Let’s Be Real: Why I Love Making Ham Soup

Look, I’m not gonna pretend I’m some culinary genius with a secret old-country recipe — though, come to think of it, my Aunt Maggie probably did have some mysterious spice trick she never shared. Anyway, this Ham Soup is the thing I cook when I want to use up that big ol’ ham bone staring at me from the fridge (or, on rare miracles, when nobody else got to it first). When it’s cold out and Netflix keeps asking if I’m still there — yes, yes, I am, thank you — I know it’s time to bring out the stock pot.

So — if you’re after something more fancy, well, honestly, this probably isn’t it. But it’s hearty, cozy, and just has that way of making the whole house smell incredible (sometimes a bit too much, if I forget to crack a window —
which I usually do). Oh, and be warned: my dog will not leave the kitchen while this simmers. Not for anything.

Why You’ll Love This Ham Soup (Or At Least My Family Does)

I make this when there’s leftover ham from Sunday dinner — or just when things get a bit too chilly for my liking. My family, especially the kids, go bonkers for it, probably because they can fish out the big ham chunks and call dibs.
And hey, I’ve learned to sneak in extra carrots for color (my eldest claims they turn everything orange, but what does he know?).

One time, I forgot the potatoes — things got slightly tense at the dinner table, but we survived! So, if you ever forget an ingredient, just roll with it. If it’s hot and in a bowl, they’re usually happy. Also, if you ever feel stuck with a ham bone and zero plans, this soup’s your new best mate.

What You’ll Need (With a Few Handy Swaps)

1 ham bone (bonus: some leftover ham meat still clinging to it!)
2–3 cups diced ham (but sometimes I just use what I’ve got, honestly…even a mixed pack of ham and turkey works in a pinch!)
1 large onion, chopped (I’ve swapped in leeks in emergencies… not bad!)
3–4 carrots, sliced
2–3 celery stalks — or, truth be told, sometimes I toss in a few handfuls of frozen mixed veg when I’m out
1–2 potatoes, diced (any variety; though my grandma was an Idaho person, I use whatever’s on the counter)
2 cloves garlic, minced (garlic powder works if you’ve run out, which… I’m not proud to say, happens)
6–8 cups water (or low-sodium chicken broth, which gives a richer flavor, but honestly, water does fine)
2 bay leaves (not mandatory, but hey, I like to pretend I’m on Chopped)
1/2 teaspoon dried thyme (just shake in some Italian seasoning if that’s all you’ve got)
Salt and pepper, to taste (careful — ham is salty, so taste first!)

Real-Life, Totally Not Perfect Step-by-Step Directions

Prep work: Chuck all those chopped veggies into a big pot. Not fussy here, just rough dice. I don’t peel the carrots half the time (hey, fiber!).
The ham bone bath: Drop the bone in the pot with 6–8 cups of water (or broth, if you’re feeling posh). The liquid should mostly cover everything, but, honestly, if it’s poking out a bit? Don’t panic. Add more water later if needed.
Let’s simmer: Bring everything to a boil (stir it once or twice so nothing sticks — learned that one the hard way), then turn it down to a low simmer. Cover loosely and let it go for at least 1 hour. 90 minutes is even better. Sometimes I get distracted and it ends up two hours in, still good — maybe better!
Time for plucking: Pull out the ham bone once the soup is, well, smelling hammy and gorgeous. Shred any extra meat off the bone (careful — it gets hot, and I definitely forgot to let it cool more than once). Toss the meat back in.
Add-ins: If you have extra diced ham, put it in now. Taste the soup at this point (this is when I usually sneak my first bowl; no shame).
Final flavor: Add those bay leaves and thyme, plus extra salt and pepper after tasting. Simmer for another 15–20 minutes. Fish out bay leaves at the end (or forget them and find them in someone’s bowl later, which is always good for a laugh).

Personal Notes (AKA What I’ve Actually Learned)

If the soup’s too salty (happens!), just add a peeled potato and fish it out before serving. This has saved my bacon many times. Or, you know, my ham.
Soup gets thicker as it sits—sometimes I add a bit more water the next day, or just enjoy the ‘stew’ situation.
I always plan to freeze some, but on form, it’s polished off before I ever get that far.

When I Tried These Variations (And One Epic Flop)

With beans: Cannellini or navy beans stirred in during the last half hour = magic. But my middle child declared it “bean betrayal” so your mileage may vary.
Add some greens: Kale or spinach thrown in at the end not only looks fancy, but it makes me feel like I’m being healthy. (Just don’t go for arugula; learned that one the odd-tasting way.)
Different broths: I subbed in vegetable broth when my veggie friend came over — still lovely, though less rich by a hair.

Equipment (But Don’t Buy Anything If You Don’t Have To)

Large soup pot or Dutch oven (honestly, any heavy-bottomed pot will do. I’ve even used a slow cooker, just double the time.)
Chopping board and decent knife (but I have been known to hack at a potato with a paring knife, didn’t end well but soup survived)

Storing Tips (If There’s Any Left… Rarely Happens!)

Pour leftovers into an airtight container and toss ’em in the fridge for 3 days, tops. Supposedly, you can freeze it (look here for freezing tips on Bon Appetit) but, honestly, mine just disappears. Sometimes for lunch the next morning — it’s even better then, if you ask me.

This Is How I Serve My Ham Soup (And You Could Too)

I can’t resist a hunk of crusty bread on the side (or a big saltine cracker pile for that good Midwest touch). Sometimes a dollop of sour cream goes on top—no idea if that’s traditional but it’s delicious. We usually eat standing around in the kitchen, by the way, because who wants to dirty plates?

Some Pro Tips (Learned the Hard Way!)

Don’t rush simmering — I tried shortcutting with high heat and ended up with tough ham and angry dinner guests (well, my family).
Stir occasionally — once I left it alone, veggies stuck to the bottom and burned. Whole batch tasted like bonfire. Not ideal.

FAQ (Because I Get Asked… Kind of a Lot)

Can I make this in a slow cooker?: You sure can! Just dump everything in and let it go on low for 6–8 hours. Sometimes I even do it overnight — the whole house smells wild in the morning though, so fair warning.
What if I don’t have a ham bone?: No biggie. Just use cubed ham — you’ll miss a bit of richness, but a wee splash of smoked paprika helps. (Not strictly authentic, but super tasty.)
Can I freeze this soup?: Technically yes, and The Kitchn has great pointers, but like I said — it’s rare mine lasts long enough to freeze.
Can I use leftover roast chicken instead?: Well, it’d be different, but sure. Honestly, that’s just good sense — never waste a roast.

Oh, random tangent: Did you know simmering a ham bone actually counts as an air-freshener in my house? (At least according to my neighbor, Sharon. Not sure if she was being sincere or subtly hinting at the smell…)

If you want to geek out more about soup bases, Serious Eats has this fun deep-dive that I always end up getting side-tracked by. But, honestly, just make the soup and see how it feels. That’s what I do anyway.