There’s something incredibly satisfying about turning leftover ingredients into a hearty and delicious meal, and if you’ve ever found yourself with a bit too much leftover ham after a big holiday meal, then you’re in the right place. Leftover Ham and Bean Soup is the perfect way to transform those ham scraps into something comforting, flavorful, and filling. The beauty of this soup lies in its simplicity, versatility, and ability to be made with whatever you’ve got lying around in your pantry. You get a rich, savory broth, tender beans, and chunks of juicy ham all simmered together to create a bowl of soul-warming goodness.
And let’s not forget the best part: this soup actually tastes even better the next day! As all the flavors meld together, it becomes even more robust, making it the perfect dish for meal prep. Plus, it’s one of those meals that’s both satisfying and easy on the wallet.
So grab your leftover ham, a few pantry staples, and let’s dive into this comforting recipe.
Leftover Ham And Bean Soup Recipe
This recipe is about as cozy as it gets, and it’s made with ingredients you probably already have at home. The great thing about this soup is that it’s totally customizable. You can tweak the veggies, change the beans, or use whatever seasonings you prefer. Below is a tried-and-true version of this dish, with some flexibility built in.
Ingredients Needed
Here’s what you’ll need to get started. I’ve included everything you’d typically use, but feel free to swap things in or out depending on your taste or what you have in your pantry:
- Leftover ham (about 2-3 cups, diced or shredded)
- Dried beans (Great Northern, Navy, or Cannellini beans work best; 1 pound, soaked overnight)
- Vegetable broth (6 cups; you can also use chicken broth or water if needed)
- Carrots (2 medium, peeled and diced)
- Celery (2 stalks, diced)
- Yellow onion (1 medium, diced)
- Garlic (3 cloves, minced)
- Bay leaves (2)
- Thyme (1 teaspoon dried, or 2-3 sprigs fresh)
- Salt and pepper (to taste)
- Olive oil (for sautéing)
- Optional: Crushed red pepper flakes (for a bit of heat)
- Optional: Fresh parsley or chives (for garnish)
Cooking Instructions
This soup is a one-pot wonder, so once everything is prepped, it’s really just about letting the ingredients do their thing in the pot. Here’s how you’ll put it all together:
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Prepare The Beans
- If you’re using dried beans, make sure you soak them overnight. This helps them cook faster and also makes them easier to digest. After soaking, drain and rinse them well.
- If you’re in a pinch, you can use canned beans, but keep in mind that you’ll need to adjust the cooking time. Just make sure to drain and rinse them before adding them to the soup.
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Sauté The Veggies
- In a large soup pot, heat up the olive oil over medium heat. Add the onions, carrots, and celery, and sauté for about 5 minutes until the veggies start to soften.
- Add the garlic and sauté for another minute, just until fragrant.
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Simmer The Soup
- Add the soaked and drained beans to the pot along with the vegetable broth, bay leaves, thyme, and a generous pinch of salt and pepper.
- Bring everything to a boil, then reduce the heat to low and let it simmer uncovered for about 1.5-2 hours. You want the beans to be tender and the broth to be rich and flavorful.
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Add The Ham
- Once the beans are tender, stir in the leftover ham and let it simmer for an additional 10-15 minutes, so the ham has time to heat through and infuse the broth with flavor.
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Taste And Adjust
- Taste the soup and adjust the seasoning, adding more salt, pepper, or even a pinch of crushed red pepper flakes if you like a bit of heat.
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Serve
- Ladle the soup into bowls and garnish with fresh parsley or chives if desired. Serve it with a slice of crusty bread or some cornbread for a complete meal.
Ingredient Insights
Now that we’ve covered the basics of the recipe, let’s take a closer look at some of the key ingredients and why they matter:
- Ham: The star of the show! Leftover ham brings a smoky, savory flavor to the soup, making it the perfect base for all those hearty beans and veggies. Plus, it’s a great way to use up leftover holiday ham without letting it go to waste.
- Beans: Beans are the backbone of this soup. They’re filling, nutritious, and give the soup that creamy texture as they break down a bit during cooking. Great Northern beans, navy beans, or cannellini beans are all excellent choices because they hold their shape well while still absorbing flavors from the broth.
- Vegetables: Onions, carrots, and celery provide the perfect aromatic base for the soup. The combination of these ingredients is known as a “mirepoix”, and it gives the soup a deep, savory foundation. Plus, they add a lovely texture and sweetness that balances out the richness of the ham.
- Herbs: Bay leaves and thyme infuse the soup with a warm, earthy flavor. These herbs are classic additions to bean soups and pair beautifully with the ham.
- Broth: A good vegetable or chicken broth adds depth to the soup, but you can always use water if you need to. Just make sure to season well since water won’t bring much flavor on its own.
Expert Tips
If you want to make your ham and bean soup even better, here are a few expert tips to elevate your dish:
- Soak your beans: Soaking dried beans overnight is a crucial step to ensure they cook evenly and don’t take forever. If you’re short on time, you can use the quick-soak method: cover the beans with water, bring to a boil, then remove from heat and let them sit for an hour before draining and rinsing.
- Slow simmer for flavor: Don’t rush the cooking process. Allowing the soup to simmer slowly helps the flavors develop and meld together, creating a rich and flavorful broth.
- Use a ham bone: If you have a ham bone left over, throw it in the pot while the soup simmers for extra depth of flavor. Just be sure to remove it before serving.
- Make it ahead of time: This soup actually tastes better the next day, so make a big batch and store it in the fridge. It’ll give the flavors time to meld even more, and you can enjoy an easy lunch or dinner for days.
Recipe Variations
One of the best things about this soup is how adaptable it is. You can easily customize it to suit your tastes or dietary needs:
- Add greens: Spinach, kale, or Swiss chard would be great additions. Stir in some chopped greens toward the end of cooking for added nutrients and color.
- Swap the beans: If you prefer other beans, such as pinto beans or black beans, feel free to substitute them. Just keep in mind that cooking times might vary.
- Spicy version: Add some diced jalapeños or a pinch of cayenne pepper for a spicy kick. If you love heat, this can add a fun layer of flavor.
- Creamy variation: For a creamier soup, you can blend a portion of the beans and broth together with an immersion blender, then stir it back into the soup.
Final Words
Leftover Ham and Bean Soup is one of those meals that’s comforting, satisfying, and easy to make. It’s not only a great way to use up leftover ham, but it’s also full of hearty ingredients that will leave you feeling full and content. This soup has the perfect balance of smoky ham, creamy beans, and savory vegetables, all simmered together to create a soul-warming dish that’s perfect for any time of year.
FAQs
What Kind Of Beans Are Best For Ham And Bean Soup?
The most commonly used beans for ham and bean soup are navy beans, great northern beans, and pinto beans. These beans hold up well in soups and absorb the flavors of the broth and ham. You can choose based on your texture preference, but navy beans are the most traditional choice.
Can I Use Dried Beans Instead Of Canned Beans In Ham And Bean Soup?
Yes, you can use dried beans in your soup. If using dried beans, you’ll need to soak them overnight or do a quick soak by boiling them for a few minutes and then letting them sit for an hour. Dried beans will require a longer cooking time to soften compared to canned beans.
How Do I Make Ham And Bean Soup With Leftover Ham?
To make ham and bean soup with leftover ham, start by chopping the ham into small pieces. Sauté onions, carrots, and celery in a large pot until softened, then add garlic, herbs like thyme or bay leaves, and your ham. Add beans (either canned or pre-cooked), chicken or vegetable broth, and simmer until the beans are tender and the flavors have melded together.
Can I Freeze Leftover Ham And Bean Soup?
Yes, ham and bean soup freezes well. Let the soup cool completely before transferring it into an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. When ready to serve, defrost the soup in the refrigerator overnight and reheat on the stove.
How Long Should I Cook Ham And Bean Soup?
The cooking time for ham and bean soup can vary depending on the beans used. If using canned beans, you only need to simmer the soup for about 30 minutes to meld the flavors. If using dried beans, it will take around 1.5 to 2 hours for the beans to become tender, depending on whether they were pre-soaked.
What Spices Can I Add To Ham And Bean Soup For Extra Flavor?
For extra flavor, try adding spices such as garlic powder, smoked paprika, cayenne pepper, or a dash of cumin. Fresh herbs like rosemary, thyme, or bay leaves work well in the soup, and a splash of apple cider vinegar or lemon juice can add a nice tang to balance the richness of the ham.
Can I Add Vegetables To Ham And Bean Soup?
Yes, adding vegetables is a great way to enhance the flavor and nutrition of your soup. Common additions include carrots, celery, onions, garlic, and potatoes. You can also try adding greens like spinach or kale during the last 10 minutes of cooking for an added boost.
How Do I Thicken My Ham And Bean Soup?
If you prefer a thicker soup, you can mash some of the beans with a potato masher or blend a portion of the soup with an immersion blender. Alternatively, you can simmer the soup uncovered for a longer period to reduce and thicken it naturally.
Can I Make Ham And Bean Soup In A Slow Cooker?
Yes, you can make ham and bean soup in a slow cooker. Simply add all ingredients (ham, beans, vegetables, broth, and seasonings) to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. If using dried beans, ensure they are pre-soaked before adding them to the slow cooker.
What Can I Serve With Ham And Bean Soup?
Ham and bean soup pairs well with crusty bread or cornbread for dipping. You can also serve it with a simple green salad or some roasted vegetables on the side to balance out the meal. For added richness, you might consider a dollop of sour cream or a sprinkle of grated cheese.