21 Best Soup Recipes with Leftover Ham

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Slow Cooker Ham and Kidney Bean Soup

Slow Cooker Ham and Kidney Bean Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 celery stalks, diced
• 1 large carrot, diced
• 2 garlic cloves, minced
• 12 oz (340 g) diced cooked ham
• 1 can kidney beans (15 oz / 425 g), drained and rinsed
• 1 can diced tomatoes (14.5 oz / 410 g), with juice
• 4 cups (960 ml) lower-sodium chicken or ham stock
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt, or to taste
• Optional: pinch crushed red pepper

Instructions

1. 1. Heat the olive oil in a skillet over medium heat. Add the onion, celery, and carrot; sauté 5–6 minutes until softened. Add the garlic and cook 30 seconds more, then transfer to the slow cooker.
2. 2. To the slow cooker, add the ham, kidney beans, tomatoes (with juice), stock, tomato paste, thyme, bay leaf, smoked paprika, black pepper, salt, and crushed red pepper if using. Stir to combine.
3. 3. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the vegetables are tender and the flavors meld.
4. 4. Remove the bay leaf. If you prefer a thicker soup, lightly mash a few beans against the side of the pot and stir to incorporate.
5. 5. Taste and adjust seasoning with additional salt or pepper as needed.
6. 6. Ladle into bowls and serve hot, with crusty bread or crackers if desired.

2. Creamy Ham and Potato Ham Bone Soup

Creamy Ham Bone Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT3H · Total: PT3H30M · Yield: 8

This creamy ham bone soup lets you turn leftovers into the ultimate comfort food! Using leftover ham shank, ham bone, potatoes, and a warming garam masala, you’ll have a new dish that will leave your family wanting more! It’s the perfect Ham and Potato soup for any weather all year long!

Ingredients

• Leftover Ham Bone
• 3-4 cups shredded/diced leftover ham shank
• 8-12 cups water
• 6 Red or Yukon Gold Potatoes, peeled & cubed
• 1/2 Yellow Onion diced
• 2 Large Carrots sliced
• 2 teaspoons sea salt
• 2 teaspoons ground black pepper
• 1 teaspoon oregano
• 4 cloves minced garlic
• 2 whole bay leaves
• 2 cans whole kernel corn, drained
• 1 cup heavy cream
• 2 teaspoons Garam Masala

Instructions

1. Place the ham bone and bay leaves in a large stockpot and cover it completely with water.
2. Bring to a boil over medium heat
3. Reduce and simmer for a minimum of 2 hours and up to 24 hours.
4. While the bone broth is simmering, chop the onion and add to the broth.
5. Peel and chop potatoes into bite-size pieces, dice the carrots, drain the corn, and measure out all your seasonings.
6. Remove the ham bone from the broth, set it aside, and allow it to cool on a plate
7. Add the potatoes and carrots to the ham bone broth
8. Combine salt, pepper, oregano, and garlic into the broth
9. Cook over medium heat until the vegetables are al dente (still slightly firm but mostly cooked)
10. While the vegetables are cooking remove any ham from the ham bone and dice up any other leftover ham from a previously cooked ham dinner you have around.
11. Add the ham and corn to the soup and continue to cook until warm and the vegetables become tender.
12. Once the vegetables are tender and the ham and corn are warm add in the heavy cream and garam masala.
13. Stir until the cream and garam masala are fully mixed through the soup.
14. Turn off the heat.
15. Remove bay leaves before serving.
16. Serve warm

3. Instant Pot Navy Bean Soup with Ham

Instant Pot Navy Bean Soup with Ham is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Yield: [’10’]

The Instant Pot delivers all the taste of this classic soup in a fraction of the time!

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion (chopped)
• 2 carrots (shredded)
• 2 celery ribs (chopped)
• 1 tablespoon minced garlic (4-5 cloves)
• 4 cups chicken broth or stock
• 16 ounces dried navy beans (rinsed)
• 8 ounces cooked ham (diced)
• 14.5 ounces fire roasted tomatoes (diced)
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and pepper (to taste)

Instructions

1. Turn on Instant Pot to sauté function. Add the oil, then the onion, and cook for 2 minutes. Add the ham, celery and carrot. Cook, stirring occasionally, until onions are translucent, about 3 more minutes. Add garlic and stir a few times. Turn off sauté mode.
2. Add chicken broth, canned tomatoes, and beans to the pot, plus the paprika and thyme. Stir, then add the lid and lock/seal.
3. Set the cycle to cook for 45 minutes at high pressure. Allow about 15 minutes for the pressure to build before the cycle will begin.
4. When the cooking cycle is complete, allow the Instant Pot to naturally release pressure for at least 20 minutes before manually releasing the rest. When pressure has fully vented, open the lid and stir the soup. Adjust seasoning with salt and pepper as needed.

4. Instant Pot Barley Soup

Instant Pot Barley Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’]

Instant Pot barley soup with ham is a tasty healthy dinner idea we all loved. Using uncooked barley and leftover ham we packed it with vegetables too.

Ingredients

• 1 ham hock (omit if making vegetarian barley soup, can use 1 cup diced leftover ham instead )
• 1 cup pearled barley (uncooked)
• 2 cup carrots (I sliced baby carrots in half)
• 1 medium onion (diced)
• 32 oz broth (I used beef broth, could use vegetable)
• 1 pinch salt and pepper (to taste at the end)
• 1 tbsp minced garlic
• 3 stalks celery (sliced)

Instructions

1. Place your beef soup bones, stew meat or ham hock in the middle of your Instant Pot. (you could add diced leftover ham too but a ham hock is delicious)
2. Add all vegetables and garlic + 1 cup of uncooked pearled barley at the top, then pour broth in. Do not stir, just make sure barley is submerged in liquid.
3. Close your lid and steam valve and set to high pressure for 30 minutes. Then a quick release at the end.
4. Lift lid and remove ham hock or beef bones. On a cutting board remove all bones and fat, discard those. Dice your meat up into small bite size pieces or shred. Put meat back into your Instant Pot and stir.
5. Serve!I did not add any salt or seasonings because the flavors in the ham hock permeated the soup and gave it a wonderful flavor, it didn’t need anything else at all as far as we were concerned but you could add salt and pepper to taste.

5. Crockpot Ham and Cabbage

Easy Crockpot Ham and Cabbage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘6’, ‘6 servings’]

My Crockpot ham and cabbage uses leftover ham for a hearty go-to dinner. Just dump the ingredients in and let it cook!

Ingredients

• 3 cups diced russet potatoes (3-4 potatoes)
• ½ head green cabbage (chopped)
• 1 cup yellow onion (chopped)
• 1 cup carrots (sliced)
• 1 cup celery (chopped)
• 2 cups leftover ham (diced)
• 2 bay leaves
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 8 cups low sodium chicken broth
• Fresh parsley (for garnish)

Instructions

1. Add the potatoes, cabbage, onion, carrots, celery, leftover ham, bay leaves, salt, pepper, and chicken broth (everything except the parsley) to the crockpot.
2. Stir well and let it cook for 4-5 hours on high or 7-8 hours on low.
3. When the cook timer is done, stir in some chopped parsley. Remove the bay leaves and discard.

6. Classic Ham and White Bean Soup

White Bean and Ham Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 servings’]

This White Bean and Ham Soup is cozy, healthy, and delicious. It’s packed with protein and healthy vegetables, and it’s a great way to repurpose leftover ham into something new and wonderful!

Ingredients

• 3 cups cooked ham (diced or pulled into bite-sized pieces)
• 5 cups vegetable broth (or chicken broth)
• 4 cans cannellini beans (or any other white bean, drained)
• 2 stalks celery (sliced)
• 2 medium carrots (about 1 cup sliced)
• 1/2 cup onion (diced (about half of an onion))
• 2 cloves garlic (minced)
• 1 bay leaf
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon pepper
• 1/4 teaspoon salt (optional, add to taste after cooking)
• 1 ham bone (optional)

Instructions

1. In a large stock pot or dutch oven, heat the oil over medium heat. Add the carrots, onion, celery, and garlic. Sauté the vegetables for 5-6 minutes, stirring occasionally, until the vegetables are softened a bit.
2. Add the broth, beans, ham, seasonings (except for salt), bay leaves, and ham bone if using, then stir to combine.
3. Bring the soup to a simmer, then cover and allow it to cook for 20-30 minutes.
4. Test if the soup is done by poking a carrot with a fork. If it’s tender and the fork slides through easily, the soup is finished cooking. Then test for taste and add salt if needed!
5. Serve and enjoy!

7. Instant Pot Ham and Potato Soup

Instant Pot Ham and Potato Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT9M · Total: PT24M · Yield: [‘6’, ‘6 servings’]

This easy and hearty Instant Pot Ham and Potato Soup is thick, creamy, and guaranteed to be delicious! It’s ready in less than 30 minutes, including the time to pressure up!

Ingredients

• 2 tablespoons olive oil
• 2-3 medium carrots (diced)
• 1 large onion (diced)
• 2 cups cooked ham (diced)
• 6 cups chicken stock
• 4-5 medium potatoes (diced)
• 1½ teaspoons seasoning salt
• ½ teaspoon garlic powder
• ⅛ teaspoon black pepper
• 1 cup half and half
• 2 tablespoons cornstarch
• 1 cup corn

Instructions

1. Turn on the saute function on the Instant Pot. Saute carrots, onions, and ham in olive oil for 3-4 minutes, until the onion becomes translucent and soft. Hit cancel on the Instant Pot to turn off the Saute mode.
2. Add chicken stock, potatoes, seasoning salt, garlic powder, and black pepper to the Instant Pot. Stir well, and push the potatoes down with the back of a spoon. Put the lid on, seal, and cook on high pressure for 6 minutes.
3. When the cooking time is up, do a natural release for 3 minutes, then vent the rest of the steam manually.
4. Mix the half and half with the cornstarch and add to the Instant Pot. Add corn as well and stir to mix. Replace the lid and keep it covered for 3 minutes.
5. Remove the lid, stir the soup, and enjoy!
6. Top with sour cream and grated cheddar cheese if desired and serve immediately.

8. Collard Green Soup with Smoked Ham and Black Eyed Peas

Collard Green Soup with Smoked Ham and Black Eyed Peas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup dried black-eyed peas, rinsed and picked over (or 2 cups canned, drained)
• 8 ounces smoked ham, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 pound collard greens, stems removed and leaves chopped
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika (optional)
• Salt and freshly ground black pepper to taste

Instructions

1. If using dried black-eyed peas, rinse 1 cup and quickly soak: place in a pot, cover with water by about 2 inches, bring to a boil for 2 minutes, remove from heat, cover and steep for 1 hour, then drain. If using canned peas, drain and rinse 2 cups and skip soaking.
2. In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the onion, celery, and carrot; sauté until the vegetables are softened, about 5–7 minutes.
3. Add the garlic and cook for 1 minute more, until fragrant.
4. Stir in the diced smoked ham and cook for 2–3 minutes to develop flavor.
5. Add the prepared black-eyed peas (drained if soaked, or canned peas), then pour in the chicken broth. Add the bay leaf, thyme, and smoked paprika (if using). Bring to a gentle simmer.
6. Reduce the heat and simmer until the beans are tender, about 25–30 minutes for soaked dried peas. If using canned peas, simmer about 15–20 minutes.
7. Stir in the chopped collard greens and cook until they are wilted and tender, about 8–12 minutes. Season with salt and pepper to taste.
8. Remove the bay leaf, adjust seasoning if needed, and serve the soup hot.

9. Ham Bone and Vegetable Soup

Ham Bone & Vegetable Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT2H30M · Total: PT3H · Yield: 8

Ingredients

• 4 slices thick cut bacon
• 3/4 cup white onion diced
• 3/4 cup celery, diced
• 3/4 cup carrots, diced
• 2 teaspoon garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• 3 (14.5 ounce) cans Chicken Broth
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 leftover ham bone
• 1 cup diced ham
• 2 Tablespoons lime juice
• pinch of cayenne pepper

Instructions

1. In a large pot or dutch oven cook bacon until done but not crispy. Remove from pot and set aside. Leave bacon grease in pot.
2. Add onion, celery and carrots to bacon grease. Saute for 5 minutes.
3. Add garlic, thyme, cumin and oregano to onion mixture. Cook for additional 5 minutes.
4. Add bacon and mix well.
5. Add chicken broth, rinsed black beans and ham bone. Cook for 2 hours over medium heat.
6. Remove ham bone and cut off any meat still on it.
7. Place ham in soup. Add cayenne pepper and lime juice and cook for 30 minutes longer.
8. Serve immediately.

10. Instant Pot Split Pea Soup

Split Pea Soup by Instant Pot is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘6’]

Hearty and healthy!

Ingredients

• 2 TB olive oil
• 8 oz ham (diced)
• 1 yellow onion (medium, diced)
• 2 medium carrots (diced)
• 1 celery stalk (diced)
• 1 medium potato (peeled and diced)
• 16 oz split peas
• 8 cups broth (vegetable or chicken)
• 1 bay leaf
• 1/8 tsp black pepper

Instructions

1. Turn Instant Pot to Sauté. Add oil and then onion. Cook until the onion begins to soften, about 2 minutes.
2. Add the ham and continue to cook for 4-5 minutes, stirring occasionally.
3. Add all other ingredients and stir. Seal Instant Pot and turn it to the Soup/Broth setting (35 minutes).
4. Once the cooking cycle is complete, allow the Instant Pot to vent naturally for at least 20 minutes before manually venting and opening.
5. Remove bay leaf and stir the soup well to distribute all ingredients.

11. Irish Cabbage and Potato Soup with Ham

Irish Cabbage & Potato Soup with Ham is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘1’, ‘About 1 1/2 quarts of soup’]

Ingredients

• 1 teaspoon butter
• 1 – 2 cloves of garlic, peeled & chopped
• 1 small sweet onion, peeled & chopped (about 2/3 cup)
• 2 small splashes of Irish red ale (1 – 2 Tablespoons)
• 4 cups (1 quart) chicken broth
• 1 bay leaf
• 2 medium Yukon Gold potatoes, peeled & chopped (about 2 1/2 cups)
• 1/4 of a head of green cabbage, cored and chopped (about 3 cups, packed)
• 3/4 cup chopped, fully cooked ham (or Irish bacon)
• 1/2 cup shredded Havarti cheese
• Salt & freshly ground pepper, to taste

Instructions

1. In a large saucepan over medium heat, melt the butter, then add the garlic & onion and saute for several minutes, stirring constantly. When the onions start to get “dry”, add a splash of ale and continue to cook until the liquid is gone. Add another splash of ale and again cook and stir until the liquid is gone.
2. Add the broth, bay leaf and potatoes, cover and cook for 15 – 20 minutes or until the potatoes are tender. (Cooking time will vary depending on how small you’ve cut your potatoes.)
3. Stir in the cabbage and cook for just a few minutes, until the cabbage is tender but still a pretty green.
4. Remove the bay leaf, let the soup cool a bit, then put about half of the soup in the blender with a few bits of ham. Cover the blender with a towel and gently pulse a few times. Let any steam out of the blender, then blend till smooth. Do the same with the rest of the soup. Put the soup back in the saucepan and stir in the rest of the ham and the cheese. Cook over medium heat until the cheese is melted and the soup is hot. Taste and season with salt & fresh ground pepper, to taste. Serve hot, garnished with extra chunks of ham and snipped chives.

12. Slow Cooker Ham and Corn Chowder

Slow Cooker Ham and Corn Chowder is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups diced ham (about 12 oz)
• 2 cups frozen corn kernels
• 2 medium potatoes, diced
• 1 small onion, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth, divided
• 1 cup milk (2% or whole)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon dried thyme
• 1/4 teaspoon smoked paprika (optional)
• Salt and black pepper to taste

Instructions

1. 1. Prep ingredients: dice the ham and potatoes; chop the onion and celery; mince the garlic; measure the corn.
2. 2. In a skillet, melt butter over medium heat. Add onion and celery; sauté until softened, about 5 minutes. Add garlic; cook 1 minute. Sprinkle flour over vegetables; cook 1–2 minutes to form a light roux. Whisk in 1 cup of chicken broth to create a smooth base, then pour this into the slow cooker.
3. 3. To the slow cooker, add the remaining 3 cups chicken broth, diced potatoes, corn, diced ham, dried thyme, paprika (if using), and a pinch of salt and pepper; stir to combine.
4. 4. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until potatoes are tender and flavors meld.
5. 5. Stir in the milk; cover and cook on high for an additional 15–20 minutes to heat through and lightly thicken.
6. 6. Taste and adjust seasoning with salt and pepper. Serve hot, with optional garnishes like chopped green onions.

13. Ham and Bean Soup

Ham and Bean Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT480M · Cook: PT180M · Total: PT660M · Yield: [‘6’]

This simple ham and bean soup is true comfort food, excellent for chilly weeknights, and a great way to use up leftover ham.

Ingredients

• 2 cups dried beans (any variety)
• 8 cups cold water
• 1/2 teaspoon baking soda
• 8 cups fresh water
• 1 pound leftover ham (or smoked sausage, ham hocks, whatever you have on hand)
• 14.5 oz canned diced tomatoes (undrained)
• 1 large onion (chopped)
• 1 tsp salt
• 1/2 tsp basil
• 1 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp pepper

Instructions Soaking the Beans:

1. Add the beans to a large stock pot and cover them with the water.
2. Stir in the baking soda.
3. Soak overnight at room temperature.

Making the soup:

1. Completely drain off the soaking water and rinse the beans well.
2. Return beans to the pan and add 8 cups fresh water, the ham, canned tomatoes, and chopped onion.
3. Bring to a full boil.
4. Turn heat down to medium for a high simmer. Simmer for 2-3 hours, or until beans are tender.
5. Add in salt, basil, chili powder, garlic powder, and pepper.
6. Simmer for another 30 minutes.

14. 3 Cheese Tortellini Soup with Ham

3 Cheese Tortellini Soup with Ham Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

Tortellini soup with 3 cheese and ham. Comfort soul food. <3

Ingredients

• 2 Tablespoon Butter
• 1 Onion (sliced)
• 2 Small Carrot (sliced)
• 1 Bay Leave (or 2 small)
• 9 Cups Broth (or stock, *see Notes)
• 1 Teaspoon Salt
• Nutmeg (pinch)
• ¼ Teaspoon Black Pepper Ground
• ¼ Teaspoon Garlic Powder
• 1 Pound Tortellini
• ½ Cup Table Cream
• 1 Tablespoon Dijon Mustard (optional)
• 3.5 Ounces Ham (diced, *see Notes)
• 1 Tablespoon Parsley Fresh (fresh chopped)
• 1 Cup Mixed Cheese (grated, 3 varieties, *see Notes)

Instructions

1. Heat up a pot with the Butter and add your onion slices. Sautee onions soft.
2. Control the heat and add the sliced carrots. Mix and allow the carrot slices to sweat a bit.
3. Throw in your bay leaf and pour in broth or stock. Keep on medium to high heat.
4. Season with salt, nutmeg, black pepper, and garlic powder.
5. Stir your soup and cook for approx 3 minutes on high heat.
6. Add the tortellini to your soup, cream and dijon mustard. Combine the ingredients well.
7. Cook the soup until tortellini are cooked through and soft over medium to high heat.
8. Then add the cut ham and fresh parsley and pick out the bay leaf to discard the leaf.
9. Take from the heat and add the 3 cheese of your choice. I added a combination of grated cheddar, mozzarella, and parmesan. Mix the cheese in, it will melt fast.
10. Serve up your soup hot and enjoy it.

15. Ham Bone and Chickpea Soup

Ham Bone & Chickpea Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT1H20M · Total: PT1H40M · Yield: [‘2’, ‘2 1/2 – 3 quarts of soup’]

Ingredients

• 2 Tablespoons olive oil
• 1 large onion, peeled & chopped
• 3 – 5 cloves garlic, peeled & chopped
• 3 large stalks of celery, chopped
• 3 large carrots, peeled & chopped
• 1 ham bone & juices from cooking the ham
• 2 – 4 cups water (or more, as needed)
• 1 1/2 cups dry chickpeas (or 2 – 3 cans, drained)
• 1 large bay leaf
• 1 quart of canned tomatoes (or 2 15-oz. cans)
• 2 cups fresh or frozen yellow or green beans
• 1 1/2 cups sweet corn, cut off the cob (or frozen)
• 2 cups chopped ham
• 4 – 6 cups of fresh torn kale or spinach leaves

Instructions

1. In a large soup pot, heat the olive oil over medium heat, then add the onion, garlic and celery and saute until the onion is soft & translucent. Add the carrots & saute for a few minutes more.
2. Stir in the ham bone and juices, water, bay leaf and chickpeas. Bring to a boil, then reduce heat to a simmer and cook for at least 1 hour (or, if using dried chickpeas, 2 – 4 hours or until chickpeas are soft). Remove the ham bone and let cool enough to remove any ham clinging to the bone.
3. Add the tomatoes, green beans, corn and ham and cook for 15 – 20 minutes more, then just before serving, stir in the kale or spinach. Season to taste with salt & pepper if desired.

16. Healthy Reuben Soup

Healthy Reuben Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT15M · Total: PT17M · Yield: 6

This reuben soup recipe gives you the taste of a reuben with 0 carbs and only 90 calories!

Ingredients

• 2 cups diced ham
• 16 oz. package sauerkraut, including the liquid
• 4 cups of chicken broth
• 1 tablespoon caraway seeds
• Salt and pepper, to taste

Instructions

1. Put all ingredients into a saucepan.
2. Heat on medium low heat until warmed through.

17. Keto Cheesy Ham Chowder

Keto Cheesy Ham Chowder is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Yield: [’12’]

This hearty Keto Cheesy Ham Chowder recipe is full of delicious low carb veggies, gluten-free, and is the perfect way to use up that leftover ham.

Ingredients

• 4 tablespoons unsalted butter
• 3 carrots (diced (can omit for strict keto))
• 2 cloves garlic (minced)
• 1 1/2 tablespoons organic onion powder
• 4 cups chicken bone broth
• 3 cups canned coconut milk
• 1 1/2 pounds turnips (small to medium-sized) (peeled and diced)
• 2 organic bay leaves
• pink salt
• cracked black pepper
• 1 1/2 pounds broccoli (florets, and stalks diced)
• 1 pound ham steak (or leftover ham (chopped)
• 8 ounces sharp cheddar cheese (shredded)
• 1/2 cup Parmesan cheese (grated)

Instructions

1. Melt the butter in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the carrot, celery, garlic, and onion powder and cook until about 5 minutes.
2. Add the chicken bone broth and the heavy cream, then add the turnips and bay leaves then season with salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer, uncovered for 20 minutes, or until the turnips are fork-tender.
3. Stir in broccoli, and ham, and cook 5 minutes longer or until broccoli is tender, and ham is warmed through.
4. Remove from heat. Discard the bay leaves and slowly add the cheddar and Parmesan cheeses to the soup, whisking until melted.
5. Taste and adjust seasoning (add salt or pepper) if needed.

18. Instant Pot 15 Bean Soup

Instant Pot 15 Bean Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘6’]

This easy 15 Bean Soup Recipe goes from dry beans to deliciously magnificent in just an hour using out two chef-approved secret ingredients.

Ingredients

• 1 tablespoon butter or olive oil
• 1 small yellow onion (, chopped)
• ½ cup carrots (, chopped)
• ½ cup celery (, chopped)
• 2-3 garlic cloves (, minced)
• 20 ounces dry bean mix
• 7 cups low sodium chicken or vegetable broth
• 2 dried bay leaves
• 14 ounces diced tomatoes (, drained)
• 1 cup cooked meat* (, optional )
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried oregano
• ½ teaspoon celery salt
• 1/2 teaspoon ground black pepper
• 2 dashes Liquid Smoke
• Sour cream or plain Greek yogurt
• Parmesan cheese

Instructions

1. Set the Instant Pot to the sauté function and heat the 1 tablespoon butter or olive oil. Add the chopped 1 small yellow onion, ½ cup carrots, ½ cup celery and 2-3 garlic cloves. Sauté for 2-3 minutes or until they start to soften.
2. Add the 20 ounces dry bean mix, 7 cups low sodium chicken or vegetable broth , 2 dried bay leaves1 teaspoon dried oregano, ½ teaspoon celery salt, 1/2 teaspoon ground black pepper, 2 dashes Liquid Smoke and stir so the beans don’t stick together.
3. Put on the lid and seal the vent. Set to manual pressure HIGH for 45 minutes.
4. Do a quick release and then add the drained 14 ounces diced tomatoes1 cup cooked meat*, and 1 tablespoon apple cider vinegar Return the lid and turn to “keep warm” for 10 minutes.
5. Serve immediately with Sour cream or plain Greek yogurt or Parmesan cheese.
6. If you’ve tried this recipe, come back and let us know how it was in the comments or ratings!

19. Ham and Cheese Soup

Ham and Cheese Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: 4

Ham And Cheese Soup without potato is an easy one pot meal that makes a quick weeknight dinner. Great way to use up leftover ham from Easter and Christmas!

Ingredients

• 2 tablespoons unsalted butter
• 1/2 cup diced white or yellow onion
• 1 large carrot, peeled and diced
• 1 garlic clove, minced
• 2 tablespoons all-purpose flour
• 3 cups chicken stock or broth
• 1 + 1/2 cups cubed precooked ham
• 1/4 cup whole milk (do not use low fat or skim)
• 2 cups shredded cheddar cheese
• Salt, to taste (preferably kosher salt)
• Chopped parsley, for garnish

Instructions

1. In a Dutch oven or large pot, melt the butter over medium heat. Once hot, add the onion, carrot, and a big pinch of salt. Cook until softened, about 5 minutes. Add the garlic and cook 1 minute.
2. Stir in the flour until everything is coated and a roux (paste) is formed. Slowly stir in the broth then bring to a boil.
3. Once boiling, add the ham. Cook until heated through, about 2-3 minutes.
4. Remove from the heat. Stir in the milk and cheese until melted. Taste for seasoning and add salt as necessary. Garnish with parsley.

20. Creamy Cabbage Soup

Creamy Cabbage Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘8’]

Hearty and comforting! This delicious and easy soup recipe is loaded with tender cabbage, carrots, celery, ham and spices. Yum!

Ingredients

• 4 cups chicken broth
• 2 celery stalks (chopped)
• ½ medium head of cabbage (shredded)
• 1 sweet onion (chopped)
• 1 carrot (peeled and chopped)
• ¼ cup unsalted butter
• 3 tbsp all-purpose flour
• 1 tsp salt
• ¼ tsp pepper
• 2 cups half and half cream
• 1 cup milk
• 2 cups ham (cooked and cubed)
• ½ tsp dried thyme
• chopped parsley (for garnish, if desired)

Instructions

1. Add chicken broth, celery, cabbage, onions and carrot to a large pot and bring to a boil. Reduce heat and simmer 20 minutes or until vegetables are tender.
2. Stir together cream and milk in a bowl.
3. In a medium saucepan, melt butter over medium heat. Add flour, salt and pepper. Stir to form a smooth paste. Gradually add cream and milk mixture, stirring constantly. Continue to cook and stir until it reaches desired thickness.
4. Gradually add cream mixture to vegetable mixture, stirring to combine. Add in ham and thyme. Heat through.
5. Garnish with parsley if desired. Serve hot.

21. Leftover Ham Bone Soup

Ham Bone Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT210M · Total: PT220M · Yield: [’12’, ’12 servings’]

Turn a leftover ham bone into my flavorful Ham Bone Soup recipe, made from scratch with tender vegetables and rich, savory broth

Ingredients

• 1 meaty bone leftover from a large ham
• 1 large onion
• 2 ribs celery (diced)
• 29 ounces canned diced tomatoes
• 1 pound frozen baby lima beans
• 2 potatoes (peeled and diced)
• 2 cups frozen whole kernel corn
• salt and pepper

Instructions

1. Place ham bone in a large pot and cover with water. Bring to a boil. Lower heat to a simmer, cover and cook for 1 ½ to 2 hours.
2. Remove the bone from the stock. Cut ham off the bone and return the ham to the pot with the stock.
3. Dice the onion and celery and add them to the pot along with the diced tomatoes, lima beans, potatoes and corn. Add salt and pepper to taste.
4. Bring to a boil then reduce heat to a simmer. Cover and cook for approximately 1 hour or until vegetables are tender.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.