Southern Ham Bone Soup

Square overhead shot of a bowl of ham bone soup.

An old-fashioned classic made with a leftover ham bone, vegetables, hearty beans, and a rich, smoky broth. A cozy Virginia-style supper that makes the most of holiday leftovers.

Course Dinner

Cuisine American, Southern

Keyword ham bone soup, ham bone soup recipe, leftover ham bone soup, navy bean ham bone soup

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings cups

Calories 166kcal

Author Blair Lonergan

Equipment

Dutch oven

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.

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