Leftover Ham Bone Soup
Leftover Ham Bone Soup is a hearty, savory, satisfying soup that uses up what you’ve got for leftovers! Flavored with garlic, onion, fresh herbs, and bay leaves, nothing needs to go to waste! {Gluten-Free}
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 30 minutes
- Category: Soups and Stews
- Method: Slow Cooker
- Diet: Gluten Free
Ingredients
Units
Scale
- 2 cups chopped ham
- 1 ham bone
- 6–7 cups broth
- 1 can beans (Great North, navy, or other as desired)
- 2 cups corn
- 2 cups cauliflower florets
- 1 cup baby carrots, chopped
- 1 cup celery, sliced
- 3–4 bay leaves
- Several sprigs fresh rosemary, thyme, and sage leaves
- 1 onion
- 4 cloves garlic
- Optional: Pan drippings from Savory Ham (Bone-In)
Instructions
- Add the chopped ham, ham bone, beans, broth, carrots, corn, celery, garlic, onion, garlic, fresh herbs, bay leaves, and pan drippings (if available) to a slow cooker. Cover and cook for 6 hours.
- With about 1-2 hours cook time remaining, add the cauliflower.
- Once the cook time is complete, carefully remove the ham bone, bay leaves, and herb stems.
- Serve the soup immediately and refrigerate leftovers for about 1-2 days.
Notes
- We used Savory Ham (Bone-In) as the base for this recipe. If you do have pan drippings, then you can count those towards the 6-7 cups of broth or water.
- If you do not have onion and garlic from a whole ham, then slice an onion in half and sauté it in a dollop of coconut oil and sea salt, along with 4 cloves garlic. Once the onion is translucent and the garlic is browned but not burned, transfer them to the slow cooker.
- For a thicker soup, add more ham and/or another can of beans.
- If you don’t have exact amounts of vegetables listed, then that’s okay! Use up what you do have!
- In place of cauliflower you can add a russet potato or two. If using potatoes, then add them at the start of the cook time.
