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Hearty Ham and Bean Soup with Leftover Ham Bone

A close-up, appetizing bowl of rich Ham and Bean Soup topped with shredded ham and fresh thyme.
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Make a soul-satisfying ham and bean soup using your leftover holiday ham bone. This recipe creates a rich, smoky broth and tender beans for a classic, comforting meal.

Ingredients

Scale
  • 1 smoked ham bone (about 2–3 lbs)
  • 1 pound dried navy beans or Great Northern beans, rinsed and picked over
  • 8 cups water or low-sodium chicken broth
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt (adjust to taste after removing ham bone)

Instructions

  1. If you have time, soak the dried beans in water overnight. Drain them before starting the soup. If you skip soaking, you will need to increase the simmering time.
  2. Place the ham bone, rinsed beans, water or broth, onion, carrots, celery, garlic, bay leaf, thyme, and pepper into a large stockpot or Dutch oven.
  3. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot partially, and let it simmer.
  4. Simmer for 2 to 3 hours, or until the beans are completely tender and the ham meat is easily falling off the bone. Stir occasionally to prevent sticking.
  5. Carefully remove the ham bone from the pot. Let it cool slightly.
  6. Shred all the usable meat from the ham bone. Discard the bone and any large pieces of fat or cartilage. Return the shredded ham meat to the soup.
  7. Taste the soup and add salt as needed. Remember the ham bone adds saltiness, so season carefully.
  8. For a slightly thicker consistency, mash about 1 cup of the beans against the side of the pot with a spoon, or use an immersion blender briefly on a small portion of the soup.
  9. Simmer for another 10 minutes to allow flavors to combine. Remove the bay leaf before serving your navy bean stew.

Notes

  • For best results and reduced cooking time, soak the beans overnight.
  • Serve this post-holiday soup recipe hot with a side of cornbread for dipping.
  • If you do not have a ham bone, you can substitute 1 pound of smoked ham hock and 1 teaspoon of liquid smoke for a similar flavor profile.

Nutrition

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