Every year, once a year, I buy a big ol’ ham for Easter, I eat a very small amount for Easter dinner and then I spend the next week figuring the leftover ham into different recipes. This ham soup is my new favorite way to use up that leftover ham AND it also takes advantage of that ham bone that you pay for.
I love this recipe because it feels really light and healthy which is perfect after a heavy Easter dinner. It’s the perfect way to jump start healthy spring eating, even if the weather is warm where you are! I always grew up eating ham soup, but it was a heavier version which included tomato paste and barley, while delicious, this version feels lightened up and a perfect way to use those Easter ham leftovers.
The broth is very simple to make and there’s nothing better than getting to make your own basic broth and not having to use store bought. Grab a medium sized dutch oven or pot, about 3.5-5 quarts, and put the ham bone in. You can remove most the meat off the bone, but a little is fine. Pour in enough water to just barely cover the bone, but not more than 6-7 cups. Bring this to a boil, and then simmer for about 45-70 minutes. The liquid should become fragrant and delicious! Once that time is up, the broth needs to be strained to remove any bone and meat and then the broth is ready to be used.
*For even better broth flavor, you can add spices or veggies to the simmering part and strain them out with the bone.
If you can get the bone broth made up earlier in the day or the night before, the soup really only takes about 30 minutes to make, which is very quick and makes for a great weeknight dinner!
Follow the recipe below to make this delicious and colorful leftover ham bone soup!
- 1 leftover Ham Bone
- 6-7 cups Water
- 1 tablespoon Oil
- 1/2 Onion, diced
- 2 Carrots, peeled and diced
- 1 Celery Stalk, diced
- 2 cloves Garlic, minced
- 1 can Cannellini Beans, drained
- 1 can Sweet Corn, drained
- 1 tablespoon Fresh Thyme leaves
- salt/pepper to taste
- 1 chicken bouillon cube
- 1-1/2 cups diced leftover Ham
- Cover bone with water in a medium pot and bring to a boil, reduce heat and simmer for about 45-60 more minutes or until water is broth like and flavored, and becomes fragrant. Strain out liquid and save, dump bones and other pieces that are strained.
- Heat up some oil over medium heat in a dutch oven or soup pot. Add in the diced onion, carrots and celery and saute until onion becomes translucent, about 5 minutes.
- Add in the minced garlic and stir, about 1 minute.
- Add in the ham broth, there should be about 7 cups of liquid.
- Dump in the beans, corn and the thyme leaves, salt/pepper and the bouillon cube.
- Give this a stir and let come to a boil, then reduce heat and simmer about 15 min.
- Add in the diced ham and let heat through, about 3-5 minutes. Serve!