If there’s one recipe that brings comfort and warmth to the table on a chilly day, it’s this hearty Ham Soup. Rich, savory, and packed with flavors, this soup is more than just a meal—it’s a tradition, often made with leftover ham, making it both economical and incredibly satisfying.
With each spoonful, you get a satisfying balance of smoky ham, tender vegetables, and a broth that’s perfectly seasoned, providing that cozy, nourishing feeling that soothes the soul. I first discovered this recipe on a cold winter evening when I found myself with a fridge full of leftover ham and nothing but an empty stomach to fill.
The result? A bowl of soup so delicious that it quickly became a family favorite. Over time, I’ve adjusted the recipe, experimenting with different vegetables and spices, making it even more customizable.
This Ham Soup has also gained popularity for its quick prep and comfort factor, perfect for busy weeknights or a laid-back weekend. Plus, it’s a great way to stretch a holiday ham into multiple meals. One batch can feed a crowd, and it tastes even better the next day!
Perfect for Freezing Weather!
- It’s a time-saver: You can easily make a big pot with whatever leftover ham you have.
- It’s hearty but light: Even though it’s satisfying, it won’t leave you feeling weighed down.
- A crowd-pleaser: Everyone I serve it to always asks for the recipe!
- Full of flavor: The smoky ham combined with tender veggies and rich broth is comforting without being heavy.
- Customizable: I’ve played around with different veggie combos, and it always turns out great.
Ham Soup Recipe
Equipment
- Large pot
- Ladle
- Chef’s knife
- Cutting board
- Wooden spoon
- Vegetable Peeler
Ingredients
- 2 stalks celery diced
- 2 cups diced ham
- 2 medium carrots diced
- 2 medium potatoes diced
- 1 medium onion diced
- 1 tsp dried thyme
- 6 cups broth or stock chicken or vegetable
- Salt to taste
- 2 bay leaves
- Pepper to taste
Instructions
- Heat a large pot over medium heat, add the diced ham, and cook until lightly browned, about 5 minutes.
- Add the diced onions, carrots, and celery to the pot, stirring occasionally until softened, about 8-10 minutes.
- Mix in the diced potatoes and cook for another 5 minutes.
- Pour in the broth or stock, ensuring all ingredients are covered, then add dried thyme and bay leaves.
- Season with salt and pepper to taste and bring the soup to a gentle boil.
- Reduce the heat to low and let the soup simmer uncovered for 20-30 minutes or until the vegetables are tender.
- Remove the bay leaves, adjust seasoning if needed, and serve hot in bowls.
Notes
- For a creamier soup, blend half the soup and mix it back into the pot before serving.
- Leftover ham works perfectly for this recipe, and you can substitute the broth with water if needed.
| Nutrition | Value |
| Calories | 350kcal |
| Carbohydrates | 40g |
| Fibre | 2g |
| Fat | 1g |
| Protein | 5g |
Variations To Help You Customize This Dish!
- Swap the Protein: Replace ham with smoked turkey, cooked bacon, or shredded rotisserie chicken for a different flavor profile. For a vegetarian version, omit the meat and add white beans or lentils.
- Use Different Vegetables: Add or swap vegetables like zucchini, green beans, sweet corn, or peas for added variety.
- Try Different Spices: Experiment with smoked paprika, garlic powder, or Italian seasoning to give the soup a new twist.
- Make it Creamy: Stir in a splash of heavy cream, coconut milk, or a dollop of sour cream at the end for a richer texture.
- Add Grains or Pasta: Boost the heartiness by adding cooked rice, barley, or small pasta like orzo or ditalini.
