Healthy Ham and Bean Soup
Stuck wondering what to do with all that leftover honey-bourbon-glazed ham from last night’s dinner party?


  • 15oz

    Your Favorite Beanwe recommend a white bean

  • 2 1/2cups


  • 1


  • 3stalks


  • 5


  • Ham Bone

  • 14.5oz

    Diced Tomatoes

  • 1tbsp

    Chili Powder

  • 1tsp

    Black Pepper

  • 1tbsp


  • 2

    Bay Leaves

  • Saltto taste

  • 2tbsp

    Worcestershire Sauce

  • 1tbsp

    Dijon Mustard

  • 1

    Lemonfor fresh squeezed juice

  • Pasta Noodlesif you desire
  1. Soak a 15-oz bag of your favorite dry beans overnight, drain and rinse.
  2. Remove up to 2 1/2 cups of ham from the bone and dice.
  3. Dice 1 large onion, 3 celery stalks, and 5 peeled carrots.
  4. Place leftover ham bone in a large stock pot with the beans and other diced ingredients, and cover with ham, chicken or vegetable stock.
  5. Add 1 can (14.5 oz) of diced tomatoes.
  6. Toss in seasonings to include: 1 Tbsp. chili powder, 1 tsp. ground pepper, 1 Tbsp. parsley, 2 bay leaves and salt to taste.
  7. Add 2 Tbsp. Worcestershire sauce, 1 Tbsp. Dijon mustard and the juice of one lemon.
  8. Simmer for several hours, checking frequently to add additional broth as needed.
  9. Remove ham bone and bay leaves before serving.
  10. And if you have an extra cup or two of leftover cooked pasta from last night’s dinner, try tossing that in just a few moments before dishing up this delicious soup.
Recipe Notes

Time-Saving Tip: Use all of your leftover ham, and adjust the ingredients accordingly to make extra bowls for the freezer. You can also substitute your favorite variations of canned beans in place of dry if the idea of finding time to soak dry beans makes you giggle.