After you use all of the big slices of ham for various recipes and snacking, there’s still so much meat left on the bone, and of course, the bone itself. It seems wasteful to just toss this in the trash, but ham and bean soup makes the most of these meat scraps and bone. In fact, it’s one of the all-time best ways to use food scraps.
First, start by making your own ham stock with the bone and aromatics. Like most stocks, let this simmer over low heat for about 2 hours, though you can really keep going for as long as eight hours for a particularly robust flavor. After straining the stock, pick the leftover ham meat off the bone, dice it up and save it for later in the recipe.
After that, the recipe is remarkably easy. Just add onion, carrots and celery to the stock along with diced ham and whatever ham you got off the bone. Add a large jar (or two cans) of drained and rinsed beans (whatever beans you have on hand is fine), some seasoning and let it all cook together. Finish up with some fresh parsley for a bit of freshness, and you’re eating well.
For some families, ham and bean soup is as much of an April tradition as a major Easter feast. If you didn’t get a bone-in ham, don’t worry, there are easy ham soup recipes that just use diced meat. There’s also an easy slow cooker take on this soup. And if soup isn’t your thing at all, there are still tons of easy, delicious ways to use leftover ham.
Ham and Bean Soup
This recipe was adapted from a recipe by Susan M. Selasky of the Detroit Free Press, and was originally published in the Chicago Tribune.
Ingredients:
For the Stock:
- 1 meaty ham bone from a leftover ham
- 16 cups water
- 5 sprigs parsley
- 1 medium onion, quartered
- 2 carrots, peeled, cut into chunks
- 2 ribs celery, with leaves, cut into chunks
For the Soup:
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