Don’t throw away that bone! Make this super easy and flavorful ham bone and bean soup. Full of nutrition and even freezer friendly!
- 2 tbsp olive oil
- 1/2 yellow onion, diced
- 1 large carrot, diced into small pieces
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 cups leftover ham, chopped
- 1 can (400 mL) white beans*
- 1/2 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 bay leaves
- 1 ham bone (meat still stuck to it)
- 6–7 cups water
- optional: shredded parmesan, fresh parsley, pepper for serving
- In a large soup pot, add the olive oil and turn the temperature to medium-high. After a couple of minutes, add the onion and sauté for a couple of minutes, before adding the diced carrot and celery. Sauté all the veggies for about 5 minutes, or until slightly tender. Add the minced garlic and cook for an additional minute, before adding the chopped ham. Cook for 5 minutes.
- Add the beans, Italian seasoning, salt, pepper and bay leaves. Then add the ham bone, followed by the water. Turn the heat up to high and bring the soup to a boil. Once boiling, turn the temperature down to a simmer and put the lid on, simmering for 60-90 minutes.**
- Remove the ham bone, and remove the cooked ham from the bone, before adding it back to the soup. Serve the soup immediately, topping it with parmesan cheese, fresh parsley and a bit of pepper.
Once cooled, leftover soup can be stored in an airtight container in the fridge, for 3-4 days, or up to 2 months in the freezer. Thaw the soup overnight in the fridge before reheating.
*Use any white bean you want, I used butter beans for this recipe!
**The soup will taste great after 60 minutes, but if you have extra time, leave it to simmer for an additional 30 minutes for even better flavor!
- Category: soup
- Method: stovetop
- Cuisine: Italian
Keywords: ham bone and bean soup // leftover ham soup // ham and white bean soup