Ham Vegetable Soup

Ham vegetable soup is a love letter to soup season. This hearty pot of goodness combines smoky ham hocks, red potatoes, frozen veggies and a can of condensed bean and bacon soup into a warm and savory broth that tastes even better than it smells—which is saying something. It’s a fabulous way to stretch a humble ingredient like a ham hock into a filling meal for a crowd.

Ham hocks are flavor powerhouses, but they’re not usually eaten on their own. Typically smoked and cured, they have a deep, savory, salty-sweet flavor that works wonders in soups, stews and braises (especially with collard greens). They’re full of collagen and connective tissue, which break down during a long simmer, giving your broth body and richness. When combined with fresh potatoes, a blend of frozen veggies and a shortcut soup base, the hocks turn into a soup with soul-affirming capabilities.

Ingredients for Ham Vegetable Soup

• Smoked ham hocks: You can usually find smoked ham hocks near the bacon and precooked sausages in most large grocery stores. You can also find ham hocks at butcher shops, specialty meat markets and sometimes in the frozen meats section. Look for firm, meaty and well-smoked hocks—those are the ones with the most flavor.
• Aromatics: A mirepoix with carrots, onion and celery rounds out the soup’s flavor. Use any type of onion here; a medium yellow or white onion will do.
• Red potatoes: This type of potato stays firm and flavorful even after simmering, adding a creamy texture and a little bulk to the soup.
• Frozen vegetables: This soup is colorful, nutritious and easy to make thanks to frozen corn, peas and green beans. However, fresh vegetables can also work.
• Condensed bean and bacon soup: Undiluted, condensed bean and bacon soup thickens the broth and adds a smoky, creamy, protein-packed base. It’s an unexpected but genius soup shortcut.
• Pepper: Just a touch is all you need for seasoning, especially since the ham hocks bring plenty of saltiness.

Directions

Step 1: Simmer the ham hocks and aromatics

Place the ham hocks, sliced carrots, celery, chopped onion and water in a large Dutch oven or soup kettle. Bring everything to a boil, then reduce the heat, cover the pot, and let it simmer gently for 2 hours and 30 minutes or until the meat starts to fall off the bones.

Step 2: Add potatoes and veggies

Once the ham hocks are nearly done, add the diced red potatoes and the frozen vegetables. Bring the soup back to a boil, then reduce the heat again. Cover and simmer the soup for one hour, until the veggies are cooked through and the potatoes are perfectly tender.

Editor’s Tip: If using fresh veggies instead of frozen ones, add them later. They only need to simmer for about 30 minutes.

Step 3: Remove the bones and finish the soup

Remove the ham hocks from the soup and let them cool slightly. Then, pull the meat off the bones, chop it into bite-sized pieces, and discard the bones. Return the chopped ham to the pot. Stir in the undiluted bean and bacon soup and pepper, and heat the soup until it’s warm.

Editor’s Tip: Taste before adding more salt! The ham and canned soup are salty to begin with, so extra seasoning may not be necessary.

Ham Vegetable Soup Variations

• Add leafy greens: Stir in a few handfuls of chopped kale, spinach or other leafy green vegetables during the last 10 minutes of cooking for extra color and nutrition.
• Make it spicy: Add a pinch of red pepper flakes or a chopped chipotle pepper in adobo to bring a smoky heat to your ham veggie soup.
• Try a different soup base: For a similar creamy texture, use condensed cream of celery or potato soup instead of the bacon and bean soup.

How to Store Ham Vegetable Soup

Ham and vegetable soup stores well, making it a perfect meal prep option. Let it cool completely, then transfer it to airtight containers and store it in the fridge or freezer. Ham vegetable soup lasts up to four days in the refrigerator (and tastes even better after the first day).

Can you freeze ham vegetable soup?

Yes, ham veggie soup freezes very well. Once cooled, ladle it into freezer-safe containers or zip-top bags, leaving a little room for expansion. Store the soup in the freezer for up to three months.

What’s the best way to reheat ham vegetable soup?

Reheat the soup gently on the stovetop over medium heat until it’s warmed through, or microwave individual portions in 60-second intervals, stirring in between to ensure even heating.

Ham Vegetable Soup Tips

What can you use instead of ham hocks for ham vegetable soup?

Use leftover cooked ham or a ham bone if you can’t find ham hocks. Smoked turkey legs also work in a pinch to give this soup a rich, meaty flavor.

What can you use instead of condensed soup for ham vegetable soup?

If you’d rather skip the canned soup, stir in 1 to 2 cups of cooked beans (like navy or pinto beans) and add a splash of cream or a spoonful of tomato paste for body. You can also thicken  the soup with mashed potatoes or a quick roux.

What other ways can you cook ham vegetable soup?

A slow cooker is a great way to prepare ham and vegetable soup. Add all the ingredients except the frozen vegetables and condensed soup to your cooker. Cook the soup on low for seven to eight hours, then add the vegetables and soup in the last hour of cooking. On the other end of the spectrum, your Instant Pot is just the thing if you’re looking for a speedy solution. Use the saute function to cook the aromatics for a few minutes. Add the ham hocks and water, then pressure-cook on high for 60 minutes. Quick release the pressure carefully, add the remaining ingredients, and simmer the soup until everything is heated through.

What can you serve with ham and vegetable soup?

Hearty dishes like ham and vegetable soup always deserve a good carb, like a slice of homemade cornbread, a crusty baguette or cheddar biscuits. Of course, a side salad, a grilled cheese or mashed potatoes could turn this dish into an ultra-comforting meal.