minutes, until heated through and slightly thickened.
- 6Taste the broth before adding any salt, leftover ham is often salty enough on its own to season the whole pot.
- 7Discard the bay leaf. Ladle the soup into bowls and top with chopped parsley.
Tips & variations
- No ham bone left? Skip steps 3-4 and just simmer the diced ham directly in the broth for 15 minutes; the flavor won't be quite as deep but it's still good.
- Swap the white beans for canned chickpeas or a 15-ounce can of diced tomatoes for a different profile.
- Stir in a handful of chopped kale or spinach in the last 5 minutes of cooking for extra greens.
- For a thicker, chowder-style soup, mash a cup of the cooked beans against the side of the pot before serving.
Storage & reheating
Cool completely and refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it's thickened too much. Freezes well for up to 3 months; thaw overnight in the fridge before reheating.
Tips from the Tulo kitchen
- Save the ham bone from a holiday ham specifically for this soup; wrap it well and freeze it for up to a month if not using it right away.
- A splash of apple cider vinegar or a squeeze of lemon juice right before serving brightens the broth and cuts through the richness of the ham.
FAQ
Can I use dried beans instead of canned?
Yes. Soak 1 cup of dried great northern beans overnight, then add them with the broth in step 3 and simmer for about 45-60 minutes, until tender, before proceeding with the rest of the recipe.
What if my leftover ham is very salty?
Skip adding any salt to the pot and taste the broth partway through cooking; if it's still too salty, add an extra cup of unsalted broth or water to dilute it.
Can I make this in a slow cooker?
Yes. Sauté the vegetables first as directed, then transfer everything except the beans to a slow cooker and cook on low for 6-7 hours. Stir in the beans during the last 30 minutes so they don't turn mushy.
What other leftover ham recipes use up a big batch of ham?
Diced leftover ham also works well in fried rice, scalloped potatoes, quiche, split pea soup, and folded into mac and cheese, all of which use up 1-2 cups at a time similar to this soup.
