This savory ham bone bean soup is my favorite way to use a leftover ham bone. Full of beans, veggies, ham, and savory seasonings and nourishing chicken broth. I always serve it with a pan of steaming hot skillet cornbread on the side.
We always have a ham for Christmas and Easter, and then we’re left with a ham bone and I always make this soup! I leave a little meat on the bone so it’s nice and meaty. Of course, you could just use some cubed ham for this soup too but so much flavor comes from simmering the bone.
Ingredients needed for Ham Bone Bean Soup:
(scroll down for complete recipe with measurements and instructions)
- dry great northern beans
- chicken broth
- 1 large meaty ham bone
- dried thyme
- dried oregano
- rubbed sage
- garlic powder
- black pepper
- medium onions, chopped
- large carrots, chopped
- celery ribs, chopped
- olive oil
How to Make the Soup:
- In a large pot, place the beans and add water to cover by 2 inches. Bring to a boil and boil for a couple minutes. Remove from heat, cover, and let stand for 1 hour. Drain the water off the beans and rinse them.
- Add broth, ham bone, and seasonings to the beans. Bring to a boil. Reduce heat, cover, and simmer for 2 hours.
- In a skillet, sauté onions, carrots and celery in oil for about ten minutes or until slightly softened. Add veggies to the soup. Cover and simmer until veggies and beans are soft.
- Remove ham bone from soup. Debone ham and cut into chunks and return to the soup.
- Serve with cornbread. Here’s the recipe for my quick and so delicious skillet cornbread!
I hope y’all enjoy this delicious soup as much as our family does. Enjoy!
Rachel Ballinger ☕️💕
”A lot of living happens in the kitchen.” ~Rachel
Ham Bone Bean Soup
This savory ham bone bean soup is my favorite way to use a leftover ham bone. Full of beans, veggies, ham, and savory seasonings and nourishing chicken broth. I always serve it with a pan of steaming hot skillet cornbread on the side.
Ingredients
Method
- In a large pot, place the beans and add water to cover by 2 inches. Bring to a boil and boil for a couple minutes. Remove from heat, cover, and let stand for 1 hour. Drain the water off the beans and rinse them.
- Add broth, ham bone, and seasonings to the beans. Bring to a boil. Reduce heat, cover, and simmer for 2 hours.
- In a skillet, sauté onions, carrots and celery in oil for about ten minutes or until slightly softened. Add veggies to the soup. Cover and simmer until veggies and beans are soft.
- Remove ham bone from soup. Debone ham and cut into chunks and return to the soup.
- Serve with cornbread.
