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Hearty Ham and Bean Soup from a Leftover Ham Bone

Close-up of a white mug filled with rich Ham and Bean Soup, featuring white beans, shredded ham, carrots, and celery.
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Make a soul-satisfying ham and bean soup using your leftover ham bone. This navy bean stew is a classic post-holiday soup recipe that turns scraps into a comforting meal.

Ingredients

Scale
  • 1 large leftover ham bone
  • 1 pound dried navy beans or Great Northern beans, rinsed (soaked overnight for faster cooking)
  • 8 cups water or low-sodium chicken broth
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 cup shredded cooked ham (from the bone after simmering)

Instructions

  1. If you did not soak the beans overnight, pick through the dried beans to remove any debris and rinse them well.
  2. Place the ham bone, rinsed beans, water or broth, onion, carrots, celery, bay leaf, thyme, and pepper into a large stockpot or Dutch oven.
  3. Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover the pot, and simmer for 2 to 3 hours, or until the beans are completely tender. Stir occasionally to prevent sticking.
  4. Remove the ham bone from the pot. Let it cool slightly, then shred all the usable meat from the bone. Discard the bone.
  5. Stir the shredded ham back into the soup. If you prefer a thicker soup, mash about 1 cup of the cooked beans against the side of the pot or pulse them in a blender, then stir the puree back into the soup.
  6. Continue to simmer for another 15 minutes to allow flavors to meld. Remove the bay leaf before serving.

Notes

  • Soaking the beans overnight significantly reduces the cooking time for this navy bean stew.
  • For a richer flavor, use low-sodium chicken broth instead of water.
  • Serve this ham and bean soup hot with a side of cornbread.

Nutrition

Find it online: https://completelyyummy.com/ham-and-bean-soup/