Ham Bone Soup: Hearty, Cozy Way to Use Leftover Ham

• 2 cups dry white kidney beans
• 12 cups water (total, divided)
• 1 ham bone (with some meat still attached)
• 2 tablespoons unsalted butter (divided; 1 tablespoon used, 1 tablespoon optional)
• 1 ½ cups carrots, peeled and chopped (about 3 carrots)
• 3 stalks celery, chopped
• 2 small yellow onions, peeled and diced
• 1 bay leaf
• 1 tablespoon ground thyme
• ½ teaspoon salt (plus more to taste)
• ½ teaspoon black pepper
• 2 cups cubed cooked ham
• Fresh herbs, chopped (parsley, thyme, or chives for garnish, optional)

Step-by-Step Instructions

1. Cook the beans

1. In a large stockpot over high heat, add the 2 cups of dry white kidney beans and 4 cups of water.
2. Bring to a rapid boil, then reduce the heat to low, cover, and simmer for about 1 hour, or until the beans are cooked and fork‑tender.
3. Drain the beans in a colander. Transfer them to a covered container and refrigerate until you’re ready to add them back to the soup later.

2. Make the ham bone stock

4. In the same stockpot (no need to wash it yet), add the remaining 8 cups of water and the ham bone.
5. Bring to a boil over high heat, then reduce the heat to medium‑low and simmer gently for about 2 hours.
6. After simmering, place a fine‑mesh sieve or colander over a clean stockpot or large bowl and carefully pour the ham bone stock through it, catching the bone and any loose meat or bits.
7. Set the strained stock aside. Pick off any useful pieces of ham from the bone and reserve them with the 2 cups of cubed ham; discard the bone.

3. Sauté the vegetables

8. Rinse the original stockpot if needed, then place it over medium heat.
9. Add 1 tablespoon of unsalted butter (you can use the second tablespoon if you like a richer base).
10. Once the butter melts, add the chopped carrots, chopped celery, and diced onions.
11. Sauté for about 2–3 minutes, just until the vegetables begin to soften and the onions turn slightly translucent.

4. Build the soup

12. To the vegetables, add the cubed ham, any extra ham pieces from the bone, the cooked beans, thyme, bay leaf, salt, and black pepper. Stir well to combine.
13. Pour the reserved ham bone stock back into the pot.
14. Increase the heat to medium‑high and bring the soup to a gentle boil.
15. Reduce the heat to medium or medium‑low and let the soup simmer for about 20 minutes, or until the vegetables are tender and the flavors have melded.

5. Finish and serve

16. Taste the soup and adjust seasoning as needed with additional salt, pepper, or thyme. Ham and stock can be salty, so always taste before adding more salt.
17. Remove the bay leaf.
18. Ladle the soup into bowls and garnish with chopped fresh herbs, if using. Serve hot with crusty bread or cornbread on the side.
    
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