Ham Soup Recipe

Ham Soup Recipe tastes smoky, cozy, and savory with tender bites of ham, soft veggies, and beans in a rich broth. It works for busy families, leftover holiday ham, or anyone who wants a hearty dinner on the table in about 50 minutes. I grew up eating versions of this at church potlucks, and I still chase that same “one more ladle, please” feeling.

Why Ham Soup Recipe Is Worth It

This Ham Soup Recipe turns leftover ham into a full meal that feels like a hug in a bowl. You get protein, veggies, and beans in one pot, so cleanup stays easy and weeknights feel less hectic.

The flavor hits that perfect balance of smoky, salty, and slightly sweet from carrots and onions. You can tweak it for picky eaters or special diets without losing that classic ham soup comfort.

“This Ham Soup Recipe tastes like a holiday leftover miracle in a bowl, and my family licks their spoons clean every time. ★★★★★”

Ingredients You Need

Ham and broth

• 2 cups cooked ham, diced
  • Use leftover spiral ham, smoked ham steak, or thick deli ham.
  • Trim excess fat if your ham tastes very salty.
• 1 ham bone or ham hock, optional but highly recommended for deeper flavor
• 8 cups low sodium chicken broth or vegetable broth
  • Low sodium broth helps you control the salt level.

Vegetables

• 1 large yellow onion, diced
• 3 medium carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 1 medium russet potato, peeled and diced small
• 1 cup frozen peas or frozen mixed vegetables
  • Frozen veggies save time and taste great in soup.

Beans and starch

• 1 can (15 ounces) white beans, drained and rinsed
  • Cannellini, great northern, or navy beans all work.
• 1 cup small pasta (like ditalini, elbow, or small shells)
  • Use gluten free pasta if needed.
• 1 tablespoon olive oil or butter

Herbs, spices, and flavor boosters

• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon Dijon mustard
  • This adds a subtle tang and depth, not a strong mustard flavor.
• 1 tablespoon lemon juice or apple cider vinegar
  • Brightens the soup at the end.

Optional richness and garnish

• 1 to 2 tablespoons heavy cream or half and half, optional
• Fresh parsley, chopped, for topping
• Crushed red pepper flakes, optional, for a little heat

Equipment list

• Large heavy pot or Dutch oven, at least 5 to 6 quarts
• Cutting board and sharp knife
• Wooden spoon or spatula
• Ladle
• Measuring cups and spoons

Quick Tips & substitutions

• Use leftover holiday ham or a ham steak to keep this Ham Soup Recipe budget friendly.
• Taste your ham first and reduce added salt if it already tastes very salty.
• Skip the ham bone if you do not have one and just simmer the soup a bit longer to deepen flavor.
• Swap white beans with chickpeas, pinto beans, or lentils if that is what you have.
• Choose gluten free pasta or diced extra potatoes if you want a gluten free ham soup.
• Stir in a splash of cream at the end if you want a slightly richer, chowder style texture.
• Add extra broth if the soup thickens too much as it sits.
• Use frozen mixed vegetables as a shortcut when you do not want to chop more veggies.

How to Make Ham Soup Recipe

Step 1: Prep the ingredients

Dice the ham into small bite size cubes so each spoonful gets some protein. Chop the onion, carrots, celery, and potato into even pieces so they cook at the same rate. Mince the garlic and measure out the herbs and spices before you start cooking.

Step 2: Sauté the aromatics

Heat the olive oil or butter in your large pot over medium heat. Add the onion, carrots, and celery, then stir and cook for 5 to 7 minutes until the veggies soften and the onion turns translucent. Add the garlic and smoked paprika, then cook 1 more minute while you stir so the garlic does not burn.

Step 3: Build the base

Add the diced ham to the pot and stir so it warms and picks up the flavor from the veggies. Drop in the ham bone or ham hock if you use one. Pour in the broth, then add the thyme, parsley, bay leaf, black pepper, and half of the salt.

Step 4: Add potatoes and beans

Stir in the diced potato and the rinsed white beans. Bring the soup up to a gentle boil over medium high heat. Once it boils, lower the heat to a steady simmer.

Step 5: Simmer for flavor

Simmer the soup for 20 to 25 minutes, uncovered, until the potatoes turn tender and the flavors meld. Stir every few minutes so nothing sticks to the bottom. Taste the broth and adjust the salt if needed.

Step 6: Cook the pasta

Add the small pasta directly into the simmering soup. Stir well so the pasta does not clump. Cook for 8 to 10 minutes, or until the pasta turns al dente and the soup thickens slightly.

Step 7: Finish with veggies and brightness

Stir in the frozen peas or mixed vegetables and cook 3 to 4 more minutes until they heat through. Remove the bay leaf and the ham bone or hock, and pick off any extra meat if you like, then return that meat to the pot. Stir in the Dijon mustard and lemon juice, then taste again and adjust seasoning.

Step 8: Optional creamy finish and serve

If you want a creamier Ham Soup Recipe, lower the heat and stir in the heavy cream or half and half. Do not let the soup boil after you add dairy so it stays smooth. Ladle into bowls and top with fresh parsley and a pinch of red pepper flakes if you enjoy a little kick.

Recipe Variations

• Gluten free

  • Use gluten free pasta or extra potatoes instead of regular pasta.
  • Check broth labels to confirm they use gluten free ingredients.

• Vegan style

  • Replace ham with smoked tofu or tempeh cubes and use vegetable broth.
  • Add a teaspoon of liquid smoke and extra beans for that smoky, hearty feel.

• Low carb

  • Skip the pasta and potato and add extra celery, zucchini, or cauliflower florets.
  • Simmer a bit longer to let the veggies soften and thicken the soup.

• Extra protein

  • Add more beans or stir in cooked lentils near the end.
  • Use extra ham or toss in leftover shredded chicken.

• Kid friendly

  • Use small pasta shapes and chop veggies very small.
  • Skip red pepper flakes and go lighter on black pepper.

Ways to Serve Ham Soup Recipe

• Serve with crusty bread, garlic bread, or warm cornbread.
• Pair with a simple green salad or chopped salad.
• Top bowls with shredded cheddar, Swiss, or Parmesan cheese.
• Add a dollop of sour cream or plain Greek yogurt on top.
• Serve with sliced fruit on the side for a fresh contrast.

Storage Success

Cool the Ham Soup Recipe to room temperature, then store it in airtight containers in the fridge for up to 4 days. The pasta will soak up broth, so you can add a splash of water or broth when you reheat it on the stove over medium heat. If you plan to freeze the soup, leave the pasta out, freeze up to 3 months, then cook fresh pasta and add it when you reheat. I like to freeze single portions so future me always has an easy, cozy lunch waiting.

Ham Soup Recipe

Ham Soup Recipe is a hearty and comforting soup made with leftover ham, vegetables, and savory broth.

Pin This Recipe Share on Facebook

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Ingredients

  

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 3 medium carrots, sliced
• 2 stalks celery, sliced
• 2 cups cooked ham, diced
• 6 cups low-sodium chicken broth
• 1 cup water
• 2 cups potatoes, peeled and diced
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf
• 1/2 teaspoon black pepper, or to taste
• 1/2 teaspoon salt, or to taste

Instructions

 

1. Heat olive oil in a large soup pot over medium heat.
2. Add diced onion and cook for 3–4 minutes until softened, then stir in the minced garlic and cook for 30 seconds until fragrant.
3. Add sliced carrots and celery, and cook for 5 minutes, stirring occasionally.
4. Stir in the diced ham, chicken broth, and water. Add the potatoes, peas (if using), thyme, parsley, bay leaf, pepper, and salt.
5. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 35–40 minutes, or until the vegetables are tender.
6. Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard the bay leaf before serving.
7. Ladle the ham soup into bowls and serve hot with crusty bread if desired.

Notes

Nutrition Information
Approximate per serving (1/6 of recipe): 260 calories; fat 11 g; saturated fat 3 g; carbohydrates 22 g; fiber 3 g; sugars 4 g; protein 18 g; sodium 1150 mg. Values will vary based on brands, add-ins, and portion size.