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Ham and Vegetable Soup - A delicious soup, perfect for using up a leftover ham bone! Filled with lots of healthy vegetables in a creamy broth.

This delicious Ham and Vegetable Soup is the perfect way to cook with a leftover ham bone that you might have on hand from a special Sunday supper or a holiday meal!

Among the many things that my husband Jack and I have in common – we were both taught by our parents to never waste food. So, considering how much food we cook for A Family Feast, we either share leftovers with family and neighbors, or sometimes we freeze some ingredients to use in a future recipe.  Such is the case with this Ham and Vegetable Soup recipe!

Over the last few weeks, we’ve been on a mission to cook as much as possible with food from our freezer and pantry. In the bottom of our freezer drawer was a bag of ham stock that Jack had made a couple of months ago from the bone of our leftover holiday ham. We also had a variety of vegetables on hand – onions, celery, carrots, leeks, potatoes, kale – and even a bag of frozen corn kernels in the bottom of the freezer drawer, as well as some Parmesan cheese rinds (which we always save and freeze because they add great flavor to soups)!

Ham and Vegetable Soup - A delicious soup, perfect for using up a leftover ham bone! Filled with lots of healthy vegetables in a creamy broth.

So while this creamy Ham and Vegetable Soup started out for us as a way to use up some leftovers – it was so delicious, we had to share it here today!

This soup has a wonderful depth of flavor, and it is loaded with lots of hearty and healthy ingredients.  Don’t worry – even if you don’t have some leftover ham stock on hand in your own freezer, we give you the recipe below to make your own delicious ham stock from scratch.

After making this Ham and Vegetable Soup last week, we brought some to share with friends who invited us to visit them for a few days down on Cape Cod.  Everyone loved it (and asked for the recipe), and we think you’ll love it too!

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Ham and Vegetable Soup

  • Prep Time: 30 mins
  • Cook Time: 2 hours 45 mins
  • Total Time: 3 hours 15 minutes
  • Yield: 8-10
  • Category: soup
  • Method: simmer
  • Cuisine: American


Ham Stock

  • 4 pounds meaty ham bone
  • 4 cups onion, large dice
  • 4 cups celery, large dice
  • 4 cups carrot, large dice
  • 4 sprigs fresh parsley with stems
  • 2 bay leaves
  • 2 ½ quarts water
  • 4 whole pepper corns


  • Ham stock from above, about 1½ – 2 quarts
  • 1 quart vegetable stock
  • 1 tablespoon olive oil
  • 8 slices bacon, diced
  • 1 ½ cups leeks, white only, cleaned of sand and diced
  • 1 cup celery, small dice, about two large stalks
  • 2½ cups carrots, one inch dice
  • 2 tablespoons fresh garlic, minced
  • 2 teaspoons dry thyme
  • 3 bay leaves
  • 1 Roma tomato, seeded and diced
  • 8 ounces Parmesan cheese rinds, optional (we save them in the freezer for soups)
  • 1 ½ pounds russet potatoes, peeled and diced into bite sized pieces
  • 1 head Tuscan kale, cleaned from ribs and cut up
  • 2 cups frozen kernel corn
  • 1 15.5-ounce can small white beans, drained and rinsed
  • pounds leftover ham from bone diced (or purchase a deli ham steak and dice)
  • 1 cup light cream


  1. Start by making the stock. Add all stock ingredients to a pot and bring to a boil. Reduce to a simmer and cook uncovered for two hours. Strain stock and pick meat from bone. Discard the rest. This step can be done in advance and the stock frozen until needed. Cool and freeze in zip lock gallon bags.
  2. Mix ham stock with vegetable stock and heat. Taste and adjust seasoning, but salt only if needed.
  3. In a large Dutch oven or heavy bottomed soup pot, heat oil over medium high heat and add bacon. Cook for 7-8 minutes until just short of crispy.
  4. Add leeks, celery and carrots and cook for five minutes.
  5. Add garlic and cook one minute.
  6. Add stock, thyme, bay leaves, tomato and optional Parmesan rinds. Bring to a boil and reduce to a simmer.
  7. Simmer uncovered for about 15 minutes or until vegetables are just short of tender.
  8. Add potatoes and kale and bring back to a boil then simmer until tender, about five minutes.
  9. Add corn, beans and diced ham and simmer five minutes.
  10. Stir in cream and remove from heat.
  11. Pick out bay leaves and Parmesan rinds and discard. Serve immediately.

Keywords: Ham and Vegetable Soup

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Ham and Vegetable Soup - A delicious soup, perfect for using up a leftover ham bone! Filled with lots of healthy vegetables in a creamy broth.

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  • Michelle wrote:

    Can I freeze this recipe?

    • Martha wrote:

      Hi Michelle – This soup has some cream in it so it might separate after it is thawed. If you want to freeze some of it – ideally – I’d suggest freezing a portion of the soup before adding the cream. Then when you thaw and reheat it, add the cream at that point. Hope that helps!

  • Lee Ann Smith wrote:

    This was really good! Thanks for the great recipe. I took it it my sisters house and her husband ate 3 bowls of it!

    • Martha wrote:

      Thanks Lee Ann! So glad you all enjoyed the recipe!

  • Ana wrote:

    Hello! What if the ham is not on the bone anymore? Skip the ham stock? Thank you!

    • Martha wrote:

      Hi Ana – The ham stock is fairly important to the overall flavor of the soup. You could ask the butcher at the supermarket if they have a ham bone to sell. Otherwise, you can swap in a different kind of stock (vegetable or chicken) but the end result really won’t be the same.

  • Nadia wrote:

    could you do this in a crockpot?

    • Martha wrote:

      Hi Nadia – You can definitely make the ham stock in a slow cooker. Once you’ve done that, the rest of the soup doesn’t take long to make so I would just make that on the stove. Hope that helps!

  • Joyce wrote:

    I shopped for this today, made it from scratch this afternoon, even the ham stock from scratch in crock pot on high for 3 hours, ate some for dinner with hubby, and it was AWESOME! We’re going to share the rest of this with family in Alabama for Thanksgiving…..they’re gonna love it too!

    • Martha wrote:

      Thank you so much Joyce! We’re very glad you enjoyed the recipe! Have a wonderful holiday!

  • Ursula McCarthy wrote:

    Love this site, I saw it for the first time today and printed some of the recipes, starting with the ham and vegie soup will make it this week.

    • Martha wrote:

      Thanks Ursula! We’re glad you found us and we hope you love the recipes. 🙂

  • Kristin wrote:

    have you ever done this as a crock pot soup? I’m curious if I can just add all ingredients and let it cook throughout the day.

    • Martha wrote:

      Hi Kristin – We’ve only made this soup as written. The bulk of the cooking time is making the ham stock – I’m sure you could do that in the slow cooker. For the rest – it doesn’t take long for the diced potatoes and other veggies to cook so they may get mushy cooking all day in a slow cooker. Hope that helps!

  • Marla wrote:

    This looks delicious. What do you mean by light cream?

    • Martha wrote:

      Hi Marla – At our local supermarket, they sell a variety of cream – heavy or whipping cream, light cream (which has less milk fat) and half and half (which is half milk and half light cream) – you should be able to find it in the dairy aisle. Hope that helps!

  • Patricia Paul wrote:

    Thank you Martha for the speedy reply. Can’t wait to try this recipe.

  • Patricia Paul wrote:

    When making the ham stock, do you leave any ham you remove from the bone in the stock? This is a great alternative to split pea or ham and bean soup.

    • Martha wrote:

      Hi Patricia – You can if you’d like. In this recipe, we added the ham back in at the end so it stayed intact – if you leave it in while the broth cooks it will disintegrate a bit. (But I does add flavor for sure!)

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