Ham Soup Recipe

Ham Soup Recipe tastes smoky, cozy, and rich, with tender vegetables and hearty bites of ham in every spoonful. It works perfectly for busy families who want comfort food on the table in about 50 minutes without babysitting a fussy pot. I grew up in a small Midwestern town, and this tastes exactly like the soup my grandma made after every holiday ham, just with fewer arguments over who washes dishes.

Why Choose This Ham Soup Recipe

This ham soup recipe uses simple ingredients, but it tastes like you simmered it all afternoon. The broth turns silky and flavorful from the ham bone, while potatoes and veggies soak up all that savory goodness.

You can toss in leftover ham, frozen veggies, or whatever you have in the fridge and still get a satisfying bowl. It works well for weeknights, but it also feels cozy enough for a Sunday dinner with the whole crew.

“This ham soup recipe tastes like a holiday leftover miracle in a bowl, and my family licks their bowls clean every time. ★★★★★”

Ingredients You’ll Need

Main Ingredients

• 2 tablespoons olive oil or butter
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced (jarred minced garlic works fine on busy nights)
• 1 to 1½ cups cooked ham, diced (use leftover spiral ham, smoked ham steak, or thick-cut deli ham)
• 1 ham bone or ham hock (optional but highly recommended for deeper flavor)
• 4 medium russet or Yukon gold potatoes, peeled and diced
• 1 cup frozen peas or mixed vegetables (no need to thaw)
• 6 cups low-sodium chicken broth or vegetable broth
• 1 cup water, as needed to adjust thickness
• 1 bay leaf
• 1 teaspoon dried thyme or Italian seasoning
• ½ teaspoon smoked paprika (adds a nice smoky note if your ham is mild)
• Salt and black pepper to taste

Optional Creamy Version Add-ins

• ½ to 1 cup heavy cream or half-and-half
• 2 tablespoons all-purpose flour
• 2 tablespoons butter

You can skip the cream and flour if you want a lighter, brothier ham soup. If you want a thicker, chowder-style soup, use the cream and flour combo.

Pantry Shortcuts & Substitutions

• Use frozen mirepoix (onion, carrot, celery mix) to skip chopping.
• Swap potatoes with canned white beans or cannellini beans for extra protein and fiber.
• Use bouillon paste or cubes with water if you run out of broth; just taste and adjust salt.
• Toss in leftover cooked veggies like green beans, corn, or roasted carrots near the end of cooking.
• Use smoked turkey instead of ham if you need a pork-free version.

Equipment List

• Large heavy-bottomed pot or Dutch oven (5 to 6 quart)
• Cutting board and sharp knife
• Wooden spoon or heat-safe spatula
• Ladle
• Measuring cups and spoons
• Small bowl and whisk (if you make the creamy version)

Tips & Tricks

• Brown the ham cubes in the pot first to build extra flavor before you add the veggies.
• Dice the potatoes into even, small cubes so they cook at the same speed and stay tender, not mushy.
• Taste the broth before adding salt, because ham and broth both bring plenty of sodium.
• Use low-sodium broth so you control the salt level and avoid an overly salty soup.
• Add delicate veggies like peas and corn near the end so they stay bright and not overcooked.
• Stir occasionally and keep the heat at a gentle simmer to prevent potatoes from sticking to the bottom.
• Remove the ham bone or ham hock before serving and pick off any extra meat to return to the pot.
• Cool the soup in shallow containers before chilling so it stays safe and keeps its fresh flavor.
• If the soup thickens too much after chilling, thin it with a splash of broth or water while reheating.
• Serve with toppings like shredded cheese, green onions, or a squeeze of lemon to brighten the flavor.

How to Make Ham Soup Recipe

Step 1: Prep the Ingredients

Chop the onion, carrots, celery, and potatoes into small, even pieces. Dice the cooked ham into bite-size cubes. If you use fresh garlic, mince it and set it aside so it does not burn.

Keep the frozen peas or mixed vegetables in the freezer until you need them. Measure out the broth, seasonings, and any cream or flour if you plan on a creamy version.

Step 2: Build Flavor with Ham and Veggies

Heat the olive oil or butter in your large pot over medium heat. Add the diced ham and cook it for 3 to 4 minutes, stirring often, until the edges brown slightly and smell smoky. Scoop the ham out to a bowl and keep the flavorful fat in the pot.

Add the onion, carrots, and celery to the pot. Sauté for 5 to 6 minutes until the veggies soften and the onion turns translucent. Add the garlic and cook for 30 seconds, just until fragrant.

Step 3: Add Potatoes, Broth, and Seasonings

Return the browned ham to the pot. Add the diced potatoes, ham bone or ham hock if you use one, bay leaf, thyme or Italian seasoning, smoked paprika, and broth. Stir everything together so the flavors mingle.

Bring the pot to a gentle boil over medium-high heat. Once it bubbles, lower the heat to medium-low and keep a steady simmer. Cover the pot loosely and cook for 20 to 25 minutes, stirring occasionally, until the potatoes turn tender when you pierce them with a fork.

Step 4: Add Veggies and Adjust Texture

Add the frozen peas or mixed vegetables to the pot. Stir and cook for another 5 to 7 minutes until the veggies heat through and the soup smells rich and savory. If the soup looks too thick, add up to 1 cup of water or extra broth.

Taste the broth and add salt and black pepper as needed. Remove the bay leaf and the ham bone or ham hock. Pull off any extra meat from the bone, chop it, and return it to the pot.

Step 5: Optional Creamy Version

If you want a creamy ham soup, melt 2 tablespoons of butter in a small saucepan over medium heat. Whisk in 2 tablespoons of flour and cook for 1 to 2 minutes until the mixture looks smooth and slightly golden. Slowly whisk in the cream or half-and-half until no lumps remain.

Pour this creamy mixture into the soup while you stir. Simmer for 3 to 5 more minutes until the broth thickens and coats the back of a spoon. Taste again and adjust seasoning with salt and pepper.

Step 6: Serve

Ladle the hot ham soup into bowls. Top with chopped fresh parsley, sliced green onions, shredded cheddar, or a small dollop of sour cream if you like. Serve with crusty bread, biscuits, or simple buttered toast.

If you cook for kids, set out toppings in little bowls so they can customize their soup. That trick usually convinces even picky eaters to clean their bowls.

What to Serve with Ham Soup Recipe

This ham soup recipe pairs nicely with warm crusty bread, garlic bread, or soft dinner rolls that soak up every bit of broth. A simple green salad with crisp lettuce, cucumbers, and a light vinaigrette balances the richness of the soup. You can also serve it with cornbread, cheese toast, or a baked potato for extra comfort.

For drinks, pair it with iced tea, lemonade, sparkling water, or hot herbal tea. If you pack leftovers for lunch, add a side of fresh fruit like apple slices or grapes to keep the meal bright and fresh.

Storage Options

• Store leftover ham soup in airtight containers in the refrigerator for up to 4 days.
• Freeze cooled soup in freezer-safe containers or bags for up to 3 months, leaving a little space at the top for expansion.
• Reheat on the stove over medium heat, stirring often, until hot and steaming; add a splash of broth or water if it thickens.
• Reheat individual portions in the microwave in short bursts, stirring between each burst so the soup heats evenly.

Ham Soup Recipe

Ham Soup Recipe is a hearty, comforting soup made with leftover ham, vegetables, and potatoes simmered in a savory broth.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 2 cups cooked ham, diced
• 1 ham bone or ham hock
• 6 cups low-sodium chicken broth
• 2 cups water
• 3 medium potatoes, peeled and diced
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 bay leaf bay leaf
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped

Instructions

 

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables begin to soften.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the diced ham and ham bone or ham hock if using. Cook for 2–3 minutes, stirring occasionally.
5. Pour in the chicken broth and water. Add the potatoes, dried thyme, bay leaf, and a pinch of salt and pepper.
6. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 35–40 minutes, or until the potatoes and vegetables are tender.
7. Remove the ham bone or ham hock and bay leaf. If desired, shred any meat from the bone and return it to the pot.
8. Stir in the frozen peas and simmer for an additional 5 minutes.
9. Taste and adjust seasoning with more salt and pepper as needed.
10. Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve hot.

Notes

Nutrition Information
Approximate per serving (1/6 of recipe): 290 calories; fat 12 g; saturated fat 3 g; carbohydrates 24 g; fiber 3 g; sugars 4 g; protein 20 g; sodium 980 mg. Values will vary based on specific ham, broth brands, and portion size.