Easy Leftover Ham Bone and White Bean Soup – Recipe

Warm up with this Easy Leftover Ham Bone and White Bean Soup Recipe — a hearty, flavorful way to use your holiday leftovers.

Serving ham on Easter has been a tradition in my family for a very long time and there is usually a ham bone to use for a pot of beans, or soup the next day.  This Easy Leftover Ham Bone and White Bean Soup is delicious way to utilize those leftovers and create another fantastic meal.

The ingredients for the Ham Bone and White Bean Soup are layered into an electric pressure cooker and steamed for about an hour and a half.  The beauty of using an electric pressure cooker is that you don’t need to pre-soak the beans before adding them to the soup.

Fresh rosemary is added to the pot for some aromatics as well as some dried spices to heighten flavor.  Most of the cooking time is inactive, which makes this Ham Bone Soup Recipe super convenient to make during the week, while you work.

The white beans add texture and hardiness to the soup, so it really satisfies your hunger and makes you feel cozy all over.  I like to add a sprinkling of rosemary over top before serving — so the fragrance pops as you eat.

Ingredients

• 1 white onion, diced
• 1 1/2 teaspoons salt
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• couple dashes of cayenne pepper
• 1 ham bone with meat attached or smoked ham hock, about 1 1/2 pounds
• 1 pound dried white beans
• 5 cups chicken broth
• 3 sprigs fresh rosemary + more for sprinkling on top
• olive oil for cooking

Tips

• You can cook soup in slow-cooker just adjust time to 7-8 hours for beans to cook
• Smoked turkey leg would work in the recipe
• Red beans could be substituted for white beans

(Serves 4-6)

To Prepare:

1. Add 1 tablespoon olive oil to an electric pressure cooker and saute onion for 3 minutes.  Add salt, onion powder, black pepper, and cayenne and stir.
2. Cook for 1 minute and add ham bone, beans and broth.  Place rosemary in pot and put lid on top.
3. Cook on high for 80 minutes.  Let steam release naturally and remove lid.
4. Stir soup, while pulling meat off ham bone or use knife and carve remaining meat off bone.
5. Ladle into bowls and top with rosemary.  Enjoy!

I love a hardy bowl of this Leftover Ham Bone and White Bean Soup on a chilly evening and the leftovers reheat beautifully for lunches for days to come.