Leftover Ham and Bean Soup

When Christmas is over and the guests are gone, you might find yourself with more leftovers than you know what to do with!

If you find that our Spiral or Bone-In Applewood Smoked Ham is one of those leftovers, then we have the soup for you. This is a wonderful fall or winter meal regardless of the holiday. It’s best served with thick slices of warm, crusty bread and butter or crescent rolls.


3 cups 10 bean soup mix or 1/2 cup each dried great northern beans, kidney beans, navy beans, lima beans, butter beans, and split green or yellow peas

2 quarts chicken stock

2 cups water

1-3 cups leftover Niman Ranch Applewood Smoked Ham, with or without glaze, chopped

5 slices Niman Ranch Appplewood Smoked Bacon, chopped into 1/2 inch wide pieces

1 can (28 ounces) tomatoes with liquid, chopped or quartered

1 medium onion, chopped and separated into two equal portions

3 celery ribs, chopped and separated

4 medium carrots, peeled and sliced

1 garlic clove, chopped

2 garlic cloves, minced

4 bay leaves

2 tablespoons dried parsley flakes

2 teaspoon dried thyme

1 teaspoon ground mustard

1/2 teaspoon cayenne pepper

Cooking Instructions

  1. Wash all beans thoroughly; drain and place in a large saucepan. Add 5 cups of water. Bring to a rapid boil; boil for 2 minutes, stirring occasionally. Remove from the heat, cover and let stand for 1 hour.
  2. Meanwhile, place a 4-6 quart pot on medium heat. Once heated, add bacon and cook until slightly brown. Add the chopped garlic, just under one half of the chopped onion and one of the chopped celery stalks. Sauté until the onions begin to look translucent, about 2 minutes. Add chicken stock and water, then cover and simmer until the beans are ready.
  3. Drain and rinse the beans, then add to the stock with all other ingredients. Cover and simmer on low, medium-low heat for 2-3 hours, or until the larger beans are cooked through. Add salt and pepper to taste, then serve.


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