Ham Vegetable Soup From Scratch: A Hearty Pot

Ham vegetable soup is a savory, one-pot meal made with ham, a flavorful broth, and a mix of tender vegetables, beans, and potatoes. Simmering a meaty ham bone with the vegetables gives the broth depth without complicated steps, while the recipe stays flexible enough for whatever vegetables are on hand.

Ingredients

1 meaty ham bone, about 2 to 3 lb (900 g to 1.4 kg)
8 cups water (1.9 L)
1 tablespoon olive oil (15 ml)
1 medium yellow onion, diced, about 1 cup (150 g)
2 large carrots, peeled and diced, about 1 cup (180 g)
2 celery ribs, diced, about 1 cup (100 g)
3 garlic cloves, minced, about 1 tablespoon (9 g)
1 can diced tomatoes with their juices, 14.5 oz (411 g)
2 medium Yukon Gold or red potatoes, cut into ½-inch cubes, about 2 cups (340 g)
1½ cups cut green beans, fresh or frozen (190 g)
1 can low-sodium white beans or kidney beans, drained and rinsed, 15 oz (425 g; about 1½ cups drained)
1½ cups corn kernels, fresh or frozen (225 g)
1½ cups diced cooked ham (225 g)
1 dried bay leaf
1 teaspoon dried thyme (1 g)
½ teaspoon black pepper (1 g)
¼ teaspoon salt to start (1.5 g), plus more to taste
2 tablespoons chopped parsley (8 g), optional

Instructions

Prepare the vegetables before heating the pot. Dice the onion, carrots, celery, and potatoes into roughly even pieces so they soften at about the same rate. Mince the garlic, rinse and drain the beans, and cut fresh green beans into bite-size lengths. If using frozen green beans or corn, there is no need to thaw them first. Keep the diced cooked ham chilled until it is ready to go into the soup.
Set a large heavy pot or Dutch oven over medium heat and add the olive oil. Stir in the onion, carrots, and celery. Cook for about 8 minutes, stirring every minute or two, until the onion is translucent and the carrots begin to soften. The vegetables should smell sweet and savory, but they do not need to brown. Add the garlic and cook for 30 seconds, just until fragrant; garlic can turn bitter if left on the hot pot too long.
Add the ham bone, water, diced tomatoes and their juices, bay leaf, thyme, black pepper, and the initial ¼ teaspoon of salt. Bring the liquid just to a boil, then lower the heat to maintain a gentle simmer. Partly cover the pot and simmer for 35 minutes. A gentle simmer lets the bone flavor the broth without making the vegetables mushy or rapidly evaporating the liquid. If foam gathers on the surface during the first few minutes, skim it off with a spoon.
Use tongs to lift the ham bone onto a plate. Stir the potatoes into the soup, return the liquid to a gentle simmer, and cook for 17 minutes, or until a knife slides easily into a potato cube. While the potatoes cook, let the bone cool enough to handle. Pull off any tender meat, discard the bone and any tough pieces, and chop the meat into small pieces. The amount of meat on a bone varies, so use what is there without worrying about an exact yield.
Stir in the green beans, drained beans, corn, diced cooked ham, and any meat picked from the bone. Simmer for 8 minutes, until the vegetables are tender and the ham is hot throughout. For soup made with previously cooked leftover ham, check that the center of the soup reaches 165°F (74°C) with a food thermometer; USDA FSIS advises reheating leftovers to this temperature. Avoid placing the thermometer against the pot or bone, which can give an inaccurate reading.
Remove the bay leaf. Taste the broth before adding more salt: ham bones and diced ham can make it salty, and the amount varies by product. Add salt a pinch at a time if needed, then stir in the parsley if using. If the soup tastes too concentrated, add hot water ¼ cup (60 ml) at a time. If it tastes mild, simmer it uncovered for a few minutes to concentrate the broth, then taste again.
Ladle the soup into warm bowls, making sure each serving gets vegetables, beans, potatoes, and ham. Let the pot stand off the heat for a couple of minutes before serving so the broth settles and the first spoonful is not scalding hot. Serve while the potatoes and green beans are still tender rather than leaving them in a hot pot for an extended time.

Tips

Season at the end. Ham is often salty, and a ham bone can season the broth more strongly than expected. Start with a small amount of salt, use low-sodium canned beans when possible, and taste only after the soup has simmered. If the soup becomes too salty, add a little unsalted water or broth and serve it with plain bread or rice; adding more vegetables can also soften the saltiness, though it will make a larger batch.
Cut vegetables evenly. Small, even pieces cook more predictably, while oversized potato chunks can still be firm when the green beans are already soft. If your carrots are especially thick, cut them a little smaller than the potatoes. Frozen corn and green beans are convenient and can go straight into the pot, but very delicate vegetables should be added near the end so they keep their texture.
Use a bone with some meat on it. A mostly bare bone will add less flavor and leave you with little meat to pull off. If the bone has very little meat, the measured diced ham in the ingredients provides substance. A smoked ham bone gives the broth a stronger smoky character; a milder cooked ham bone keeps the vegetables more prominent.
Keep the simmer gentle. A vigorous boil can break potatoes apart and reduce the broth too quickly. If the soup thickens more than you like, stir in hot water a splash at a time. If it seems thin, simmer it uncovered briefly after the vegetables are cooked, watching carefully so the potatoes do not become overly soft.

Serving Suggestions

Serve ham vegetable soup as a complete lunch or a simple dinner, with crusty bread, cornbread, or warm dinner rolls for dipping. A grilled cheese sandwich or a plain baked potato also makes a filling side when you want a larger meal. For a lighter accompaniment, offer a crisp green salad dressed with a mild vinaigrette; its fresh, tart flavor contrasts nicely with the savory broth.

Set out chopped parsley, black pepper, and a small dish of grated Parmesan so diners can finish their own bowls. A squeeze of lemon can brighten a serving, especially if the broth is rich or smoky, but add it to individual bowls rather than the whole pot. If serving a group, keep the soup warm over very low heat and stir occasionally; prolonged holding can soften the potatoes and beans.

Variations

Make it without a ham bone: Replace the water with 8 cups (1.9 L) low-sodium chicken or vegetable broth and skip the bone-simmering step. Cook the sautéed vegetables and broth together for 10 minutes, then continue with the potatoes and remaining ingredients. The soup will have a lighter, less smoky flavor, so taste for salt and consider adding a little extra thyme or black pepper. Keep the diced ham, or omit it for a vegetable-forward soup.

Use other vegetables: Substitute diced parsnip, turnip, or sweet potato for some of the carrots or potatoes. Add chopped cabbage during the last 10 minutes, or stir in baby spinach during the final 2 minutes. These swaps change the texture and sweetness slightly: sweet potato makes the broth sweeter, while cabbage gives it a more substantial, earthy character. Avoid adding too many extra vegetables without increasing the liquid.

Change the beans or herbs: Cannellini, navy, great northern, and kidney beans all work. A can of drained chickpeas is another option, though the soup will have a firmer bite and a less creamy feel. If you do not have dried thyme, use 1 teaspoon (about 1 g) Italian seasoning; it adds a broader blend of herbal flavors. Fresh thyme can be used instead, with about 1 tablespoon leaves (3 g), added with the broth.

Make the broth heartier: For a thicker, more stew-like bowl, mash a few cooked potato cubes against the side of the pot and stir them into the broth. Another option is to add ½ cup (90 g) small pasta, but cook it separately and add it to bowls or the pot just before serving. Pasta left in soup as it stores continues to absorb liquid and can become soft, so separate cooking works best for planned leftovers.

Storage and Reheating

Refrigerate the soup within 2 hours of cooking. Divide a large batch into shallow, covered containers so it cools more quickly, and store it in the refrigerator for 3 to 4 days. The potatoes may absorb some broth as they sit, so stir in a little water or unsalted broth when reheating if the soup has thickened. Label the container with the date so leftovers are easy to track.

For longer storage, freeze the cooled soup in airtight, freezer-safe containers for about 2 to 3 months for best quality. Leave a little room at the top because liquid expands as it freezes. Thaw it in the refrigerator overnight or reheat it from frozen over low heat in a covered pot, stirring as it loosens. Reheat only the amount you plan to eat, bringing leftovers to 165°F (74°C) and checking with a food thermometer. Avoid repeated cooling and reheating, which can affect both safety and texture.

Frequently Asked Questions

Can I make ham vegetable soup without a ham bone?
Yes. Use low-sodium broth in place of the water and omit the bone, following the no-bone variation above. The broth will not have the same slow-simmered ham flavor, but diced cooked ham still gives the soup a savory base. Taste before adding salt because prepared broth and ham can both be salty.

Can I use fresh, frozen, or canned vegetables?
Fresh and frozen vegetables are interchangeable in most of this recipe. Frozen corn and green beans can be added directly without thawing. Canned green beans are already soft, so drain them and add them during the last few minutes rather than simmering them for the full time. If using canned potatoes, add them near the end as well; they can break apart if cooked too long.

What can I use instead of potatoes?
Try peeled, diced sweet potatoes, turnips, or parsnips in a similar amount, checking for tenderness as they cook because different vegetables soften at different rates. Cooked rice or small pasta can also stand in for potatoes, but add it near the end. Rice and pasta soak up broth, so keep extra hot broth or water available when serving.

Why is my ham soup too salty?
Saltiness usually comes from the ham, ham bone, canned ingredients, or seasoning added before the broth has reduced. Add unsalted water or broth a little at a time, then taste again. A larger amount of unsalted vegetables or beans can also spread out the salt, but avoid trying to correct the soup with sugar, which changes the flavor without removing salt.

Can I prepare the soup ahead?
Yes. The soup can be cooked fully, cooled promptly, and refrigerated for up to 3 to 4 days. The flavors mingle as it rests, though the potatoes will gradually soften and absorb liquid. For the best texture when preparing ahead, keep pasta or delicate greens separate and add them when reheating. Bring the soup back to 165°F (74°C) before serving.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).