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Holiday leftovers are some of my families favorite meals. They tend to be quick, hassle free and simplistic, yet brimming with flavor. They’re easy because after all the work that went in to the Holiday meal, nobody is really in the mood for a complicated affair or a long day spent tending another meal. Of course, you still get all the flavors that you put into the original dish, so BONUS!

This particular dish is one of my favorites from childhood. It’s a simple combination of ham and beans, but don’t let the simplicity fool you. This soup is as close to perfection as you can get, and paired with fresh homemade bread or cornbread, it’s a complete meal in itself.

Many will say that this is just a rehash of the 15 bean soup with smoked ham hocks recipe I posted earlier this year, but it isn’t. Really! Anyone that’s familiar with smoked hocks knows full well that they should not be treated in the same manner as a true ham, and that ham should never be treated like hocks. the differences between the two are not subtle at all and this recipe takes those differences into account.

Ham has a milder, sweeter flavor and needs to be treated far more delicately than hocks (They may say ham hocks but they are not made the same way!) It also does not pair exceptionally well with garlic. Actually, it doesn’t pair at all with garlic. It’s best to simply remove the garlic from the room while making this so that the cook will not be tempted. If necessary, remove the garlic from the home and keep in an undisclosed location. You’ll thank me for this, trust me, you will.

And now, because I know that you’re really here for the recipe that follows, and because I think it’s crewel to keep you waiting any longer, please allow me to introduce you to a family favorite. A Holiday tradition passed from our family table to yours. (Of course, you don’t need to wait for the Holidays to make this!)

What are your Holiday leftover traditions? Everyone has their own, and they all tend to be unique. We’d love to hear about yours.

12 servings

Leftover Ham and 15 bean Soup - A Holiday Staple

Prep Time: 10 minutes

Cook Time: 2 hours 20 minutes

Total Time: 2 hours 30 minutes

Ingredients

2 Tbsp olive oil
2 medium onions, chopped
1 leftover ham bone, with whatever extra meat you have handy (approximately 2 pounds worth)
32 ounces chicken stock
64 ounces cold water
1 – 20 oz package 15 bean soup mix (Just the beans, toss the flavor packet)
3 bay leaves
2 to 4 Tbsp Cajun seasoning (More = Hotter.)
Salt and pepper to taste

Instructions

Sweat onions with a small pinch of salt in a large stock pot or Dutch oven over medium-low heat, stirring occasionally, until just translucent. Add ham bones to pan and cook, stirring occasionally, for about 5 minutes.
Add chicken stock, water and beans to pot. Turn heat to high and bring to a boil. Stir, making sure all beans are in the liquid. Add bay leaves and cajun seasoning. Reduce heat to low and simmer, stirring occasionally, for 1-1/2 to 2 hours or until beans are just tender.
Remove bay leaves and discard. Check for seasoning and add salt and pepper as needed.
Remove ham bone and remove meat. Discard bone and return the meat to the pot. Serve immediately.
Share and Enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 242Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 18mgSodium: 3943mgCarbohydrates: 30gFiber: 11gSugar: 6gProtein: 15g

What I would have done differently had I thought of it at the time:

Yeah. Um. Nothing. Ever. Not a darned thing. Except perhaps make a bigger batch.

Links to other recipes like this:

Ham Bone, Greens and Bean Soup, from TheKitchn.com
White Bean soup with Ham and Rosemary, from Kalyn’s Kitchen

12 Comments

Name: Leftover Ham and 15 bean Soup - A Holiday Staple
Prep time: 10 min
Cook time: 2 h 20 min
Total time: 2 h 30 min
Yield: 12
Cuisine: American
Ingredients: 2 Tbsp olive oil; 2 medium onions, chopped; 1 leftover ham bone, with whatever extra meat you have handy (approximately 2 pounds worth); 32 ounces chicken stock; 64 ounces cold water; 1 – 20 oz package 15 bean soup mix (Just the beans, toss the flavor packet); 3 bay leaves; 2 to 4 Tbsp Cajun seasoning (More = Hotter.); Salt and pepper to taste

Rhonda on December 5, 2011 at 3:10 pm
I have never had a soup like this and it looks great.
ducky on December 18, 2011 at 6:58 pm
Damn, this is perfect for the cold weather!
Dennis on December 27, 2011 at 1:14 pm
This sounds great but what’s up with the garlic? In your lead in you say this is different than ham hocks and warn about the garlic but then garlic is in the list of ingredients. Why just salt and pepper with the ham hocks and cajon spice in this reciept? Leftover ham and bone is going to be more seasoned than a ham hock (except salty) I’ll go easy with all seasoning and leave the garlic out per your warning!
- Dennis on December 27, 2011 at 2:55 pm
  Jerry I missed that you omited the canned tomatos for this one, my soup is cooking, I’ll have to make up my mind in a couple hrs or so! Hope it’s okay, I could only find 16 bean soup mix! lol…
  - Jerry on December 27, 2011 at 6:44 pm
    Dennis,
    Thanks for catching that! I’ve removed garlic from the recipe, as it should NOT be used here. And yes, I omitted the tomato, but it would be just fine with it, too :)
    (And I’m sure 16 bean will work out as well.0
Jenessa on December 27, 2011 at 4:05 pm
So, is it good with garlic or not? Because garlic is in the recipe. =)
- Jerry on December 27, 2011 at 6:45 pm
  Jenessa,
  No! Don’t use garlic in this one. Not a great combination with the ham. It doesn’t play nice.
  The recipe has been updated :)
  - Jenessa on December 27, 2011 at 8:52 pm
    But I love garlic! I suppose I can always just garlic my bowls if I miss it.
Beth on March 13, 2012 at 4:43 am
Hi Jerry, this recipe sounds delicious, but I have two questions as I am not the best cook!
1. Would a leftover ham bone from a ham and cabbage dish be ok to use?
2. If so, do I need to soak the beans for 8 hours?
(actually, thought of a third question!)
3. I saved the liquid from the ham and cabbage. Can I use that in place of chicken stock?
Thanks so much!
Beth
meg on March 29, 2012 at 7:01 pm
A holiday staple? Then everyday is a holiday for me! This one is for me
Joy Ren on January 11, 2016 at 11:13 pm
I can’t get rid of the ads. But love the recipe.
- Jerry on January 12, 2016 at 12:30 am
  I’m glad you like the recipe!
  I’m not sure what you mean about getting rid of the ads?I would have to have a lot more information before I could even make an educated guess there.