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A pot of ham bone bean soup
Rachel Ballinger

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. 
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 10 Servings
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups 1 lb. dry great northern beans
  • 8 cups chicken broth
  • 1 large meaty ham bone
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp rubbed sage
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 2 medium onions chopped
  • 3 large carrots chopped
  • 3 celery ribs chopped
  • 2 tbsp olive oil

Method
 

  1. 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.
  2. Add broth, ham bone, and seasonings to the beans. Bring to a boil. Reduce heat, cover, and simmer for 2 hours.
  3. 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.
  4. Remove ham bone from soup. Debone ham and cut into chunks and return to the soup.
  5. Serve with cornbread.