Leftover Hambone Soup

What should you do with the leftover hambone from the holiday ham? This Leftover Hambone Soup is the answer! Easy and budget-friendly, it features a rich bone broth packed with leftover ham, vegetables, and beans. It’s a nutritious and soul-warming meal that helps you cut down on food waste.

My Orange Glazed Ham recipe always makes an appearance at Easter and Thanksgiving dinner. You know what else does? The big ol’ ham bone that I’m never quite sure what to do with. 

Luckily, turning leftovers into crowd-pleasing meals is one of my specialties! All of a sudden, it came to me… “I could use it in a soup!” And so, this Leftover Hambone Soup recipe was born. My dad loves a bowl of classic ham and beans (with ALL the ketchup), but this is more my style.

Following the same process I used to make my Turkey Bone Broth, I simmered the ham bone low and slow to pull out its deep, smoky flavor. Then, I upgraded the rich ham broth with aromatics, a few pantry staples, white beans, frozen vegetables, and extra ham. Before I knew it, this oh-so-cozy hambone and bean soup was ready to enjoy.

If you’re looking for more ways to make the most of your holiday leftovers, check out this Ham and Sweet Potato Breakfast Hash or any of these 30+ Delicious Leftover Turkey Recipes.

Hambone Soup Ingredients

This leftover ham and vegetable soup uses a combination of fresh ingredients, holiday leftovers, and pantry staples. Here’s what you need:

• Leftover ham bone. The bone found in the center of the roasted ham is salty and smoky, and when simmered low and slow, it infuses the broth with those wonderful flavors and lots of collagen.
• Leftover ham. Before tossing the ham bone in the pot, trim off any large chunks of leftover ham. You’ll toss the pieces into the soup at the end.
• Water. No need for broth or stock! I used about 7 to 8 cups of water for the broth, but you may need more depending on the size of your pot. 
• Diced onions and celery
• Olive oil
• Garlic
• All-Purpose MSG Seasoning. I use this simple MSG-based seasoning mix to take the soup’s umami factor up a notch.
• Frozen vegetables are stirred in at the end for a pop of sweetness and color. My favorite frozen veggie mix features carrots, peas, corn, and green beans, but use whatever you have on hand.
• Tomatoes. Head to your pantry and grab a can of diced tomatoes for flavor and texture and a can of tomato paste to give the broth more depth.
• Canned white beans, like cannellini beans, great northern beans, navy beans, or chickpeas, bulk up the soup and add fiber and plant-based protein to make each bowl extra filling. 
• Fresh parsley, for a nice bright garnish.

(full ingredient list and quantities in the recipe card below)​

Street Smart Nutrition Tip: If your leftover holiday ham was heavily seasoned or glazed, give it a quick rinse under running water before using it to prevent an overly sweet or salty soup.

Swaps and Substitutions

There are no rules when it comes to customizing this hearty soup! For example, if there isn’t much meat left to trim off the leftover ham bone, you can use diced ham steak, smoked ham hock, bacon, shredded rotisserie chicken, or smoked turkey for a similar flavor profile.

Since ham is so salty, it pairs well with just about any vegetable. Extra veggies are never a bad idea, and they’re more than welcome in this soup:

• For extra heartiness, try adding zucchini, squash, mushrooms, asparagus, or cabbage. 
• If you love greens, stir in some kale while the soup simmers, or serve it with a handful of fresh spinach or arugula on top.

Not a fan of beans? Diced white, yellow, or sweet potatoes will bulk up the soup and make it nice and creamy. You can also ladle the soup over cooked pasta or barley to make it more stew-like.

Lastly, if you don’t have MSG on hand, you can substitute a splash of soy sauce, Worcestershire sauce, or liquid smoke. Even a pinch of salt works well. Although, if you’re watching your sodium intake you should definitely read my post about how to make a low-salt diet taste better!

How to Make Leftover Hambone Soup

The best thing about this ham bone soup recipe is that it’s so easy to make in one pot. That, and it’s super budget-friendly with inexpensive canned beans, tomatoes, and frozen veggies!

This step-by-step guide walks you through the whole process, from making homemade ham stock to simmering everything to perfection:

1. Place your leftover ham bone in a large soup pot or dutch oven and cover it with water. Bring it to a gentle simmer on the stove top, then cover the pot and cook for 45 to 60 minutes. 
2. Meanwhile, chop the onion and celery, mince the garlic, and drain and rinse the beans. No need to drain the diced tomatoes.
3. As the ham bone broth finishes up, heat the olive oil in a large skillet over medium heat. Once hot, add the onions and celery and sauté until they soften. Stir in the garlic and cook until fragrant. Finally, stir in the MSG seasoning. 
4. Remove the ham bone from the pot and set it aside. Add the sautéed vegetable mixture, diced tomatoes (with their juices), and tomato paste. Bring it all to a simmer, stirring occasionally.
5. Once the soup is gently bubbling, add the corn, peas, beans, and chopped ham. Give it a taste and adjust the seasonings as needed. Ladle the finished soup into bowls, garnish each serving with chopped parsley and a crack of black pepper, and enjoy!

Street Smart Nutrition Tip: Don’t rush the stock! Letting the ham bone simmer for 45 to 60 minutes pulls out every bit of savory goodness, creating a rich, smoky broth you’d normally only get in a restaurant. If you have extra time, you can let it simmer for even longer—just pour a splash of water at a time into the pot if too much evaporates. The rest of the hambone soup comes together in minutes, and I promise it’s worth the wait!

What to Serve with Hambone and Bean Soup

A big bowl of this ham and bean soup is a meal in itself, but let’s be real—nothing beats a side of crusty bread or crackers to soak up every last drop.

Or, if you’re serving a crowd, have a few flavorful side dishes ready to go:

• This Kale Caesar Salad, Kale & Brussels Sprouts Salad, or Mixed Greens Salad is easy to toss together while the soup is simmering.
• Enjoy a classic soup-and-sandwich combo. Not traditional, but my Kimchi Grilled Cheese pairs perfectly with the umami-rich tomato-ham broth.

Leftover Hambone Soup Storage Tips

Once the leftover ham and veggie soup has cooled to room temperature, transfer it to an airtight container. It will keep for up to 4 days in the refrigerator or up to 3 months in the freezer. Allow the leftovers to thaw in the fridge overnight before reheating.

The next day, add as much soup as you plan on eating to a medium pot. Reheat it over medium-low heat until warmed through. You may need to add another splash of water to loosen the consistency. 

You can also reheat the leftover hambone soup in the microwave, stirring after every 30 seconds. 

Leftover Hambone Soup

5 from 4 votes

This easy, budget-friendly soup will help you make the most of your leftover holiday ham. The savory ham stock and hearty combo of beans and vegetables is flavorful, delicious, and just what you need after a holiday feast!

Prep Time 5 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Print Recipe Rate Recipe Pin Recipe

Servings: 6 servings

Ingredients

• 1 leftover hambone, trimmed
• 1 1/2 cups leftover ham, diced or chopped
• 7-8 cups water, or enough to cover the ham bone
• 2 celery stalks, sliced
• 1 medium onion, white or yellow, diced
• ½ tbsp olive oil
• 3 cloves garlic, minced
• ½ tsp All-Purpose MSG Seasoning
• 1 1/2 cups frozen mixed vegetables, such as corn, carrots, peas, and green beans
• 1 can diced tomatoes, 14.5 oz can
• 1 can white beans, such as cannellini, navy, great northern, or similar, 14.5 oz can, drained and rinsed
• 1 can tomato paste, 6 oz
• fresh parsley, for garnish, optional

Instructions

• Place the hambone in a large stockpot or Dutch oven. Cover with water, about 7-8 cups (or more, as needed). Bring to a low simmer the cover and cook for 45-60 minutes to create a basic ham stock.
• Meanwhile, complete the rest of the prep steps to dice the onion, slice the celery, mince the garlic, and drain and rinse the beans. Do not drain the diced tomatoes.
• In a large skillet, heat the olive oil to sauce the onions, carrots, and celery. Stir occasionally, and once softened (about 5-6 minutes) stir in the garlic. Cook 2 minutes more, then stir in the All-Purpose MSG seasoning.
• Remove the hambone from the stock pot or Dutch oven. Add the vegetable mixture along with the diced tomatoes and tomato paste. Bring to a simmer, then stir in the frozen vegetables, beans, and ham.
• Allow about five minutes to fully heat through, stirring occasionally. Adjust the seasoning and flavors as needed, then serve hot with an optional garnish of parsley or other fresh herbs of your choice.

Notes

Yield is approximate, as no exact measurements are needed. Adjust quantities as needed depending on how much leftover ham you have. 

Store leftovers in the refrigerator for up to 3-4 days or in the freezer for up to three months.

Nutrition

Serving: 1 serving, Calories: 227 kcal, Carbohydrates: 27 g, Protein: 15 g, Fat: 8 g, Saturated Fat: 2 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Cholesterol: 22 mg, Sodium: 880 mg, Potassium: 883 mg, Fiber: 7 g, Sugar: 6 g, Vitamin A: 2829 IU, Vitamin C: 19 mg, Calcium: 99 mg, Iron: 4 mg

Course: Main Course, Soup, Stew

Cuisine: American

Keyword: Ham and Bean Soup, Ham and Vegetable Soup, Ham Bone Soup, Hambone Soup, Holiday Ham, Leftover Ham Recipe, Leftover Ham Soup

Hambone Soup FAQS 

Can I make hambone soup in a slow cooker?

Absolutely! Add the ham bone, water, onions and celery, minced garlic, diced tomatoes, and tomato paste to the slow cooker or crock pot and cook on high for 3 to 4 hours. Remove the ham bone, then stir in the frozen corn and peas, beans, and seasonings. Continue cooking for another 15 minutes or until everything is heated through.

What else can I do with the bone from a ham?

You can make a simple pork stock by simmering the ham bone with vegetables (onions, carrots, celery) and seasonings (my MSG seasoning, an Italian seasoning blend, and/or salt and pepper). Use the stock in place of water in dishes like borracho beans, risotto, or lentil soup for a boost of savory flavors. Of course, there’s also the classic ham and split pea soup, too!

If you’re not ready to use the stock right away, transfer it to a freezer-safe container and freeze it for later use. 

This Leftover Hambone Soup recipe is one of my favorite ways to use every last little piece of ham. It’s a great way to use extra veggies from your holiday feast. And maybe even save you a trip to the grocery store so you can relax.

I’d love to know what you think, so leave a rating or comment below. And don’t forget to save this easy soup recipe for next time!

As always, thanks for stopping by the Street Smart Nutrition blog! Cheers to more fearlessly nourishing meals!