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Cozy Leftover Ham and Bean Soup with Ham Bone

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A simple, soul-soothing soup made with leftover ham bone, dried navy beans, and aromatic vegetables. It’s proof that the simplest approach often yields the most comforting results.

Ingredients

Scale
  • 1 ham bone (from a fully cooked ham, with some meat still attached)
  • 1 pound dried navy beans (about 2 cups)
  • 1 large yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 to 4 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 2 dried bay leaves
  • 4 cups low-sodium chicken broth
  • 2 to 3 cups water (plus more as needed)
  • Salt and black pepper to taste
  • A handful fresh parsley, chopped (for garnish)

Instructions

  1. Soak the beans overnight: Place dried navy beans in a large bowl, cover with about 3 inches of cold water, and let sit at room temperature for at least 8 hours. Drain and rinse before using.
  2. Start the base: In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon olive oil over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, for 5 to 7 minutes until softened and onions are translucent.
  3. Add garlic and seasonings: Stir in minced garlic, dried thyme, and a pinch of black pepper. Cook for 1 minute until fragrant.
  4. Add ham bone and beans: Place the ham bone in the center of the pot. Add drained beans, chicken broth, and 2 cups of water (add more water if needed to just cover the bone and beans). Drop in bay leaves.
  5. Bring to a boil, then simmer: Turn heat to high and bring to a gentle boil. Reduce heat to low, cover with lid slightly ajar, and simmer for 2 to 2½ hours.
  6. Check and stir occasionally: Stir every 30 minutes to prevent sticking. Add more water or broth if soup becomes too thick.
  7. Remove ham bone: After about 2 hours, use tongs to carefully lift out the ham bone. Let cool slightly, then pick off any remaining meat and shred into bite-sized pieces. Discard bone, gristle, and excess fat.
  8. Finish the soup: Return shredded ham to the pot. Taste and adjust seasoning with salt if needed (remember ham adds saltiness). For a thicker soup, mash some beans against the side of the pot with a potato masher or spoon.
  9. Remove bay leaves and serve: Fish out bay leaves. Ladle soup into bowls, garnish with fresh parsley, and serve hot.

Notes

Soaking beans overnight reduces cooking time and ensures even cooking. If you forget, use the quick-soak method: bring beans to a boil, remove from heat, cover, and let sit for 1 hour. Always taste before adding salt—ham bone adds plenty. For best flavor, simmer low and slow. This soup improves overnight; make it a day ahead if possible.

Nutrition

Keywords: ham and bean soup, leftover ham, ham bone soup, cozy soup, comfort food, navy bean soup

Find it online: https://fizzlefork.com/cozy-leftover-ham-and-bean-soup-with-ham-bone-recipe/