Ham Soup with Veggies and Beans

Ham Soup with Veggies and Beans

Did you have a holiday feast and now have leftovers sitting in your fridge?

Use your leftover holiday ham to make something new and delicious!

I hope you will try my recipe for this hearty Ham Soup with Veggies & Beans or Leftover Ham & Cheese Muffins.

This soup freezes well, so when I make it, I make a lot so I can portion out (and freeze) some for another day. 

How was your Christmas Day?

Did you have tons of gifts to unwrap and a huge feast with lots of people? Or was it stress free and low-key?

I love the idea of a ‘Big and Extravagant’ Christmas. You know, the kind in movies or commercials. But in the end I need an easy-going day with my family and great food.

A Feast and it’s leftovers

If you’ve stopped by before you know that I am a fan of leftoversI’ve written about why they were a struggle for me.

Basically, leftovers frustrated me because I only saw them as eating the same thing over and over for days.

I certainly don’t mind having the same leftovers another day. But after 1-2 days of the same the meal, I can not continue eating whatever it is!

farm stand veggies
farm stand veggies for my soup

Until the day I realized I should reinvent them, making them different or making them even better the second time around.

I don’t know what took me so long. I look forward to reinventing most leftovers.

As I meal plan weekly, leftovers play a part some how. And maybe not the next day but I look forward to using them again differently.

Ham Bone

leftover ham bone in water for soup
leftover ham bone in stock pot filled with water

I had a leftover ham bone and knew I wanted to make this soup.

Before I started my soup, I wanted to check out my local farm stand.

They had beautiful root veggies that I needed to put in my ham soup.

I found beautiful golden beets but I don’t always put them in my soup.

veggies for ham bone soup
farm stand veggies going into my ham soup

Don’t have golden beets on hand? Then leave them out.

But staples for this soup are: onions, carrots, potatoes, garlic, bay leaves, thyme and dried beans.


I am a Bean Eater

Dried beans
Dried Great Northern Beans

I am a bean eater and I buy dried beans routinely. I began cooking dried beans more after I got a pressure cooker.

But I am never going to hate on store-bought canned or jarred beans.

Dried beans cooking with the ham bone means the beans really take on the deliciousness from the broth.

I’ve used either dried Lima beans or Great Northern beans-whichever I have on hand. White kidney beans would work well, too!

It does take a little time to make this soup with dried beans.

But if you are in a hurry and want to speed up the cooking time or don’t have dried beans…

Go ahead and use canned beans!

If you use canned (or jarred) beans just rinse them well before you add them to the soup.

Using canned beans means no need to cook the beans with the ham as you make the broth. You just add the canned beans when you add your veggies in the last part of the cooking process.


This recipe is for a lot of soup. It freezes & reheats well so I portion out several cups so I have this ready for a busy weeknight another time.

You will see this soup is hearty, filling and taste delicious. I hope I’ve inspired you to try this recipe!

If you do, let me know how it comes out-snap a picture and share it on Instagram or Twitter. #LKBE or #Novalkbe. And you can rate it on Pinterest, too!

Serves 8-10

Ham Soup with Veggies & Beans

Use your leftover holiday ham for a delicious and hearty soup.

12 minPrep Time

3 hr, 18 Cook Time

3 hr, 30 Total Time

Save RecipeSave Recipe


  • leftover ham bone (reserve any leftover ham from bone)
  • 4 cloves of freshly grated or minced garlic
  • 1 medium onion diced
  • 3 carrots sliced
  • 3 celery stalk and leaves-chop celery & use leaves
  • 1 large potato clean and chopped
  • 1 large golden beet peeled and diced
  • 1 1/2 cup dried beans cleaned & rinsed (dried Lima or northern beans-if using canned 2 cups of canned drained and rinsed well)
  • 2 tsp dried thyme
  • 3 bay leaves
  • kosher salt & pepper to taste
  • 8-12 cups of water (plus more if needed)


  1. Place leftover ham bone, dried beans and bay leaves in a large stockpot. Add enough water to cover the bone and beans. Depending on the size of the hambone, I've used 8 cups and even up to 16 cups of water. Bring this up to a boil and simmer for about 45 minutes to an hour. Remove ham from bone, separate any meat and discarding fat. Set aside meat for later.
  2. Depending on what dried bean used you will need to cook for about an hour or so more. You may need to add more water.
  3. Just before the beans are done, bring back to a boil then add the rest of the veggies & season to taste. Simmer for about 20 minutes until potatoes & golden beets are tender. Add reserved ham pieces and simmer for 5 minutes more.
  4. Serve immediately and Enjoy!
Cuisine: Leftovers | Recipe Type: EASY


[the_ad id=”229″]


3 thoughts on “Ham Soup with Veggies and Beans”

    1. Yes! Here are some tips for freezing: Most important-make sure your soup is completely cooled before you store it. Depending on what works best for you, a freezer safe air tight container is great or double bag a freezer bag. If you use the freezer bags, lay cooled soup flat in the bag when freezing. And don't forget to label & date your soup before you freeze them. This soup should keep for a 2-3 months without burn. To reheat: a flattened frozen soup thaws pretty quickly. In the tub, placing it in cool water for about 30 minutes helps to loosen it out of tub. When it's ready to pop of the tub (still frozen) bring to simmer in a heavy pot on low heat. They can microwave to warm-but always reheat in short spurts and always stir to help break up frozen soup and to keep from scorching on the sides. I prefer to reheat over the stove vs microwave. I hope this helps!!! And I would love to see how this turns out for you. Let me know if I can help anymore.

Leave a Reply

Your email address will not be published. Required fields are marked *