Real Recipes From Real Home Cooks ®

leftover ham soup

(13 ratings)
Blue Ribbon Recipe by
Erin Mascroft
Ware, MA

I came up with this after digging for a good ham soup recipe to use for my large amounts of leftover Christmas ham.

Blue Ribbon Recipe

What a great recipe to use leftover ham and the ham bone. I'm always looking for tasty soup recipes, and this is one I will definitely be making again. The flavor combination is lovely... will definitely warm you up on a cold winter day.

— The Test Kitchen @kitchencrew
(13 ratings)
yield 8 -10
prep time 15 Min
cook time 3 Hr
method Stove Top

Ingredients For leftover ham soup

  • 1 pkg
    bacon, cut into small squares (cutting while frozen works best)
  • 1 lg
    onion (softball size), chopped
  • 2
    bay leaves
  • 3 clove
    garlic, minced
  • 4-5 lb
    leftover ham still on the bone
  • 12 c
  • 4
    chicken bouillon cubes
  • 16 oz
    frozen turnips
  • 2 c
    mixed vegetables, frozen
  • 1 can
    cream of chicken soup
  • 1 can
    cream of potato soup
  • 1 can
    cream of mushroom soup
  • pepper

How To Make leftover ham soup

  • 1
    In a large (deep) pot, cook the bacon till crispy. Remove bacon and set aside in a paper towel lined bowl, leave the bacon drippings in the pot. Add chopped onion to the bacon drippings and cook until tender and transparent, about 15-20 minutes.
  • 2
    Add bay leaves and garlic, sauté for about 3 minutes. Add leftover ham, water and chicken bouillon cubes…bring to a boil. Once at a boil reduce heat to low and cook until the ham starts to release from the bone, about two hours.
  • 3
    Once the ham has started to release from the bone, remove the bone from the may need to cut some of the ham off the bone. Any large pieces of ham will need to be cut into smaller chunks. Add any ham that you had removed from the bone back into the pot along with the remaining ingredients. Cook for another 15-20 minutes until veggies are tender. Add soup to bowls and sprinkle with reserved bacon pieces.