One Pot Ham, Potato and Bean Soup

One Pot Ham, Potato and Bean Soup

A tasty, hot, homemade soup is perfect on a cold winter’s day. It warms you up and is comforting. This broth based soup has so much flavor because it is made by stewing a ham bone in chicken, turkey or vegetable stock which produces an incredibly delicious broth for this One Pot Ham, Potato and Bean soup. With only one pot to clean, why buy canned soup when this tastes a hundred times better?

This soup tastes great with little seasoning. It is one of my favorite soups because I love cannellini beans and when the ham bone is cooked in homemade chicken or turkey stock, the marriage of flavors is incredible. IT IS REALLY TASTY!

When I cook a whole turkey, I’ll save the carcass (yes, I know the word carcass sounds gross) and boil it to until it renders turkey stock and then I’ll freeze the stock to use for soups or in recipes that call for chicken stock. For example, I’ve used homemade turkey stock to make Asparagus and Mushroom Risotto.

Or, I’ll use homemade chicken stock or the cartons of College Inn or Swanson brands. You could also use vegetable stock if that is what you have on hand.

Easy and Tasty One Pot Ham, Potato and Bean Soup
Easy and Tasty One Pot Ham, Potato and Bean Soup

Making the One Pot Ham, Potato and Bean Soup

First, I stew the ham bone in chicken or turkey stock, preferably homemade, for about an hour. The ham bone really flavors the turkey or chicken stock, so this is an important step to achieve the great broth flavor of this soup. Meanwhile, I cut the celery, onions and carrots. When the ham bone is ready to come out, I add one tablespoon of extra virgin olive oil with a little dried Thyme, garlic powder and the vegetables to the broth.

When the ham bone is ready to come out,  I remove it and add the veggies and cook a while. Then, I add the Cannellini beans and chopped ham. That’s it! It is basically ham and bean soup with potatoes. You can substitute any beans you like. If you like pinto, navy or red kidney beans, use those instead. I use the canned beans but, if you want to soak dried beans, go ahead.

Another good tasting soup is Easy Roasted Butternut Squash Soup with Rosemary and Ginger but, if you are suffering from cold symptoms like a sore throat, this Homemade Italian Wedding Soup will make you feel better! I suppose you could ask your hubby to make it for you but, I’ll warn you that he may have a lot of questions if he is at all like my husband.

I usually make this One Pot Ham, Potato and Bean Soup after I’ve baked a ham so I can use the ham bone, which you can freeze by the way, to make the soup. I’ve also boiled the ham and saved the ham stock to make this soup and the just added chicken bouillon cubes to it.

This flavorful soup is not difficult to make and will put smiles on your family’s faces while filling their bellies with lots of goodness. Add a nice piece of Homemade Artisan Bread and you’ll have yourself a good tasting dinner. Bon Appetit!

This One Pot Ham Potato and Bean soup is featured on Meal Plan Monday 58. It is also featured on Foodgawker and on Tastespotting.

One Pot Ham, Potato and Bean Soup

Prep Time: 20 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 20 minutes

Yield: 16 Servings

One Pot Ham, Potato and Bean Soup

The prep time in this recipe is done while the ham bone is stewing. Due to evaporation of liquids, the servings are approximate.


  • 8 cups of chicken or turkey stock
  • 1 leftover ham bone
  • 2 14.5 oz canned Cannellini, Great Northern, Pinto or Red Kidney Beans, drained and rinsed
  • 2 cups of diced, peeled potatoes or two small-medium potatoes
  • 3 cups of chopped ham
  • 1 1/2 cups of diced celery
  • 1 1/2 cups of diced baby carrots
  • 1 cup of chopped onions or 1 medium onion chopped
  • 1/2 tsp of dried thyme
  • 1 tbs extra virgin olive oil
  • 1/2 tsp of garlic powder
  • black pepper and salt to taste


  1. Place chicken, turkey stock or vegetable stock into a large stock pot with the ham bone and bring to a boil. Your ham bone will probably not be covered by the broth which, is o.k. Cook on medium heat for one hour, covered. Meanwhile, about 20 minutes prior to taking out the ham bone, prepare vegetables. Prep potatoes last because they will brown if they sit out too long.
  2. When ham bone is ready to come out of stock pot (after one hour of stewing,) remove it, turn heat to medium-high and add the vegetables, one tbs of extra virgin olive oil, thyme, garlic powder and black pepper. Cook 15 minutes or so. Add beans and ham and cook another 5 minutes. Salt to taste, if necessary.

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  1. Made the soup last night and it is very good. My husband even likes it. Will be keeping the recipe and always making your Ham & Bean soup with any left over ham bones/ham. Thanks for sharing.

    1. Thank you so much Cathy. I’m really glad you liked the soup and left a comment too. I happen to have made this yesterday with my leftover ham bone. My husband and I love it and it is my most popular recipe thus far. Hope you’ll come back and visit again.

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