Bowl of hot ham soup, garnished with herbs and served with crusty bread.

Hot Ham Soup

BySavannah Brooks
Jump to Recipe·Print Recipe

Why Make This Recipe

Hot Ham Soup is a warm and comforting dish that is perfect for chilly days. It’s hearty, filling, and packed with delicious flavors. This soup uses simple ingredients that you may already have in your kitchen, making it a great go-to meal. Plus, it’s an excellent way to use leftover ham, ensuring nothing is wasted. Whether you’re serving it to family or enjoying it solo, this soup is sure to be a hit.

How to Make Hot Ham Soup

Ingredients:

  • 2 cups diced ham
  • 2 medium carrots (diced)
  • 2 stalks celery (diced)
  • 1 medium onion (diced)
  • 2 medium potatoes (diced)
  • 6 cups broth or stock (chicken or vegetable)
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt (to taste)
  • Pepper (to taste)

Directions:

  1. Heat a large pot over medium heat.
  2. Add diced ham and cook until lightly browned, about 5 minutes.
  3. Add the diced onions, carrots, and celery to the pot. Cook until the vegetables are softened, stirring occasionally, for about 8-10 minutes.
  4. Stir in the diced potatoes and cook for an additional 5 minutes.
  5. Pour in the broth or stock, ensuring all ingredients are submerged.
  6. Add the dried thyme and bay leaves to the pot.
  7. Season with salt and pepper to taste.
  8. Bring the soup to a gentle boil, then reduce heat to low and let it simmer uncovered for 20-30 minutes, or until the vegetables are tender.
  9. Remove bay leaves from the soup before serving.
  10. Taste and adjust seasoning if needed.
  11. Ladle the hot soup into bowls and serve. Enjoy!

How to Serve Hot Ham Soup

Serve Hot Ham Soup in deep bowls while it’s still steaming. It pairs nicely with crusty bread or a simple salad. You can sprinkle some fresh herbs on top for a touch of color and flavor. This soup is also great for leftovers, allowing flavors to deepen overnight.

How to Store Hot Ham Soup

To store Hot Ham Soup, let it cool to room temperature before transferring it to airtight containers. It will keep in the refrigerator for up to 3-4 days. If you want to store it for a longer time, consider freezing the soup. Make sure to use freezer-safe containers, and it can last for about 2-3 months in the freezer. Thaw it in the fridge overnight before reheating.

Tips to Make Hot Ham Soup

  • Use leftover ham from a holiday meal for added flavor.
  • You can add other vegetables like green beans or corn for extra nutrition.
  • Adjust the seasonings as per your taste; some might prefer a bit more thyme or bay leaves.
  • If you like a thicker soup, you can mash some of the potatoes after cooking.

Variation

If you want a creamier version of Hot Ham Soup, consider adding a splash of heavy cream or half-and-half during the last few minutes of cooking. This will give the soup a rich and comforting texture.

FAQs

1. Can I use other types of meat in this soup?
Yes, you can use leftover chicken, turkey, or even sausage. Just adjust the cooking time based on the type of meat you use.

2. What if I don’t have broth or stock?
You can use water, but the soup may be less flavorful. Adding some bouillon cubes can help enhance the taste.

3. Can I make this soup in a slow cooker?
Absolutely! Just combine all the ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until everything is tender.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hot Ham Soup

  • Author: admin
  • Total Time: 60 minutes
  • Yield: 4 servings
  • Diet: Gluten-Free
Print Recipe

Description

A warm and comforting soup perfect for chilly days, packed with delicious flavors and a great way to use leftover ham.

Ingredients

  • 2 cups diced ham
  • 2 medium carrots (diced)
  • 2 stalks celery (diced)
  • 1 medium onion (diced)
  • 2 medium potatoes (diced)
  • 6 cups broth or stock (chicken or vegetable)
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt (to taste)
  • Pepper (to taste)

Instructions

  1. Heat a large pot over medium heat.
  2. Add diced ham and cook until lightly browned, about 5 minutes.
  3. Add the diced onions, carrots, and celery to the pot. Cook until the vegetables are softened, stirring occasionally, for about 8-10 minutes.
  4. Stir in the diced potatoes and cook for an additional 5 minutes.
  5. Pour in the broth or stock, ensuring all ingredients are submerged.
  6. Add the dried thyme and bay leaves to the pot.
  7. Season with salt and pepper to taste.
  8. Bring the soup to a gentle boil, then reduce heat to low and let it simmer uncovered for 20-30 minutes, or until the vegetables are tender.
  9. Remove bay leaves from the soup before serving.
  10. Taste and adjust seasoning if needed. Ladle the hot soup into bowls and serve. Enjoy!

Notes

Serve with crusty bread or a simple salad. Great for leftovers, allowing flavors to deepen overnight.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Avatar photo

Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

Other recipes

Pumpkin and Sweet Potato Soup

Creamy Roasted Pumpkin and Sweet Potato Soup – A Cozy Bowl of Comfort

ByELENE

When the air turns crisp and the leaves start to fall, there’s nothing quite as comforting as a bowl of creamy roasted pumpkin and sweet potato soup. This simple, nutrient-packed dish captures the best of autumn produce and transforms it into a luscious, golden bowl of warmth. Not only is it easy to make, but…