There’s so much to love about our old fashioned Ham Bone Soup recipe loaded with potatoes, beans, ham, and vegetables in a delicious broth. It can be made in the slow cooker or on the stove.
My favorite use of leftovers if this Ham Bone Soup; cheap and convenient!
Every time we enjoy a Baked Ham on Christmas or Easter, I’m most excited about turning the leftovers into this dreamy soup. It’s healthy, hearty, and so delicious! And if you don’t want to buy a whole ham you could go to your local Honey-Baked Ham and buy one of their leftover bones for this soup, or ask your local butcher if they have one. They are inexpensive and usually still have a lot of meat left on the bone!
This crockpot ham and bean soup is a hit with everyone, but don’t miss my other leftover ham recipes like, Chicken Cordon Bleu, Monte Cristo Sandwich, Stromboli, and Ham Fried Rice.
How to make Ham Bone Soup:
Slow Cooker Method (Recommended):
Make Broth: In a slow cooker, add ham bone, water, peppercorns, bay leaves, and garlic. Put heat on LOW and cook for 5-7 hours (or overnight), or HIGH for 3.5 hours.
Cook Bacon and Veggies: Cook bacon in a skillet until crisp. Remove to a plate and sauté onion, celery, zucchini, carrots, and potato in the same pan.
Combine: Remove ham bone from slow cooker and remove any meat from it. Add sautéed vegetables, cooked bacon, and the rest of the ingredients to the broth in the slow cooker. Taste, adding more spices if needed, then cook on LOW for 2 more hours. Serve ham and bean soup recipe in a bowl with a homemade garlic roll.
Stovetop Method: Add ham bone, water, peppercorns, bay leaves, and garlic to a heavy stock pot, bring to a boil, cover and simmer on low for 2 hours. Cook bacon in a skillet until crisp then remove to a plate. Add veggies to skillet; onion, celery, zucchini, carrots, and potato and sauté. Remove ham bone from pot, and cut any meat off of it. Add ham (including any from the bone), sautéed vegetables, cooked bacon, and the remaining ingredients to soup pot. Taste and add any more seasonings as needed. Cook until potatoes are tender. Serve in bowls with a homemade roll on the side.
Make Ahead and Freezing Instructions:
To Make Ahead: The broth can be made several days advance, stored airtight container in the fridge. I like to chop all vegetables beforehand and keep them in the fridge until it’s time to make the soup.
To Freeze: The broth,ham bone and ham meat can be kept in the freezer for several months. The soup can also be frozen for up to 3 months. Thaw overnight in the refrigerator then rewarm on the stove or in the slow cooker on LOW until heated.
More Soup Recipes:
- Instant Pot Chicken Enchilada Soup
- Hungarian Goulash
- Clam Chowder
- Lemon Chicken Orzo Soup
- Spanish Lentil Stew
- Chicken and Wild Rice Soup
- Chicken and Dumplings
- Creamy Zuppa Toscana
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Ham Bone Soup
Equipment
Ingredients
Broth:
- 1 leftover ham bone
- 7 cups water (1.5L)
- 20 whole peppercorns
- 2 bay leaves
- 4 cloves garlic , minced
Soup:
- 5-6 slices bacon
- 1 small onion , diced
- 2 ribs celery , chopped
- 1 medium zucchini , chopped
- 2 carrots , peeled and diced
- 1 russet potato , peeled and diced
- 2 cans great northern beans , rinsed and drained
- 1-2 cloves garlic , minced
- 1/4 teaspoon Dried oregano
- 1/2 teaspoon dried thyme
- 1 Tablespoon dried parsley flakes
- salt and freshly ground black pepper , to taste
- 1 1/2 cups leftover diced ham (225g)
Instructions
Slow Cooker (see notes for stovetop option):
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Place the ham bone, water, peppercorns, bay leaves and garlic in slow cooker. Cook on LOW for 6-7 hours (or overnight) or HIGH for 3.5 hours.
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Cook bacon in a large skillet over medium heat. Remove to plate. Remove some of the grease from the pan, then add chopped onion, celery, zucchini, carrots, and potato and sauté for a few minutes.
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Remove ham bone and remove any meat from it. Add ham, sautéed veggies, bacon, and remaining ingredients to broth in the slow cooker. Taste and add seasonings, as needed. Cook on LOW for 2 more hours, or until potatoes are tender.
Video
Notes
Nutrition
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I originally shared this recipe February 2018. Updated April 2021 and March 2025.
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