If you have leftover ham after a holiday roast, this leftover ham bone soup with potatoes and cabbage is a perfect, comforting way to use it up. The ham bone infuses the broth with deep, savory flavor while potatoes and cabbage make the soup filling and nutritious. It’s simple to prepare on the stovetop, in a Dutch oven, or in an Instant Pot. Use a can of white beans for extra heartiness if desired.
Leftover Ham Bone Soup
Don’t discard the bone from a bone-in baked ham — it’s the secret to a rich, satisfying soup. In this recipe the ham bone pairs with simple aromatics, carrots, potatoes and cabbage to create a clear, flavorful broth. The soup makes great use of leftovers and comes together quickly in a pressure cooker, but it’s just as good simmered slowly on the stovetop.
Why You’ll Love This Ham Bone Soup
- Flexible cooking methods: Make it in an Instant Pot for speed, simmer in a Dutch oven, or use a slow cooker for low-and-slow comfort.
- Hearty but light: Potatoes and cabbage keep the bowl satisfying without weighing it down; the broth remains clear and flavorful.
- Waste less: This is an efficient way to use the leftover ham, bone and any extra produce from holiday cooking.
What You’ll Need
Key ingredients
- Cooking spray or a small amount of oil to sauté the aromatics.
- Onion, garlic, celery and carrots — the aromatic base for the broth.
- Reduced-sodium chicken broth or homemade stock for a cleaner flavor and controlled salt.
- Yukon Gold potatoes peeled and diced; they soften and help thicken the broth slightly.
- Leftover ham and ham bone — the ham adds meat, the bone adds depth.
- Green cabbage chopped; it cooks quickly and holds up well in soup.
How to Make Leftover Ham Bone Soup
Below are clear, printable-style instructions for both Instant Pot and stovetop methods.
- Sauté aromatics: Spray the pot with cooking spray or add a little oil. Cook chopped onion, celery and minced garlic until softened, about 4–5 minutes.
- Add broth and vegetables: Pour in chicken broth, add sliced carrots, diced potatoes, the ham bone, chopped ham and a bit of water if needed.
- Pressure-cook or simmer: In an Instant Pot cook on high pressure for 20 minutes, then allow a natural release. On the stovetop simmer covered on low for about 1 hour.
- Finish with cabbage: Stir in chopped cabbage and cook another 5 minutes under pressure, or add during the last 10–15 minutes on the stovetop, until tender. Remove the bone before serving and shred any remaining meat.
Tips and Variations
- Freeze the bone if you’re not ready to make soup right away. The bone and any extra ham freeze well for months.
- Make it creamy by removing a portion of the potatoes and broth near the end of cooking, pureeing them, then stirring back into the pot to thicken the soup without adding cream.
- No ham meat? If you only have a ham bone, add a can of white beans for substance — the bone will still flavor the broth beautifully.
- Season to taste: Because ham and broth both carry salt, taste before adding extra salt. Freshly ground black pepper, a pinch of thyme or a bay leaf while simmering complement the flavors.
Serving Suggestions
- Crusty bread for dipping and soaking up the broth.
- Simple green salad dressed lightly to balance the warmth of the soup.
- Cornbread or muffins for a slightly sweet contrast.
Storage
- Refrigerator: Store in an airtight container for 3–4 days.
- Freezer: The texture of potatoes changes after freezing; still, you can freeze the soup for up to 3 months. Thaw in the refrigerator before reheating.
- To reheat: Warm gently on the stovetop over medium heat or in the microwave until heated through.
Recipe: Ham Bone Soup
Ingredients (serves 6)
- Cooking spray or 1 teaspoon oil
- 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
- 1 1/2 cups water (if needed)
- 10 ounces Yukon Gold potatoes, peeled and diced (about 2 medium)
- 1 leftover ham bone
- 5 ounces chopped leftover ham
- 1 small head green cabbage, cored and chopped (about 13 oz)
Instructions
Instant Pot
- Using the sauté setting, spray the inner pot and cook onion, celery and garlic until softened, 4–5 minutes.
- Add the chicken broth, carrots, 1 1/2 cups water (if using), diced potatoes, ham bone and chopped ham. Seal the cooker and cook on high pressure for 20 minutes.
- Allow a natural release. Remove the lid, discard or set aside the bone and any large pieces of fat. Stir in the chopped cabbage and cook on high pressure for 5 minutes more, then release pressure and serve.
Stovetop
- In a large pot or Dutch oven, heat a small amount of oil and sauté the onion, celery and garlic until softened.
- Add broth, carrots, potatoes, ham bone and ham. Bring to a simmer, cover, and cook on low for about 1 hour.
- Add cabbage in the last 10–15 minutes and cook until all vegetables are tender. Remove the bone, shred any remaining meat, adjust seasoning and serve.
Nutrition (per 1/2‑cup serving)
Calories: 124 • Protein: 10.5 g • Carbs: 15 g • Fat: 2.5 g • Fiber: 3.5 g • Sodium: 437 mg
This leftover ham bone soup is a forgiving, practical recipe that transforms holiday leftovers into an everyday meal. It stores well, adapts to what you have on hand, and delivers comforting flavor with minimal effort.