Ham Soup Recipe tastes smoky, savory, and comforting, with tender ham, hearty beans, and a silky broth. This recipe suits busy home cooks and weekend chefs and takes about 1 hour 15 minutes from start to finish. I learned this version from my grandmother and still make it when the weather turns gray.
Why You Should Try This Ham Soup Recipe
Ham Soup Recipe blends leftover ham with simple pantry staples to make a meal that fills bowls and freezes beautifully. You can stretch a ham bone into several meals while getting rich flavor without a long simmer time.
This recipe balances protein and vegetables so you get comfort food that still feels wholesome. You can swap ingredients easily and still keep a homey, satisfying result.
My family declared this the best way to use leftover ham and asked for seconds every time ★★★★★
Ingredients You’ll Need
- 1 to 1.5 pounds cooked ham, diced (leftover ham or a packaged ham steak both work)
- 1 meaty ham bone or ham hock (optional, adds deeper flavor)
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and cut into 3/4-inch cubes (Yukon Gold or russet)
- 1 cup dried split peas or 1 can (15 oz) navy beans, rinsed (split peas make a thicker soup; canned beans speed things up)
- 6 cups chicken or vegetable broth (use low-sodium store-bought broth as a pantry shortcut)
- 1 bay leaf
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 1/2 teaspoon black pepper
- Salt to taste (add at the end because ham already adds salt)
- 1 tablespoon olive oil or butter
Pantry shortcuts and substitutions
- Use rotisserie chicken broth packets or concentrated bouillon if you do not have boxed broth.
- Swap smoked turkey or sausage if you do not have ham.
- Use frozen diced vegetables to save prep time.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
- Cutting board and chef knife
- Ladle and storage containers
How to Make Ham Soup Recipe
Step 1: Prep the ingredients (10 minutes)
Chop the onion, carrots, celery, and potatoes into uniform pieces so they cook evenly. Dice the cooked ham into bite-size cubes and mince the garlic. Measure the broth and seasonings so you can move quickly at the stove.
Step 2: Sauté aromatics (5 minutes)
Heat olive oil in the Dutch oven over medium heat. Add onion, carrots, and celery and cook until the onion turns translucent and the vegetables soften. Stir in garlic and cook one minute until fragrant.
Step 3: Build the soup (5 minutes)
Add the diced ham and potatoes to the pot and stir to combine. Pour in broth and add the split peas or beans, bay leaf, thyme, and black pepper. Bring the mixture up to a gentle boil.
Step 4: Simmer until tender (40 minutes)
Reduce heat to a low simmer and cover the pot partially. Cook until the split peas soften or canned beans heat through and the potatoes become tender. Stir occasionally and skim any foam if it appears.
Step 5: Finish and season (5 minutes)
Remove the bay leaf and taste the soup. Add salt sparingly until the flavors balance. If you prefer a thicker texture, mash a cup of the soup against the pot wall and stir back in. Serve hot.
Tips & Tricks
- Use leftover ham and a ham bone together for the deepest flavor.
- Rinse split peas well to remove dust and speed the cooking process.
- Add a splash of apple cider vinegar or a squeeze of lemon at the end to brighten flavors.
- Freeze individual portions so you can thaw one bowl at a time on busy nights.
- Saute vegetables until they start to brown slightly for an extra layer of flavor.
What to Serve with Ham Soup Recipe
Serve this soup with crusty bread, warm dinner rolls, or buttered toast to soak up the broth. Offer a simple green salad with a zesty vinaigrette to cut the richness. Add plain steamed rice or buttered noodles on the side if you want more carbs. Sprinkle chopped parsley or chives on top for a fresh finish.
Storage
Cool the soup to room temperature within two hours, then refrigerate in airtight containers. Store in the fridge for 3 to 4 days. Freeze in meal-sized portions for up to 3 months; label containers with the date.
Reheat on the stovetop over low heat and stir frequently to avoid scorching. Add a splash of broth or water if the soup thickens too much. You can also reheat single servings in the microwave, stirring every 30 seconds until hot.
Ham Soup Recipe
Ingredients
Instructions
- Prep all ingredients by dicing the onion, carrots, celery, and potatoes into uniform pieces. Dice the cooked ham into bite-size cubes and mince the garlic. Measure out the broth and seasonings.
- Heat the olive oil or butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery and sauté until the onion is translucent and the vegetables begin to soften.
- Stir in the minced garlic and cook for about 1 minute, just until fragrant, stirring frequently to prevent burning.
- Add the diced ham (and ham bone or ham hock if using) along with the potatoes. Stir to combine with the sautéed vegetables.
- Pour in the broth, then add the split peas or rinsed navy beans, bay leaf, dried thyme, and black pepper. Stir well and bring the mixture to a gentle boil over medium-high heat.
- Reduce the heat to a low simmer and partially cover the pot. Simmer for about 40 minutes, stirring occasionally, until the split peas are tender or the canned beans are heated through and the potatoes are soft. Skim off any foam that rises to the surface.
- Remove the bay leaf and discard. Taste the soup and add salt sparingly, keeping in mind the saltiness of the ham and broth.
- For a thicker, creamier texture, mash about 1 cup of the soup against the side of the pot and stir it back in. Adjust seasoning if needed and serve the soup hot.
Notes
Approximate per serving (6 servings): 320–380 calories; fat 12–16 g; saturated fat 4–6 g; carbohydrates 30–38 g; fiber 6–9 g; sugars 4–6 g; protein 20–26 g; sodium 900–1300 mg. Values will vary based on the amount and type of ham used, choice of split peas vs. canned beans, broth brand, and portion size.