Leftover Easter Ham & Bean Soup

If you’re cooking a spiral ham this Easter, be sure to save the ham bone! (You can also freeze it if you don’t have time to use the ham bone immediately.) It’s full of smoky, meaty flavor and makes a fantastic base for soup.

Leftover Easter Ham and Bean Soup

This comforting soup is loaded with beans, veggies, and ham in a flavorful broth, and is perfect for using up your holiday ham leftovers.

Leftover Easter Ham & Bean Soup

What you need

  • 1 lb. dry great Northern beans
  • 1 leftover ham bone
  • 1 tbsp. olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • ½ stalk celery, chopped
  • 4 cloves garlic, minced
  • ¾ tsp. fresh thyme leaves
  • 8 cups water
  • 2 bay leaves
  • 2 cups chopped ham
  • Salt and pepper, to taste


The night before, soak the beans in a large pot of cold water. When ready to use, drain the water and set it aside.

Heat oil in a large stockpot and saute onion, carrot, celery, and garlic until softened. Next, add the ham bone, beans, thyme, bay leaves, and chopped ham. Cover with water (about 8 cups) and bring to a boil. Reduce heat, cover, and simmer for an hour, until the beans are tender. 

Remove the ham bone, discard any remaining ham and stir it into the soup. Season with salt and pepper. Serve with warm, crusty bread. Enjoy!