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Leftover Ham Soup with Kale, Potatoes, and White Beans

Leftover ham? Don’t mind if I soup! Today’s Leftover Ham Soup with Kale, Potatoes, & White Beans is hearty & filling.

Are you serving ham for the holidays (or any days)? Make sure to save the ham bone and use it to make the broth for a huge pot of filling & flavorful soup the next day! You can use whatever veggies you have on hand to cook up your own take on leftover ham soup, but here’s the version I made with the ham bone from my own Crock-Pot ham this week: Leftover Ham Soup with Kale, Potatoes, and White Beans.

(I like adding kale to a ham- or sausage-based soup; it stands up well to the stronger, saltier flavors. If you’re not a huge fan of kale, though, try spinach instead.)

chopped kale from aldi

This recipe makes a huge pot of soup, which is perfect for easy lunches all week because it reheats quite nicely (although the kale will get a little soggier as time goes on). Save yourself some time and effort and avoid all the chopping and rinsing by picking up a big bag of organic, washed, and ready to go chopped kale — $3.49 for 12 oz at my ALDI, and this soup only used half the bag!

Leftover Ham Soup with Kale, Potatoes, and White Beans

Ingredients

– for the ham broth

A leftover ham bone (maybe from Crock-Pot ham?)
1/2 a medium yellow onion, cut into chunks
Water (enough to cover)
1 bay leaf
Black pepper
1 tsp thyme

– for the soup

2 Tbsp olive oil
1 small yellow onion, chopped
2 stalks celery, chopped
8 cloves garlic, chopped
1 lb yellow or red potatoes, diced
1/2 tsp crushed red pepper
Ham bone broth (about 10 cups)
Three 14.5 oz cans diced tomatoes (I used one basil garlic and two plain; whatever you have on hand)
2 cans cannellini beans, rinsed and drained
2 cups chopped cooked ham
Black pepper, to taste (be generous!)
1 tsp smoked paprika
2 tsp oregano
1 tsp parsley
1/2 tsp basil
6 oz chopped kale leaves

Directions

For the ham broth

ham bone

After carving your ham, place the meaty leftover ham bone in the bottom of your slow cooker. Add enough water to cover, plus all other broth ingredients. Simmer on low overnight (8-10 hours), then strain the broth into a large bowl.

skim the ham broth

Cover and refrigerate ham broth until ready to use. Right before making the soup, remove the broth from the fridge and skim off the layer of fat that will have formed on top — this will help make your soup much less greasy.

For the soup

Heat olive oil over medium heat in a large soup pot or Dutch oven until shimmering. (I’m not kidding about the large — this recipe pretty much filled my entire 7 quart Dutch oven.) Add onion and celery and saute over medium heat for two minutes.

soften potatoes and celery

Stir in garlic, potatoes, and crushed red pepper and continue to saute for another five minutes over medium heat, stirring occasionally.

Stir in broth, beans, ham, tomatoes, pepper, smoked paprika, parsley, basil, and oregano and bring to a boil. Skim if necessary, stir, then reduce heat to medium-low, cover pot, and simmer covered for 20 minutes or until potatoes are tender.

pot of ham soup with kale

Stir in kale and simmer uncovered for another 5 minutes. (If you prefer your kale more tender or less visible, chop more finely and simmer a little longer…)

bowl of kale ham soup

Serve soup topped with shredded or grated Parmesan (optional).

Note: Don’t add salt, even if you usually do when making soup — this soup is plenty salty already from the ham.

Comfort food in a bowl, anyone?

leftover ham soup with kale, potatoes, and beans

Filling and full of veggies and flavor, this leftover ham soup with kale, potatoes, and white beans hits the spot — and warms you up on a cold winter’s day! This soup recipe is also a great way to use up some leftover ham, and is naturally gluten free (as long as your ham was).

Leftover Ham Soup with Kale, Potatoes, and White Beans, printable recipe

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5 from 1 vote

Leftover Ham Soup with Kale, Potatoes, and White Beans

This recipe makes a huge pot of soup, which is perfect for easy lunches all week because it reheats quite nicely (although the kale will get a little soggier as time goes on).
Total Time 9 hours 30 minutes
Servings 10

Ingredients

– for the ham broth

  • A leftover ham bone
  • 1/2 a medium yellow onion, cut into chunks
  • Water (enough to cover)
  • 1 bay leaf
  • Black pepper
  • 1 tsp thyme

– for the soup

  • 2 Tbsp olive oil
  • 1 small yellow onion, chopped
  • 2 stalks celery, chopped
  • 8 cloves garlic, chopped
  • 1 lb yellow or red potatoes, diced
  • 1/2 tsp crushed red pepper
  • Ham bone broth (about 10 cups)
  • Three 14.5 oz cans diced tomatoes (I used one basil garlic and two plain; whatever you have on hand)
  • 2 cans cannellini beans, rinsed and drained
  • 2 cups chopped cooked ham
  • Black pepper, to taste (be generous!)
  • 1 tsp smoked paprika
  • 2 tsp oregano
  • 1 tsp parsley
  • 1/2 tsp basil
  • 6 oz chopped kale leaves

Instructions

For the ham broth

  • After carving your ham, place the meaty leftover ham bone in the bottom of your slow cooker. Add enough water to cover, plus all other broth ingredients.
  •  Simmer on low overnight (8-10 hours), then strain the broth into a large bowl.
  • Cover and refrigerate ham broth until ready to use. Right before making the soup, remove the broth from the fridge and skim off the layer of fat that will have formed on top — this will help make your soup much less greasy.

For the soup

  • Heat olive oil over medium heat in a large soup pot or Dutch oven until shimmering. (I’m not kidding about the large — this recipe pretty much filled my entire 7 quart Dutch oven.) Add onion and celery and saute over medium heat for two minutes.
  • Stir in garlic, potatoes, and crushed red pepper and continue to saute for another five minutes over medium heat, stirring occasionally.
  • Stir in broth, beans, ham, tomatoes, pepper, smoked paprika, parsley, basil, and oregano and bring to a boil. Skim if necessary, stir, then reduce heat to medium-low, cover pot, and simmer covered for 20 minutes or until potatoes are tender.
  • Stir in kale and simmer uncovered for another 5 minutes. (If you prefer your kale more tender or less visible, chop more finely and simmer a little longer…)
  • Serve soup topped with shredded or grated Parmesan (optional).

Notes

Don’t add salt, even if you usually do when making soup — this soup is plenty salty already from the ham.

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Recipe Rating




Ashlie

Thursday 23rd of April 2020

Wow! I had never mad a ham bone soup and was apprehensive if my family would all enjoy it (some don’t like tomatoes, others ham, wasn’t sure if it would be too spicy...). Super surprised, all of us devoured it from ages 2-14 and the parents. Such a great soup! Also, I was able to modify this but making the broth and then the soup in the instant pot.

Recipes Using Leftover Ham - Girl Gone Mom

Monday 2nd of April 2018

[…] Leftover Ham Soup with Kale, Potatoes, and White Beans […]

Linda Dums

Monday 1st of January 2018

Don’t see this posted so I’ll try again. Can I use the bone from a honey spiral ham to make this bone broth?

rachel

Monday 1st of January 2018

Any ham bone should be fine.

Shelly G.

Sunday 24th of December 2017

Soup was delicious and satisfying, thank you. Do you have suggestions on introducing new foods to young kids? My niece, 7 yrs old, helped me make this but then wouldn’t eat it because she knew there we’re onions and celery in it, which she say she doesn’t like. When she doesn’t know, she’ll eat the food with no problem, but I’m also trying to teach her how to cook!

rachel

Sunday 24th of December 2017

I honestly still have this problem with my ten year old occasionally, although he does eat a good variety and is gradually starting to eat more foods he never used to (for example, sushi!) just from watching us enjoy them so much. :)

For instance, when I made quinoa chili a couple of weeks ago he came home and inhaled half a bowl of it and told me that it was great chili... before realizing there were 'curly things' in it and that he 'hates quinoa.' I think sometimes they just have to grow into things, and all you can do is cook a variety of foods, keep offering them, and not think of items as inherently "kid" or "grown-up" food.

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