An old-fashioned classic, this easy ham bone soup is full of smokiness, tender beans, hearty vegetables, and that deep homemade flavor that only a real hambone can give. It comes together quickly on the stovetop or in the Crock Pot, making it a cozy way to stretch leftover holiday ham into another comforting meal.
After Christmas or Easter, we never let a good ham bone go to waste here in Virginia. It’s the start of some of the best soups we make, and this recipe is one of our favorites.
If your family loves ham as much as we do, you might also enjoy our Virginia country ham biscuits, bourbon glazed ham, or an easy ham steak for a quick supper.
Table of Contents
How Long Can You Keep a Ham Bone for Soup?
Wrapped tightly, a leftover ham bone will keep in the refrigerator for up to 5 days. If you’re not cooking with it right away, store the bone in the freezer for up to 3 months. This helps the bone stay fresh and flavorful, and frozen bones go straight into the pot when you’re ready to make soup.
Before You Get Started
A few things that make a big difference in the flavor and texture of this soup:
- Use a meaty ham bone. The extra scraps soften into the broth as it simmers, giving the soup its deep, smoky base. Even a small amount of leftover ham will enrich the flavor.
- Choose the right beans. Navy, Great Northern, and cannellini beans all work well. Navy beans break down the most (for a slightly creamier texture), while cannellini beans stay firmer. Pick whichever texture you prefer.
- Start with low-sodium broth. Ham bones vary in saltiness, so beginning with a milder broth helps you season the soup perfectly at the end.
How to Make Ham Bone Soup with Beans
This hearty soup comes together in one pot, and each step builds flavor along the way.
Step 1: Sauté the Vegetables
Heat the olive oil in a large Dutch oven. Add the carrots, onions, and celery and cook until they start to soften. This is your flavor base, so give the vegetables a few minutes to release their natural sweetness.
Add the garlic and cook just until fragrant.
Step 2: Simmer with the Ham Bone
Add the ham bone, bay leaf, thyme, diced tomatoes, and broth. Bring everything to a boil, then reduce the heat and let it gently simmer.
You’ll see the broth deepen in color as the bone infuses it with smoky flavor.
** TIP: keep the heat low at this stage. A slow simmer draws flavor from the bone without reducing the liquid too quickly.
Step 3: Add Potatoes and Cabbage
Stir in the potatoes and cabbage and continue simmering until the potatoes are fork-tender.
You’ll know it’s ready when a potato cube breaks apart easily with gentle pressure.
The cabbage should be completely soft and slightly sweet by the time the soup finishes.
Step 4: Finish with Beans and Diced Ham
Add the beans and diced ham. Simmer for another 10 to 15 minutes so everything warms through.
Remove the ham bone and bay leaf. Taste the broth and season with salt, pepper, or a pinch of cayenne.
This is where the low-sodium broth pays off. You can season to taste instead of fighting too much salt.
Step 5: Serve
Ladle into bowls and finish with optional toppings like fresh herbs, a squeeze of lemon juice, or a splash of apple cider vinegar for brightness.
Serving Suggestions
This hearty soup pairs well with simple sides that complement its smoky flavor. Choose one or two of these classics:
- Crusty bread like Dutch oven bread or a French baguette
- Cast iron cornbread
- Honey cornbread
- 3-ingredient buttermilk biscuits
- Flaky biscuits
- Soft Dinner Rolls
- A simple green salad with red wine vinaigrette
Preparation and Storage
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. The flavors deepen as it sits, making it a great make-ahead meal for busy weeks.
How to Freeze: Allow the soup to cool completely. Freeze in containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator.
How to Reheat: Warm over low heat on the stovetop or microwave individual bowls for 1 to 2 minutes.
Recipe Variations
Here are a few easy ways to make this recipe your own:
- Slow Cooker: Sauté the vegetables first, then transfer everything except the beans and diced ham to a Crock Pot. Cook on low for 4 to 6 hours or high for 2 to 3 hours. Add the beans and diced ham during the last hour.
- Swap the Bone: Smoked ham hocks or a ham shank work beautifully if you don’t have a leftover ham bone.
- Add More Vegetables: Stir in chopped kale for the last 10 minutes of cooking or add a handful of fresh spinach at the end.
- Adjust the Texture: Mash a few beans or use an immersion blender to thicken the broth if you prefer a richer, creamier soup.
- Add some Spice: Add extra cayenne or garnish with crushed red pepper flakes or hot sauce.
Frequently Asked Questions
How long should you boil a ham bone for soup?
For this quicker version, 20 to 30 minutes is enough to pull out plenty of smoky flavor. If you prefer an even richer broth, you can simmer the bone for closer to an hour. Just keep the heat low so the broth doesn’t reduce too quickly.
Can I use a spiral-cut ham bone?
Yes. Spiral-cut bones work very well. They often have more exposed surface area, which means they release flavor into the soup a bit faster. Any leftover ham still clinging to the bone will also melt into the broth as it simmers.
How do I fix a salty soup?
Start by using low-sodium broth so you’re not fighting too much salt from the beginning. If the soup still tastes salty, add extra potatoes or beans to help balance it out. A splash of vinegar or lemon juice can also brighten the flavor and round out the saltiness.
Is ham bone soup good for you?
Yes. This soup is packed with vegetables, lean protein, and fiber-rich beans, so it’s naturally filling and nourishing. Since it’s made with simple whole ingredients, it’s a wholesome option for a cozy lunch or dinner.
Can I make ham bone soup without beans?
Yes. You can skip the beans and add more vegetables or potatoes instead. Just simmer the soup until the vegetables are tender so you still get a hearty, filling texture.
Soup Lovers Might Also Like
Southern Ham Bone Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 2 carrots, peeled and diced
- 1 large onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced or pressed (about 1 tablespoon)
- 1 ham bone (about 1 ½ lbs.)
- 1 bay leaf
- Leaves from 2 sprigs fresh thyme (or ½ teaspoon dried thyme)
- 8 cups low-sodium or unsalted chicken broth
- 1 (28 ounce) can diced tomatoes, not drained
- 2 medium russet potatoes, peeled and diced (about 8 ounces each)
- ½ head green cabbage, cored and shredded or finely sliced (about 8 cups)
- 2 (16 ounce) cans white beans, drained and rinsed (use navy beans, Great Northern beans, or cannellini beans, for instance)
- 1 lb. diced ham
- Kosher salt, to taste
- Ground black pepper, to taste
- Pinch of cayenne pepper or hot sauce, to taste
- Optional garnish: splash of apple cider vinegar or squeeze of fresh lemon juice; additional hot sauce; chopped fresh herbs (such as parsley or thyme)
- Optional, for serving: cast iron cornbread
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the carrots, onions, and celery. Cook, stirring, until the vegetables start to soften, about 5-7 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Add the ham bone, bay leaf, thyme, chicken broth, and tomatoes. Add black pepper, to taste. Wait to salt the pot until later, since the ham bone can be salty and you might not need too much extra salt by the end.
- Bring to a boil; reduce the heat to low, cover, and simmer for 20 minutes. Add the potatoes and cabbage; simmer (covered) for about 30 more minutes, or until the potatoes are fork-tender.
- Stir in the beans and the diced ham. Simmer for about 10-15 more minutes, just until the beans and ham are heated through. Discard the ham bone and bay leaf. Taste and season with salt and cayenne pepper or hot sauce, if desired.
- Ladle into bowls, garnish with optional toppings, and serve!
Notes
- Use a meaty ham bone. Extra leftover ham will fall off the bone as it simmers, giving the broth a deeper, smoky flavor.
- Season at the end. Ham bones vary a lot in saltiness. Start with low-sodium broth and wait until the very end to adjust the seasoning so the soup doesn’t become too salty.
- To Thicken: Mash a few of the beans or vegetables with the back of a spoon, or briefly use an immersion blender to create a creamier broth.
- Make ahead for richer flavor: The soup thickens and tastes even better after a night in the refrigerator, making it a great meal-prep option.
- Slow cooker option: Sauté the vegetables first for the best flavor, then transfer everything (except the beans and diced ham) to a Crock Pot. Cook on low for 4 to 6 hours or on high for 2 to 3 hours. Add the beans and ham during the last hour of cooking.
Nutrition
Originally published in March, 2023, this post was updated in January, 2026.
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