What are the best types of ham to use for ham soup recipes?

For the richest flavor in ham soup recipes, a leftover bone-in ham from a holiday roast is ideal, as the bone can be used to make a flavorful broth. If a bone isn't available, any cooked ham like a smoked ham hock, ham shank, or pre-cooked diced ham will work well. The smokier the ham, the more depth it will add to your ham soup recipes.

Can I freeze this ham soup recipe?

Yes, this ham soup recipe freezes beautifully! Allow the soup to cool completely, then transfer it to airtight freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to adjust consistency. Freezing is a great way to enjoy ham soup recipes year-round.

How can I make my ham soup recipes healthier?

To make ham soup recipes healthier, you can use a low-sodium ham or rinse the ham thoroughly before adding it. Increase the amount of vegetables like kale, spinach, or extra carrots and celery. Opt for low-sodium broth, and reduce the amount of added salt. You can also use lean ham cuts or replace some ham with lean protein like chicken or turkey for a lighter version of ham soup recipes, though the flavor profile will change.

What are some common mistakes to avoid when making ham soup recipes?

One common mistake is adding too much salt too early, as ham is naturally salty. Always taste before adding more. Another is not simmering the broth long enough if using a ham bone, which limits flavor extraction. Also, overcooking vegetables can make them mushy; aim for tender-crisp. Finally, ensure beans are properly cooked before adding to avoid a grainy texture in your ham soup recipes.

Ham Soup Recipes: 7 Ways to Turn Leftovers into a Feast

Name: Hearty Ham and Bean Soup
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1 leftover ham bone (optional, for broth); 8-10 cups cold water (if using ham bone); 1 bay leaf; A few black peppercorns; 1/4 yellow onion (for broth); 2 tbsp unsalted butter or olive oil; 1 large yellow onion, diced; 2 celery stalks, diced; 2 carrots, diced; 3-4 cloves garlic, minced; 1 tsp dried thyme; 1/2 tsp smoked paprika (optional); 1/2 cup dry white wine or chicken broth; 6-8 cups ham broth (from bone) or low-sodium chicken broth; 1 (14.5 ounce) can diced tomatoes, undrained; 2 (15-ounce) cans great northern beans, rinsed and drained; 2-3 cups cooked ham, diced (from bone or other leftover ham); 1/2 cup fresh parsley, chopped; Salt and freshly ground black pepper to taste

Ingredients

Scale

1 leftover ham bone (optional, for broth)
8-10 cups cold water (if using ham bone)
1 bay leaf
A few black peppercorns
1/4 yellow onion (for broth)
2 tbsp unsalted butter or olive oil
1 large yellow onion, diced
2 celery stalks, diced
2 carrots, diced
3-4 cloves garlic, minced
1 tsp dried thyme
1/2 tsp smoked paprika (optional)
1/2 cup dry white wine or chicken broth
6-8 cups ham broth (from bone) or low-sodium chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
2 (15-ounce) cans great northern beans, rinsed and drained
2-3 cups cooked ham, diced (from bone or other leftover ham)
1/2 cup fresh parsley, chopped
Salt and freshly ground black pepper to taste

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Instructions

Step 1: If using a ham bone, place it in a large stockpot with 8-10 cups of cold water, bay leaf, peppercorns, and quartered onion. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours. Strain broth, discard solids, and dice any meat from the bone. Set broth and ham aside.
Step 2: In a large Dutch oven or soup pot, melt butter or heat olive oil over medium heat. Add diced onion, celery, and carrots. Sauté for 8-10 minutes, stirring occasionally, until softened and translucent.
Step 3: Stir in minced garlic, dried thyme, and smoked paprika (if using). Cook for another minute until fragrant, being careful not to burn the garlic.
Step 4: Pour in dry white wine (or chicken broth) and deglaze the pot, scraping up any browned bits. Add the prepared ham broth (or low-sodium chicken broth) and diced tomatoes, undrained.
Step 5: Stir in the rinsed and drained beans and the diced cooked ham. Bring the soup to a gentle simmer. Partially cover and cook for at least 30 minutes, or up to an hour, to allow the flavors to meld.
Step 6: Stir in the fresh chopped parsley. Taste the soup and adjust seasonings with salt and freshly ground black pepper as needed. Serve hot and enjoy!

Notes

For a thicker soup, you can mash some of the beans against the side of the pot with a spoon or use an immersion blender to briefly blend a portion of the soup. This soup tastes even better the next day!

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Main Dishes & Savory Recipes
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380 kcal
Sugar: 6g
Sodium: 850mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 10g
Protein: 28g
Cholesterol: 55mg

Ingredients

Instructions

Notes

Nutrition

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