The Absolute Best Leftover Spiral Ham and Bean Soup Recipe
The big holiday meal is over. The guests have gone home, and your fridge is packed with the delicious remnants of a feast. Staring right back at you is the prize: a beautiful spiral-cut ham bone, still holding onto pockets of tender, smoky meat.
Throw it away? Never. Here at Recipycle, we believe the best meals often come after the main event. In my experience, that ham bone is pure gold, holding the secret to the most flavorful, soul-warming soup you’ll make all year.
This isn’t just another soup recipe. This is a strategy for transforming your holiday leftovers into a hearty, nutritious, and incredibly budget-friendly meal that tastes like it took all day to make (but we’ll keep the secret of how easy it really is). Forget thin, watery soups; we’re making a thick, creamy, and deeply savory ham and bean soup that will have everyone asking for seconds.
Quick Summary: Key Takeaways
For those who want to get straight to it, here’s what you need to know to nail this recipe:
- The Ham Bone is Essential: This is where 90% of the flavor comes from. Don’t skip it!
- Soak Your Beans: Soaking dried beans overnight results in a creamier texture and more even cooking.
- Low and Slow is the Way to Go: A gentle simmer for a few hours allows the flavors to meld and the ham to become fall-off-the-bone tender.
- Don’t Forget the Acid: A small splash of apple cider vinegar at the end brightens up all the rich, savory flavors. It’s a game-changer.
Why You’ll Love This Recipe
- Reduces Food Waste: This is the ultimate “recipycle” project! It uses the main leftover from a holiday meal to create an entirely new and delicious dish.
- Incredibly Flavorful: Using a real ham bone creates a rich, smoky pork broth that you simply can’t get from a carton.
- Budget-Friendly: You’re using ingredients you already have, and dried beans are one of the most economical and nutritious foods you can buy.
- Makes a Huge Batch: This recipe is perfect for feeding a family or for meal-prepping. It tastes even better the next day!
Ingredients You’ll Need
Let’s gather our simple, powerhouse ingredients.
For the Soup:
- 1 Leftover Spiral Ham Bone: With at least 1-2 cups of meat still attached.
- 1 lb (450g) Dried Great Northern Beans: You can also use navy beans or cannellini beans.
- 2 Tbsp Olive Oil or Bacon Grease: For extra flavor.
- 1 Large Yellow Onion: Diced.
- 3 Carrots: Peeled and diced.
- 3 Celery Stalks: Diced.
- 4 Cloves Garlic: Minced.
- 8 cups Chicken or Vegetable Broth: Low-sodium is best so you can control the salt level.
- 2 Bay Leaves
- 1 tsp Dried Thyme
- 1 tsp Black Pepper: Freshly cracked.
- Salt: To taste (be careful, the ham is already salty!).
- 1 Tbsp Apple Cider Vinegar (Optional, but recommended)
- Fresh Parsley: Chopped, for garnish.
Step-by-Step Instructions
Ready to make some magic? Here’s my tried-and-true me
- What to show: A close-up shot of the diced onion, carrots, and celery (the mirepoix) sautéing in a large Dutch oven or stockpot, glistening with oil and just starting to soften.
1. Prep the Beans: The night before, place your dried beans in a large bowl and cover them with a few inches of cold water. Let them soak for at least 8 hours, or overnight. When ready to cook, drain and rinse the beans well. For a deep dive into the science of cooking with dried beans, the U.S. Dry Bean Council is a fantastic, high-authority resource.
2. Sauté the Aromatics: In a large Dutch oven or stockpot, heat the olive oil or bacon grease over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 6-8 minutes, until softened and the onion is translucent. Add the minced garlic and cook for one more minute until fragrant.
3. Build the Soup: Add the rinsed beans, the ham bone, chicken broth, bay leaves, thyme, and black pepper to the pot. Stir everything to combine. Make sure the ham bone is mostly submerged.
4. Simmer to Perfection: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer gently. What I’ve found works best is a very low simmer for at least 2.5 to 3 hours. The beans should be tender, and the ham meat should be easily falling off the bone.
5. Shred the Ham: Carefully remove the ham bone from the pot and place it on a cutting board. Once it’s cool enough to handle, use two forks to shred all the meat off the bone. Discard the bone and any excess fatty pieces.
6. Finish and Season: Return the shredded ham to the soup. Stir it in, then taste. Now is the time to add salt if needed. Many hams are quite salty, so you might not need much. Stir in the optional apple cider vinegar to brighten the flavors.
7. Serve and Enjoy: Ladle the hot soup into bowls. Garnish with fresh parsley and serve with a side of crusty bread or cornbread for dipping.
- What to show: The large pot of finished soup on the stovetop. The shot should show the rich broth, shredded ham, and beans. A wooden ladle is resting in the p
Pro Tips and Delicious Variations
Over the years, I’ve picked up a few tricks to take this ham and bean soup from great to unforgettable.
Expert Tips for the Best Flavor
- Don’t Rinse the Ham Bone: That glaze and those smoky bits are pure flavor. Put it straight into the pot.
- Add a Parmesan Rind: If you have one, toss in a parmesan cheese rind while the soup simmers. It adds an incredible depth of savory, umami flavor. Just remember to remove it before serving.
- Slow Cooker / Crock Pot Method: This recipe is perfect for the slow cooker! Simply sauté the aromatics as directed, then add everything (except the vinegar and parsley) to your slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours. Proceed with shredding the ham and seasoning at the end.
Recipe Variations
- Use Canned Beans: In a pinch? You can substitute 3-4 cans (15 oz each) of cannellini or navy beans, rinsed and drained. Add them during the last 30 minutes of cooking, as they just need to be heated through.
- Make it Spicy: Add a pinch of red pepper flakes or a diced jalapeño along with the garlic for a bit of heat.
- Add More Veggies: Have other leftovers? This soup is a great way to use them! Add a cup of leftover corn, some diced potatoes, or a handful of kale or spinach in the last 15 minutes of cooking. If you’re looking for more inspiration, check out our complete guide to [Link to: 10 Creative Ways to Use Holiday Leftovers].
Your Leftovers Have a Delicious New Purpose!
There you have it—a simple, satisfying recipe that gives your holiday leftovers a delicious new life. This leftover spiral ham and bean soup is more than just a meal; it’s a warm hug in a bowl and a smart way to make your food budget stretch further. It’s a core principle of what we do here at Recipycle: creating amazing food while wasting nothing. For more ideas on how to make the most of what’s in your fridge, explore our guide on
- What to show: A close-up shot of the diced onion, carrots, and celery (the mirepoix) sautéing in a large Dutch oven or stockpot, glistening with oil and just starting to soften.
1. Prep the Beans: The night before, place your dried beans in a large bowl and cover them with a few inches of cold water. Let them soak for at least 8 hours, or overnight. When ready to cook, drain and rinse the beans well. For a deep dive into the science of cooking with dried beans, the U.S. Dry Bean Council is a fantastic, high-authority resource.
2. Sauté the Aromatics: In a large Dutch oven or stockpot, heat the olive oil or bacon grease over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 6-8 minutes, until softened and the onion is translucent. Add the minced garlic and cook for one more minute until fragrant.
3. Build the Soup: Add the rinsed beans, the ham bone, chicken broth, bay leaves, thyme, and black pepper to the pot. Stir everything to combine. Make sure the ham bone is mostly submerged.
4. Simmer to Perfection: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer gently. What I’ve found works best is a very low simmer for at least 2.5 to 3 hours. The beans should be tender, and the ham meat should be easily falling off the bone.
5. Shred the Ham: Carefully remove the ham bone from the pot and place it on a cutting board. Once it’s cool enough to handle, use two forks to shred all the meat off the bone. Discard the bone and any excess fatty pieces.
6. Finish and Season: Return the shredded ham to the soup. Stir it in, then taste. Now is the time to add salt if needed. Many hams are quite salty, so you might not need much. Stir in the optional apple cider vinegar to brighten the flavors.
7. Serve and Enjoy: Ladle the hot soup into bowls. Garnish with fresh parsley and serve with a side of crusty bread or cornbread for dipping.
- What to show: The large pot of finished soup on the stovetop. The shot should show the rich broth, shredded ham, and beans. A wooden ladle is resting in the pot.
- Placement: Place this image right after Step 7.
Pro Tips and Delicious Variations
Over the years, I’ve picked up a few tricks to take this ham and bean soup from great to unforgettable.
Expert Tips for the Best Flavor
- Don’t Rinse the Ham Bone: That glaze and those smoky bits are pure flavor. Put it straight into the pot.
- Add a Parmesan Rind: If you have one, toss in a parmesan cheese rind while the soup simmers. It adds an incredible depth of savory, umami flavor. Just remember to remove it before serving.
- Slow Cooker / Crock Pot Method: This recipe is perfect for the slow cooker! Simply sauté the aromatics as directed, then add everything (except the vinegar and parsley) to your slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours. Proceed with shredding the ham and seasoning at the end.
Recipe Variations
- Use Canned Beans: In a pinch? You can substitute 3-4 cans (15 oz each) of cannellini or navy beans, rinsed and drained. Add them during the last 30 minutes of cooking, as they just need to be heated through.
- Make it Spicy: Add a pinch of red pepper flakes or a diced jalapeño along with the garlic for a bit of heat.
- Add More Veggies: Have other leftovers? This soup is a great way to use them! Add a cup of leftover corn, some diced potatoes, or a handful of kale or spinach in the last 15 minutes of cooking. If you’re looking for more inspiration, check out our complete guide to [Link to: 10 Creative Ways to Use Holiday Leftovers].
Frequently Asked Questions
Q1: Can I make this soup without a ham bone?
Yes, you can! You can use 2-3 smoked ham hocks instead for a similar smoky flavor, or simply use about 2-3 cups of diced cooked ham. If you use diced ham without a bone, I recommend using a high-quality smoked ham and consider adding a dash of liquid smoke for that signature flavor.
Q2: How do I store leftover ham and bean soup?
Store the completely cooled soup in an airtight container in the refrigerator for up to 4 days. The flavor actually deepens overnight, making it a fantastic next-day meal.
Q3: Can you freeze ham and bean soup?
Absolutely! This soup freezes beautifully. Let it cool completely, then pour it into freezer-safe bags or containers, leaving a little space at the top for expansion. It will keep in the freezer for up to 3 months. To reheat, thaw it in the fridge overnight and then gently warm it on the stovetop.
Your Leftovers Have a Delicious New Purpose!
There you have it—a simple, satisfying recipe that gives your holiday leftovers a delicious new life. This leftover spiral ham and bean soup is more than just a meal; it’s a warm hug in a bowl and a smart way to make your food budget stretch further. It’s a core principle of what we do here at Recipycle: creating amazing food while wasting nothing. For more ideas on how to make the most of what’s in your fridge, explore our guide on [Link to: A Beginner’s Guide to Reducing Kitchen Waste].
I’d love to hear how your soup turns out! Did you try any variations? Drop a comment below and let me know!