Leftover Ham Soup Recipes: A Hearty One-Pot Meal

This leftover ham soup is a hearty, flexible pot of tender potatoes, white beans, vegetables, and cooked ham in a savory broth. It is an easy way to turn a modest amount of holiday or weeknight ham into dinner, and the ingredients can be adjusted to suit what is already in the fridge.

Ingredients

1 tablespoon olive oil (15 ml)
1 medium yellow onion, diced (about 1 cup / 150 g)
2 medium carrots, diced (about 1 cup / 130 g)
2 celery ribs, diced (about 1 cup / 100 g)
2 garlic cloves, minced (about 2 teaspoons / 6 g)
1 teaspoon dried thyme (1 g)
1/2 teaspoon dried rosemary, crushed (about 0.5 g)
1/4 teaspoon freshly ground black pepper (about 0.5 g), plus more to taste
6 cups low-sodium chicken broth (1.42 L)
1 pound Yukon Gold or other waxy potatoes, cut into 1/2-inch cubes (450 g)
2 cans great Northern or cannellini beans, 15 ounces each, drained and rinsed (about 3 cups / 510 g drained)
2 cups diced cooked leftover ham (about 280 g)
3 packed cups baby spinach (about 90 g), or 2 cups chopped kale (about 70 g)
1/2 cup heavy cream, optional (120 ml)
1 tablespoon lemon juice, optional (15 ml)
1/2 teaspoon fine salt to start (about 3 g), then more as needed

Instructions

Prepare the ingredients. Dice the onion, carrots, celery, and potatoes into similar-sized pieces so they cook evenly. Mince the garlic, drain and rinse the beans, and cut the cooked ham into bite-size cubes. If the ham is especially salty, taste a small piece before deciding how much salt to add later. This preparation takes about 20 minutes.
Soften the vegetables. Set a large heavy-bottomed soup pot or Dutch oven over medium heat and add the olive oil. When it shimmers, add the onion, carrots, and celery. Cook for 8 minutes, stirring every minute or two, until the onion looks translucent and the carrots begin to soften. Keep the heat moderate; browning is not needed, and scorched vegetables can make the broth taste bitter.
Add the aromatics and broth. Stir in the garlic, thyme, rosemary, and black pepper, and cook for 1 minute until fragrant. Pour in the chicken broth, then add the potatoes and the initial 1/2 teaspoon of salt. Raise the heat to bring the broth to a gentle boil, which should take about 4 minutes. Scrape the bottom of the pot as you stir in the broth to release any flavorful bits.
Simmer the potatoes. Lower the heat so the soup bubbles gently, partly cover the pot, and simmer for 18 minutes. Stir once or twice to prevent sticking. The potatoes should be nearly tender when pierced with a knife but should still hold their shape. A hard boil can break them apart and make the broth cloudy, so lower the heat if the soup is churning.
Cook the beans in the soup. Stir in the drained beans and simmer for 5 minutes. They are already cooked, so this short simmer warms them and lets their flavor mingle with the broth. For a slightly thicker soup, mash about 1/2 cup of the beans against the side of the pot and stir them back in. Leave the rest whole for a more substantial texture.
Heat the ham thoroughly. Add the cooked ham and simmer for 5 minutes, stirring occasionally. Because this is leftover meat, heat the soup until it reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers; check the center of the soup with a food thermometer. Avoid boiling it for a long time after the ham is hot, since extra cooking can make the meat firm and salty.
Finish and season. Stir in the spinach and cook for 1 to 2 minutes, just until wilted. If using kale, allow about 5 minutes instead, until tender. Turn off the heat and stir in the cream, if desired, and lemon juice. Taste before adding more salt, then adjust the pepper and seasoning. Serve while hot.

Tips

Let the ham guide the salt. Different hams vary considerably in saltiness, and broth can be salty too. Start with the small amount listed, wait until the ham has warmed in the soup, and taste again at the end. Low-sodium broth gives you more control. If the finished soup tastes too salty, add a splash of water or unsalted broth and another handful of potatoes or beans if available.
Cut the potatoes evenly. Pieces close to 1/2 inch cook at a similar pace. Larger chunks may need several extra minutes, while tiny pieces can fall apart before the carrots are tender. Yukon Gold potatoes stay creamy but hold their shape; russets work too, though they soften more and thicken the broth.
Use cooked ham, not a raw ham steak, as written. This recipe is timed for fully cooked leftovers. If using a newly cooked ham steak, cook it separately according to its package or recipe directions and confirm it reaches the appropriate safe temperature before dicing. Do not rely on the soup’s short reheating step to cook raw pork.
Keep the greens fresh-looking. Add spinach at the end so it stays green and tender rather than disappearing into the broth. If using tougher kale, remove thick stems and give it a few minutes longer. Frozen spinach is also convenient: thaw it, squeeze out excess water, and stir it in during the final few minutes.

Serving Suggestions

Serve this soup in warm bowls with crusty bread, toast, or a simple green salad. Bread is especially useful for catching the broth, while a salad with a tart vinaigrette balances the ham’s savory, smoky flavor. For a more filling meal, offer grilled cheese or a plain cheese sandwich alongside it; keep the sandwich modest so it does not overwhelm the soup.

A small finishing touch can make each bowl feel complete. Try a little chopped parsley, cracked black pepper, or a few drops of lemon juice. If you used the optional cream, a sprinkle of grated Parmesan is another good match, though it adds salt, so taste first. Put extra lemon wedges and pepper on the table so everyone can season their own portion. The soup is also satisfying on its own because the potatoes and beans provide plenty of substance.

Variations

Make it without beans: Replace the two cans of beans with another 1/2 pound (225 g) of potatoes or add 1 cup (160 g) of corn kernels. The soup will be less creamy and bean-forward, but the ham and vegetables still make a hearty broth. If you want more body, mash a few potato pieces into the liquid near the end.

Use a different bean or legume: Navy beans, butter beans, or chickpeas can replace the great Northern or cannellini beans in equal amounts. Chickpeas have a firmer, nuttier bite; butter beans are soft and particularly creamy. Canned beans are convenient here, but home-cooked beans are fine too. Add them cooked, not dry, because dry beans need a much longer cooking time and can absorb too much broth.

Make a corn-and-ham version: Swap one can of beans for 1 1/2 cups (240 g) corn, fresh or frozen, and add it with the ham. This gives the soup a mild sweetness and a bright color. For a thicker, chowder-like bowl, mash some potatoes and stir in the optional cream. Do not add flour directly to the hot pot; it can clump unless first mixed into a smooth slurry or cooked into a separate fat-and-flour base.

Change the herbs or greens: Use 1 teaspoon (1 g) dried Italian seasoning instead of the thyme and rosemary, or use 1 tablespoon (4 g) chopped fresh parsley at the end. Spinach is delicate, while kale has a firmer texture and needs more simmering. A small pinch of smoked paprika can complement unsmoked ham, but smoked ham may already bring enough smoky flavor, so add it sparingly.

Make it dairy-free: Leave out the cream; the beans and potatoes still give the broth body. For extra richness, mash more beans into the soup or drizzle a little olive oil over each bowl. If you use a plant-based cream alternative, add it at the end and check the label for whether it is suitable for heating.

Storage and Reheating

Refrigerate leftover soup within 2 hours of cooking. Divide a large pot into shallow, covered containers so it cools more quickly, and keep it refrigerated for 3 to 4 days. The potatoes and beans may absorb broth as the soup sits, so it will likely be thicker the next day. Add a little water or broth when reheating rather than thinning the whole batch if only a portion needs adjusting.

Reheat only the amount you plan to eat in a saucepan over medium heat, stirring occasionally, until it is steaming throughout and reaches 165°F (74°C). Check with a food thermometer, particularly in a thick portion. In a microwave, cover the bowl loosely, pause to stir at least once, and make sure the center reaches the same temperature. Avoid repeatedly cooling and reheating the entire pot; portioning it first helps preserve texture and makes safe reheating easier.

For longer storage, freeze cooled soup in airtight freezer-safe containers, leaving a little room at the top for expansion. It is best within about 2 to 3 months for quality. Thaw it in the refrigerator, then reheat to 165°F (74°C). Cream can sometimes separate slightly after freezing, so for the smoothest result freeze the soup before adding cream and stir cream into the reheated portion. If it has already been added, whisk gently while reheating; the flavor remains good even if the texture is less silky.

Frequently Asked Questions

Can I use a ham bone in this soup?
You can simmer a meaty, cooked ham bone with the broth and vegetables to add flavor, then remove it before serving and pick off any meat to return to the pot. It may make the broth saltier, so use low-sodium broth and hold back on added salt. The recipe’s timing assumes diced cooked ham, so allow extra simmering time if you want to extract more flavor from a bone, and keep the potatoes from overcooking by adding them later.

Can I make leftover ham soup in a slow cooker?
Yes, but sautéing the onion, carrot, and celery first in a skillet gives them better flavor. Put those vegetables, broth, potatoes, herbs, and pepper in the slow cooker and cook on low for about 5 to 6 hours or high for about 2 1/2 to 3 hours, until the potatoes are tender. Add the beans and ham near the end, then heat the soup to 165°F (74°C) before serving. Stir in spinach and cream last.

What if I do not have leftover ham?
Fully cooked ham from a deli counter or a cooked ham steak can be diced and used in the same quantity. Check its salt level before seasoning the soup. If you substitute cooked turkey, sausage, or another meat, the flavor and saltiness will change; use an equivalent amount of cooked meat and heat the finished soup to 165°F (74°C). Do not add raw meat without changing the method and confirming its safe cooking temperature.

How can I thicken the soup without cream?
Mash some of the beans or potatoes into the broth, or blend about 1 cup (240 ml) of soup and stir it back into the pot. The blended portion thickens the liquid without adding another ingredient. For a thinner soup, simply add broth a little at a time. Avoid adding a large amount of flour or starch directly to the pot, as it can leave lumps or make the texture pasty.

Can I use frozen vegetables or spinach?
Frozen carrots and diced potatoes can work, though their texture may be softer; add them to the simmering broth and cook until tender rather than relying only on the listed time. Thawed frozen spinach should be squeezed dry before it goes into the pot so it does not dilute the soup. Add it at the end, just as you would fresh spinach, and let the soup become hot again before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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