Print

Best Easy Leftover Ham and Bean Soup – Kid-Approved

leftover ham and bean soup - featured image
Print Recipe

This hearty, kid-approved ham and bean soup is made with leftover ham bone, dried or canned beans, and simple vegetables. It’s a comforting, budget-friendly meal that tastes even better the next day.

Ingredients

Scale
  • 1 leftover ham bone (with some meat still attached)
  • 2 tablespoons reserved ham fat or olive oil
  • 1 large yellow onion, diced (about 2 cups)
  • 3 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 pound dried navy beans or great northern beans, soaked overnight (or 3 cans cannellini beans, drained and rinsed)
  • 8 cups low-sodium chicken broth or water
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika (optional)
  • 2 cups leftover ham, diced into bite-sized pieces
  • Salt and black pepper to taste
  • 1 tablespoon apple cider vinegar or lemon juice
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Soak the beans (if using dried): The night before, rinse dried beans and pick out any shriveled ones or small stones. Place in a large bowl and cover with about 3 inches of cold water. Let soak overnight or at least 8 hours. Drain and rinse before using. For a quick-soak method, cover beans with water, bring to a boil for 2 minutes, then cover and let sit for 1 hour.
  2. Prep your ham bone and meat: If the ham bone has a lot of meat still attached, cut off larger chunks and set aside. Leave some meat on the bone for flavor. Dice any extra ham into ½-inch cubes.
  3. Sauté the vegetables: Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add 2 tablespoons reserved ham fat or olive oil. Once shimmering, add diced onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until softened and onions are translucent.
  4. Add the garlic and spices: Add minced garlic, dried thyme, and smoked paprika (if using). Cook for 1 minute until fragrant. Do not let garlic burn.
  5. Add the ham bone, beans, and liquid: Place the ham bone in the pot. Add soaked (or canned) beans, bay leaves, and 8 cups chicken broth or water. If using canned beans, add them about 20 minutes before the soup is done to avoid mushiness.
  6. Bring to a boil, then simmer: Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer. For dried beans, simmer 1½ to 2 hours until tender. For canned beans, simmer 30-40 minutes.
  7. Remove the ham bone: Once beans are tender, carefully remove the ham bone. Let cool, then pick off any remaining meat and shred it. Discard the bone. Return shredded meat to the pot.
  8. Add the diced ham: Stir in reserved diced ham. Simmer for another 10 minutes to warm through. Taste and adjust salt—remember ham adds saltiness.
  9. Finish with acid: Stir in 1 tablespoon apple cider vinegar or lemon juice. This brightens the flavors.
  10. Serve and garnish: Ladle soup into bowls. Garnish with fresh parsley if desired. Serve with crusty bread or crackers. The soup will thicken as it sits; add a splash of broth or water when reheating.

Notes

For best texture, use dried beans from brands like Goya or Bob’s Red Mill. If using canned beans, reduce simmering time to 20-30 minutes. This soup is naturally gluten-free and dairy-free. For a vegetarian version, skip the ham bone, use vegetable broth, add chickpeas and liquid smoke. For a spicy kick, add diced jalapeño or red pepper flakes. The soup tastes even better the next day. To make it thicker, mash 1 cup of cooked beans and stir back in. For Instant Pot: sauté vegetables, add remaining ingredients (except vinegar and parsley), pressure cook on high for 30 minutes (soaked dried beans) or 10 minutes (canned beans), natural release 10 minutes, then stir in vinegar.

Nutrition

Keywords: ham and bean soup, leftover ham soup, kid-friendly soup, easy soup recipe, budget-friendly soup, comfort food, gluten-free soup, dairy-free soup

Find it online: https://zestynora.com/best-easy-leftover-ham-and-bean-soup-kid-approved/