Leftover Hambone Soup

Leftover hambone soup is a rich, comforting dish made by slowly simmering a meaty hambone allowing the smoky ham flavor to infuse every spoonful. Add beans, vegetables, sweet chunks of ham and herbs to create a hearty and satisfying dish. It’s a classic way to transform leftovers into a cozy, nourishing meal.

• Great way to use that leftover holiday ham and hambone.
• In a short amount of time, makes an amazing, flavorful ham broth.
• Warm, hearty, satisfying bowl on those cold winter days.

• Use leftover ham from holiday seasons (Christmas, Thanksgiving, Easter): Simmering the hambone extracts collagen and creates a flavorful ham broth that makes this soup rich and hearty.
• Add leafy greens: Sneak in nutritious, leafy greens for your picky eaters. I like to use spinach, but kale collard greens, and arugula all are great options.
• Add pasta: If looking to make this dish even heartier, try adding small shaped pasta.
• Serving ideas: Try serving with a slice of warm cornbread or crusty french bread with a pat of butter. A side salad would also complement this leftover hambone soup.
• Freezing: This leftover hambone soup freezes well and is perfect for a quick, cozy weeknight meal. It will last up to 3 months in the freezer.

• Leftover hambone and ham.
• Garlic, minced
• Onions, chopped
• Carrots, peeled and sliced
• Celery, sliced
• Potato, peeled and diced
• Can white beans like Cannellini or Great Northern
• Corn kernels, frozen or canned
• Rotel tomatoes with green chilies
• Spinach leaves
• Thyme leaves and bay leaves
• Olive oil
• Parmesan cheese, shredded

Adapted from Damn Delicious

• Hamburger Stew
• Creamy Parmesan Italian Sausage Soup
• Loaded Baked Potato Soup
• Mediterranean Lentil Soup

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Leftover Hambone Soup

Recipe by janet @ mykitchenandkin.com

0.0 from 0 votes

Course: Soups, Kid Friendly, DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

20

minutes

Total time

1

hour 

35

minutes

Leftover hambone soup is a rich, comforting dish made by slowly simmering a meaty hambone allowing the smoky ham flavor to infuse every spoonful. Add beans, vegetables, sweet chunks of ham and herbs to create a hearty and satisfying dish. It’s a classic way to transform leftovers into a cozy, nourishing meal.

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Ingredients

US Metric

• 1 leftover 1 hambone

• 1 Tablespoon 1 olive oil

• 5 cloves 5 garlic, minced

• 1 1 sweet onion, chopped

• 2 2 carrots, peeled and sliced

• 2 2 celery stalks, sliced

• 1 1 potato, diced (peeling is optional)

• 1 can (15.8 ounce) 1 Great Northern or Cannellini beans, drained

• 1 cup 1 frozen corn or half of a 15.25 ounce can of sweet corn

• 2 cans (10 oz each) 2 Rotel tomatoes with green chilies, drained

• 1 teaspoon 1 dried thyme leaves

• 2 2 bay leaves

• 2 cups 2 leftover ham, chopped

• 1-2 cups 1-2 fresh spinach, cut into ribbons

• salt and freshly ground pepper to taste

• shredded Parmesan cheese for topping

Directions

• Place leftover hambone in a large stockpot or Dutch oven and add enough water to cover the bone halfway (about 6-7 cups). Bring to a boil; cover, reduce heat and simmer until very fragrant, about an hour. Remove meat from hambone and discard hambone. Set broth and meat aside.
• Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots, celery, and potato. Cook, stirring occasionally, until onions become translucent, about 3-5 minutes.
• Stir in ham broth, beans, corn, tomatoes, thyme and bay leaves; season with salt and pepper, to taste.
• Bring to a boil; reduce heat and simmer until potatoes and carrots are tender, about 15-20 minutes. Stir in ham chunks and spinach ribbons. Heat about 1-2 minutes.
• Top with Parmesan cheese and serve with your favorite crusty bread or cornbread.

Notes

• Beans: While I prefer white beans (like Great Northern or Cannellini) for this dish because of their softer texture, you can substitute any of your favorite bean.
• Corn: Feel free to use either frozen or canned sweet corn. You need about a cup total.
• Tomatoes: This dish can be made without tomatoes, however adding them provides another layer of flavor. I like to use Rotel tomatoes with green chilies. They add a little bit of heat without taking over.

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