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Leftover Ham and Bean Soup Recipe Easy Cozy Homemade with Rosemary

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A cozy, hearty soup made from leftover ham, beans, and fresh rosemary, perfect for cold weather comfort. This easy recipe uses simple pantry staples and slow simmering to create a flavorful, satisfying meal.

Ingredients

Scale
  • 2 cups diced leftover ham (about 300g), smoked or baked
  • 1 cup dry navy beans or great northern beans (about 200g), soaked overnight and drained (or 2 cans, drained and rinsed for shortcut)
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 large garlic cloves, minced
  • 2 fresh rosemary sprigs (or 1 teaspoon dried rosemary)
  • 1 bay leaf
  • 6 cups chicken broth or stock (1.4 liters), low sodium preferred
  • 2 tablespoons olive oil or butter for sautéing
  • Salt and black pepper to taste
  • 1–2 teaspoons apple cider vinegar (optional, for brightening flavors)

Instructions

  1. Prepare the beans: If using dry beans, soak them overnight in plenty of cold water. Drain and rinse before cooking. If using canned beans, drain and rinse.
  2. Sauté the aromatics: Heat 2 tablespoons of olive oil or butter in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook for 5-7 minutes until softened. Add minced garlic and cook for 1-2 minutes, avoiding burning.
  3. Add ham and herbs: Stir in diced ham, fresh rosemary sprigs, and bay leaf. Cook for 1-2 minutes to release flavors.
  4. Add beans and broth: Pour in soaked and drained beans (or canned beans) and 6 cups chicken broth. Stir and bring to a gentle boil.
  5. Simmer the soup: Reduce heat to low, cover, and simmer for 1 to 1.5 hours if using dry beans, or 30-40 minutes if using canned beans, until beans are tender and flavors meld. Stir occasionally and add water if soup thickens too much.
  6. Season and finish: Remove rosemary sprigs and bay leaf. Season with salt and black pepper to taste. Stir in 1-2 teaspoons apple cider vinegar. Let soup rest for 5 minutes before serving.

Notes

Do not skip soaking dry beans to reduce cooking time and improve digestibility. Use smoked ham for deeper flavor. Add salt at the end to control saltiness. Remove fresh rosemary sprigs before serving. For thicker texture, mash some beans against the pot side during last 10 minutes. Can substitute white beans like cannellini. Apple cider vinegar brightens flavors. Soup keeps well refrigerated for 4 days and freezes up to 3 months.

Nutrition

Keywords: ham and bean soup, leftover ham recipe, cozy soup, rosemary soup, easy soup recipe, homemade soup, comfort food

Find it online: https://elvafood.com/leftover-ham-and-bean-soup-recipe-easy-cozy-homemade-with-rosemary/