I absolutely love sharing this Hearty Ham Bone Soup with Vegetables and Potatoes Recipe because it’s one of those cozy, soul-warming meals that just hits the spot, especially on chilly evenings. You get this wonderfully rich broth from the ham bone that’s packed with flavor, and the mix of tender vegetables and creamy potatoes makes it feel like a true hug in a bowl.
When I first tried this recipe, I was amazed at how easy it was to pull together with humble ingredients, yet it tastes so luxurious. Whether you have leftover ham or just want a nourishing one-pot meal, this recipe works perfectly for family dinners or when you need something comforting that also stretches your ingredients wisely.
Why You’ll Love This Recipe
- Rich Flavor Without Fuss: Using a ham bone infuses the soup with deep, savory flavors that you’d usually expect from long cooking, but it’s surprisingly quick.
- Comfort Perfected: The combination of tender potatoes, hearty vegetables, and leftover ham makes it truly satisfying and family-friendly.
- Flexible Cooking Methods: Whether you’re using an Instant Pot or a stovetop, this soup adapts to your kitchen style without sacrificing taste.
- Great Use of Leftovers: It transforms leftover ham into something spectacular, reducing waste and boosting meal variety.
Ingredients You’ll Need
Each ingredient in the Hearty Ham Bone Soup with Vegetables and Potatoes Recipe plays its role in layering flavor and texture to create that perfect homestyle soup. I always recommend using fresh vegetables and a good quality ham bone for the richest broth.
- Cooking Spray: Helps sauté veggies without extra fat—makes cleanup easier too.
- Chopped Onion: Adds sweetness and depth; yellow or white onions both work great.
- Minced Garlic: Brings a savory kick that wakes up the soup’s flavors.
- Chopped Celery: Provides a nice aromatic base and slight crunch.
- Peeled & Sliced Carrots: Sweetness that balances the savory ham perfectly.
- Reduced Sodium Chicken Broth: Keeps the soup flavorful but lets the ham shine without overwhelming saltiness.
- Yukon Gold Potatoes (peeled and diced): Creamy texture that holds shape nicely during cooking.
- Leftover Ham Bone: The star ingredient for that rich, smoky broth.
- Chopped Leftover Ham: Adds hearty chunks of meat throughout the soup.
- Cored and Chopped Cabbage: Adds bulk, subtle sweetness, and a lovely texture contrast.
Variations
I love how easy it is to make this Hearty Ham Bone Soup with Vegetables and Potatoes Recipe your own. Over time, I’ve tweaked it depending on what I’ve got on hand or who I’m cooking for, so don’t hesitate to experiment!
- Vegetarian Version: Swap the ham bone and ham for smoked paprika and vegetable broth for a smoky depth without meat—I’ve done this and my veggie-loving friends appreciated it.
- Extra Greens: Add kale or spinach towards the end of cooking for a boost of color and nutrients.
- Spicy Kick: Toss in crushed red pepper flakes or a dash of hot sauce to give it a little heat when I’m craving something bolder.
- Slow Cooker Alternative: I’ve found this recipe works beautifully on low for 6-8 hours if you want to set it and forget it.
How to Make Hearty Ham Bone Soup with Vegetables and Potatoes Recipe
Step 1: Sauté Your Aromatics
Start by hitting the sauté button on your Instant Pot or heating a large pot over medium heat. Spray with cooking spray and toss in your chopped onion, celery, and minced garlic. Give them a stir and sauté for about 4 to 5 minutes until soft and fragrant. This step really wakes up the flavors and builds your soup’s foundation.
Step 2: Add Broth, Veggies, and Ham
Pour in the chicken broth and add the sliced carrots, diced potatoes, leftover ham bone, and chopped ham. If you’re using the Instant Pot, add 1 ½ cups of water to help create enough cooking liquid. Stir gently so everything is evenly distributed before sealing the lid.
Step 3: Pressure Cook or Simmer
For Instant Pot users, set to high pressure and cook for 20 minutes. When time’s up, let the steam release naturally—trust me, it keeps the soup tender and flavorful. If you prefer stove top, cover your pot and simmer on low for about an hour, checking that the veggies are tender but not falling apart.
Step 4: Add Cabbage & Finish Cooking
Once the initial cooking is done, add the chopped cabbage to your pot. If you’re in the Instant Pot, cook for an additional 5 minutes on high pressure. Stove top cooks will want to simmer the cabbage for 10 to 15 minutes until it’s tender but still vibrant. This finishing touch adds a subtle sweetness and texture that makes this soup truly special.
Pro Tips for Making Hearty Ham Bone Soup with Vegetables and Potatoes Recipe
- Don’t Skip the Ham Bone: The bone is what creates that deep, smoky broth — I learned this the hard way when I tried without it and felt the difference immediately.
- Patience with Steaming: Letting the Instant Pot release naturally after cooking preserves texture and flavor — rushing this can make veggies mushy.
- Smaller Potato Dice: Cutting potatoes small ensures they cook evenly without falling apart, especially important if you’re short on time.
- Add Cabbage Last: Adding cabbage too early makes it soggy and dull; I always save it for the last few minutes for that nice bite.
How to Serve Hearty Ham Bone Soup with Vegetables and Potatoes Recipe
Garnishes
I usually top mine with a sprinkle of freshly chopped parsley or a little cracked black pepper—simple additions that brighten the hearty flavors. Sometimes, a small dash of hot sauce adds a zing that my family loves when the weather gets colder.
Side Dishes
Crusty bread or warm cornbread pairs perfectly with this soup to soak up every last bit of that delicious broth. For something lighter, a crisp green salad with a bright vinaigrette cuts through the richness beautifully.
Creative Ways to Present
For family dinners or casual get-togethers, I like serving the soup in rustic bowls with a side of mini bread rolls stacked in a basket. If you’re celebrating something special, a garnish of fresh herbs and a grating of Parmesan can elevate it to a cozy, elegant meal.
Make Ahead and Storage
Storing Leftovers
I keep leftover soup in airtight containers in the fridge for up to 4 days. The flavors actually meld together more the next day, so it tastes even better reheated. Just be sure to cool it down before refrigerating to keep everything fresh.
Freezing
This soup freezes beautifully. I portion it into freezer-safe containers, leaving some headspace for expansion. When you’re ready, thaw overnight in the fridge for best results, then warm gently on the stove.
Reheating
To reheat, I prefer warming the soup slowly on the stovetop over medium-low heat, stirring occasionally so nothing sticks. This helps maintain the potatoes’ texture and keeps the cabbage from turning mushy.
FAQs
-
Can I make this Hearty Ham Bone Soup with Vegetables and Potatoes Recipe without an Instant Pot?
Absolutely! You can cook it on the stove using a large pot or Dutch oven. Just simmer everything over low heat for about an hour until the vegetables are tender and the flavors meld, adding the cabbage in the last 10 to 15 minutes.
-
What can I use if I don’t have a ham bone?
If you don’t have a ham bone, feel free to use smoked ham hocks or even a roasted ham shank for similar depth. Alternatively, extra chopped ham plus a bit of smoked paprika can add a smoky flavor.
-
How do I keep the potatoes from getting mushy?
Cut potatoes into small, even pieces for quick cooking and avoid stirring too much during cooking to prevent breaking them apart. Cooking just until tender but not overdoing it helps retain their shape.
-
Can I add other vegetables?
Definitely! Vegetables like green beans, peas, or spinach can be stirred in at the end of cooking. Just keep in mind quick-cooking veggies should be added last to maintain texture and color.
-
Is this soup gluten-free?
Yes, as long as you use gluten-free chicken broth and ensure that any added ingredients are gluten-free, this Hearty Ham Bone Soup with Vegetables and Potatoes Recipe is naturally gluten-free.
Final Thoughts
This Hearty Ham Bone Soup with Vegetables and Potatoes Recipe has become a go-to comfort meal for me and my family, especially after holiday dinners when leftover ham needs a delicious second life. It’s simple, forgiving, and rewards you with cozy warmth and satisfaction in every spoonful. I’m confident you’ll enjoy making and eating it just as much as I do—give it a try and see how it becomes a staple in your kitchen!
Print
Hearty Ham Bone Soup with Vegetables and Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This hearty Ham Bone Soup recipe is a delicious way to use leftover ham and ham bone, combining tender vegetables, potatoes, and cabbage in a flavorful broth. Perfectly cooked in an Instant Pot or on the stovetop, this soup is comforting, nutritious, and easy to prepare in under an hour.
Ingredients
Main Ingredients
- Cooking spray
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup chopped celery
- 2 medium carrots, peeled and sliced
- 4 cups reduced sodium chicken broth
- 10 ounces Yukon Gold potatoes, peeled and diced small (from 2 medium potatoes)
- 1 leftover ham bone
- 5 ounces chopped leftover ham
- 1 small head cabbage, cored and chopped (about 13 oz)
Instructions
- Sauté Aromatics: Press the sauté button on your Instant Pot and spray the inner pot with cooking spray. Add the chopped onion, celery, and minced garlic, and sauté for 4 to 5 minutes until the vegetables become fragrant and slightly softened.
- Add Broth and Vegetables: Pour in the reduced sodium chicken broth, sliced carrots, diced potatoes, leftover ham bone, chopped ham, and 1 1/2 cups of water. Secure the lid and set the Instant Pot to cook on high pressure for 20 minutes.
- Release Pressure and Add Cabbage: Allow the steam to release naturally once the cooking time ends. Then, open the lid and add the chopped cabbage to the pot. Close the lid again and cook on high pressure for an additional 5 minutes. Release the pressure naturally or use quick release as desired.
- Stovetop Alternative: To cook on the stovetop, in a large pot or Dutch oven, spray with cooking spray and sauté onions, celery, and garlic until softened (4-5 minutes). Add broth, carrots, potatoes, ham bone, ham, and water. Cover and simmer on low heat for 1 hour, adding cabbage in the last 10 to 15 minutes. Cook until all vegetables and cabbage are tender.
- Serve: Remove the ham bone from the soup. Taste and adjust seasoning as needed. Ladle soup into bowls and enjoy warm.
Notes
- Using a ham bone infuses the soup with deep, smoky flavor; leftover ham adds extra meatiness.
- Reducing sodium in the chicken broth helps control salt levels, as ham can be salty.
- If you don’t have an Instant Pot, stovetop cooking works beautifully with a bit more cooking time.
- Feel free to add other vegetables like peas or green beans during the last few minutes of cooking for additional texture and color.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
