10 Ham Bone Soup Recipes You Need to Try in 2025

Ham bone soup is a timeless classic that transforms leftover ham bones into rich, flavorful broths brimming with nutrients and heartwarming goodness.

Whether you’re looking for something comforting and familiar or bold and adventurous, these ten recipes will inspire your culinary journey in 2025.

Each recipe comes with detailed descriptions, ingredients, and step-by-step instructions so you can create delicious soups at home. From creamy chowders to spicy gumbos, there’s something here for everyone to enjoy.

1. Classic Split Pea and Ham Bone Soup

This timeless favorite combines tender split peas with the smoky flavor of ham bones for a satisfying bowl of goodness. Perfect as a winter warmer or an easy weeknight meal, this soup is hearty, nutritious, and incredibly simple to prepare. The split peas break down during cooking, creating a thick, velvety texture that pairs beautifully with the savory ham.

Ingredients:

• 1 ham bone (with some meat attached)
• 2 cups dried green split peas
• 1 large onion, diced
• 2 carrots, chopped
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups water or chicken broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Begin by rinsing the split peas under cold water to remove any debris. Set them aside while you prepare the other ingredients.
2. In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the diced onions, carrots, celery, and garlic, and sauté until softened and fragrant, about 5–7 minutes.
3. Place the ham bone into the pot along with the rinsed split peas. Pour in the water or chicken broth, ensuring everything is submerged.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 2–3 hours. Stir occasionally to prevent sticking.
5. As the soup cooks, the split peas will soften and begin to thicken the broth. Once the peas are fully tender and the soup has reached your desired consistency, carefully remove the ham bone.
6. Shred any remaining meat from the bone using two forks, discarding any fat or cartilage. Return the shredded ham to the pot and stir well.
7. Season the soup with salt and pepper to taste, keeping in mind that the ham may already contribute significant saltiness. Garnish each serving with fresh parsley before enjoying this comforting dish.

2. Hearty Potato and Kale Ham Bone Soup

A nutrient-packed twist on traditional potato soup, this version incorporates kale for added freshness and color. The combination of creamy potatoes, earthy kale, and smoky ham creates a balanced and filling meal that’s perfect for cooler evenings. This recipe is not only delicious but also packed with vitamins and minerals, making it a wholesome choice for the whole family.

Ingredients:

• 1 ham bone
• 4 medium potatoes, peeled and cubed
• 2 cups chopped kale
• 1 onion, diced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 tsp smoked paprika
• Salt and pepper to taste
• Sour cream and chives for serving

Instructions:

1. Start by placing the ham bone in a large pot and covering it with the vegetable broth. Bring the liquid to a gentle simmer over medium heat.
2. While the broth heats up, dice the onion, mince the garlic, and cube the potatoes. Add the onions and garlic to the pot and sauté briefly until they become translucent.
3. Toss in the cubed potatoes and smoked paprika, stirring to coat them evenly in the spices. Allow the mixture to simmer for about 20–25 minutes, or until the potatoes are fork-tender.
4. Next, stir in the chopped kale and continue cooking for another 5–7 minutes, allowing the greens to wilt slightly while retaining their vibrant hue.
5. Carefully remove the ham bone from the pot and shred any remaining meat. Discard the bone and return the shredded ham to the soup.
6. Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the finished soup into bowls and top each serving with a dollop of sour cream and a sprinkle of chopped chives for a touch of elegance.

3. Spicy Black Bean and Ham Bone Chili

Turn your ham bone into a zesty chili packed with protein-rich black beans and bold spices. This hearty dish is ideal for those who love a bit of heat, thanks to the addition of cayenne pepper and chili powder. It’s a one-pot wonder that’s perfect for feeding a crowd or freezing for future meals.

Ingredients:

• 1 ham bone
• 2 cans black beans, drained and rinsed
• 1 can diced tomatoes
• 1 bell pepper, chopped
• 1 onion, diced
• 3 tbsp chili powder
• 1 tsp cayenne pepper (optional)
• 4 cups beef broth
• Lime wedges for serving

Instructions:

1. Heat a drizzle of oil in a large pot over medium-high heat. Add the diced onion and chopped bell pepper, sautéing until softened and aromatic.
2. Place the ham bone in the pot and pour in the beef broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for at least 1 hour to extract maximum flavor from the bone.
3. Once the broth has developed a deep, savory taste, add the black beans, diced tomatoes, chili powder, and cayenne pepper (if using). Stir everything together and allow the chili to simmer for another hour, stirring occasionally.
4. After the second hour, carefully remove the ham bone from the pot. Shred any remaining meat from the bone and discard any unwanted parts like fat or cartilage. Return the shredded ham to the chili and mix well.
5. Serve the chili hot, accompanied by lime wedges for a refreshing burst of acidity that balances the spiciness.

4. Creamy Corn Chowder with Ham Bone

This creamy chowder blends sweet corn kernels with savory ham for a comforting blend of flavors. The richness of heavy cream combined with the natural sweetness of corn makes this soup irresistible. It’s a great way to use leftover ham bones while creating a luxurious dish that feels indulgent yet comforting.

Ingredients:

• 1 ham bone
• 2 cups fresh or frozen corn kernels
• 2 potatoes, diced
• 1 onion, chopped
• 2 cups heavy cream
• 4 cups chicken broth
• Butter and flour for roux
• Salt and pepper to taste

Instructions:

1. Begin by placing the ham bone in a large pot and covering it with chicken broth. Bring the liquid to a simmer over medium heat, allowing the flavors from the bone to infuse into the broth.
2. Meanwhile, make a roux by melting 2 tablespoons of butter in a small saucepan over medium heat. Whisk in 2 tablespoons of flour and cook, stirring constantly, until the mixture turns golden brown.
3. Add the chopped onion, diced potatoes, and corn kernels to the pot with the ham bone. Pour in the prepared roux and stir to combine.
4. Let the soup simmer gently for 20–25 minutes, or until the potatoes are tender and the broth has thickened slightly.
5. Remove the ham bone from the pot and shred any remaining meat. Discard the bone and return the shredded ham to the soup.
6. Stir in the heavy cream and let the chowder heat through without boiling. Season with salt and pepper to taste, and serve piping hot.

5. Asian-Inspired Miso Ham Bone Ramen

Give your ham bone soup an Asian flair with miso paste, ramen noodles, and bok choy. This fusion dish combines the umami-rich flavors of miso with the savory depth of ham broth, creating a comforting yet exotic bowl of goodness. Perfect for those who love bold, layered flavors, this recipe is both satisfying and easy to customize.

Ingredients:

• 1 ham bone
• 4 cups dashi stock (or chicken broth as a substitute)
• 2 tbsp white or red miso paste
• 2 packs ramen noodles (fresh or dried)
• 2 heads bok choy, halved lengthwise
• 1 egg per person (soft-boiled)
• 2 green onions, thinly sliced
• Sesame seeds and chili oil for garnish

Instructions:

1. Begin by placing the ham bone in a large pot and covering it with the dashi stock. Bring the liquid to a gentle simmer over medium heat and let it cook for about 1 hour. This allows the ham’s flavor to infuse into the broth.
2. Once the broth has developed a rich taste, carefully strain the liquid into another pot, discarding any solids except for the ham bone. Shred any remaining meat from the bone and set it aside.
3. In a small bowl, whisk the miso paste with a ladleful of hot broth until smooth. This step ensures the miso dissolves evenly without clumping. Stir the miso mixture back into the pot and return the shredded ham to the broth.
4. Cook the ramen noodles according to package instructions in a separate pot of boiling water. Drain them and divide them among serving bowls.
5. Ladle the hot broth over the noodles, ensuring each bowl gets plenty of ham pieces. Top each serving with half a head of bok choy, a soft-boiled egg, and a sprinkle of green onions.
6. Garnish with sesame seeds and a drizzle of chili oil for added texture and spice. Serve immediately and enjoy the harmonious blend of flavors.

6. Southern Collard Greens and Ham Hock Soup

Collard greens simmered with ham hocks make a soulful Southern classic that’s packed with flavor and history. This hearty soup is traditionally served during colder months but can be enjoyed year-round for its comforting qualities. The slow-cooked collards become tender and absorb the smoky essence of the ham, resulting in a deeply satisfying dish.

Ingredients:

• 1 ham bone (or smoked ham hock)
• 1 bunch collard greens, stems removed and leaves chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp red pepper flakes (adjust to taste)
• 6 cups chicken or vegetable broth
• 2 tbsp apple cider vinegar
• Salt and black pepper to taste
• Cornbread for serving (optional)

Instructions:

1. Start by heating a drizzle of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
2. Place the ham bone or ham hock into the pot and pour in the broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for at least 1 hour. This step extracts maximum flavor from the ham.
3. After an hour, add the chopped collard greens and red pepper flakes to the pot. Stir well to combine and continue simmering for another 30–40 minutes, or until the greens are tender and have absorbed the broth’s flavors.
4. Remove the ham bone or hock from the pot and shred any remaining meat. Discard the bone and return the shredded ham to the soup.
5. Stir in the apple cider vinegar, which adds brightness and balances the richness of the broth. Season with salt and black pepper to taste, keeping in mind that the ham may already contribute saltiness.
6. Serve the soup hot, accompanied by warm cornbread if desired. The combination of tangy greens and buttery cornbread is quintessentially Southern and utterly delicious.

7. Italian Wedding Soup with Ham Bone

A lighter take on Italian wedding soup featuring mini meatballs made from ground pork and ham scraps, this version incorporates the savory essence of ham bones into a delicate broth filled with vegetables and tender pasta. It’s called “wedding soup” not because it’s served at weddings, but because the ingredients marry together beautifully.

Ingredients:

• 1 ham bone
• 1 lb ground pork
• ½ cup breadcrumbs
• 1 egg
• 2 cups baby spinach leaves
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 onion, finely diced
• 4 cups chicken broth
• 1 cup small pasta shapes (such as acini di pepe or orzo)
• Parmesan cheese and fresh parsley for garnish

Instructions:

1. Begin by preparing the meatballs. In a mixing bowl, combine the ground pork, breadcrumbs, egg, and a pinch of salt and pepper. Mix until just combined, being careful not to overwork the mixture. Form the mixture into small, bite-sized meatballs.
2. Place the ham bone in a large pot and cover it with chicken broth. Bring the liquid to a simmer over medium heat and let it cook for 1 hour to develop a flavorful base.
3. While the broth simmers, heat a drizzle of olive oil in a skillet over medium heat. Add the diced onion, carrot, and celery, and sauté until softened, about 5–7 minutes. Set aside.
4. Once the broth is ready, carefully remove the ham bone and shred any remaining meat. Return the shredded ham to the pot along with the sautéed vegetables.
5. Gently drop the meatballs into the simmering broth and cook for 10–12 minutes, or until they are cooked through. Stir in the pasta and cook for another 8–10 minutes, or until the pasta is al dente.
6. Add the baby spinach leaves to the pot and cook for an additional 2–3 minutes, or until wilted. Taste and adjust the seasoning with salt and pepper as needed.
7. Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and chopped parsley. Serve hot for a comforting meal that feels like a hug in a bowl.

8. Cajun Gumbo with Ham Bone

A spicy gumbo infused with Creole flavors and chunks of ham, this recipe brings the vibrant spirit of Louisiana to your kitchen. Gumbo is a versatile dish that can include seafood, sausage, or poultry, but using ham bones adds a unique twist that enhances the overall flavor profile. Rich, hearty, and full of character, this gumbo is sure to impress.

Ingredients:

• 1 ham bone
• 1 lb smoked sausage, sliced
• 1 cup okra, sliced
• 1 onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tbsp Cajun seasoning
• 1 tbsp filé powder (optional)
• 6 cups seafood or chicken broth
• Steamed rice for serving
• Green onions and hot sauce for garnish

Instructions:

1. Heat a drizzle of oil in a large pot over medium-high heat. Add the sliced sausage and brown it slightly on all sides. Remove the sausage from the pot and set it aside.
2. In the same pot, add the diced onion, bell pepper, celery, and garlic. Sauté until the vegetables are softened and fragrant, about 5–7 minutes.
3. Place the ham bone in the pot and pour in the broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1 hour to extract the ham’s flavor.
4. After an hour, stir in the sliced okra, Cajun seasoning, and reserved sausage. Continue simmering for another 30 minutes, allowing the flavors to meld together.
5. Carefully remove the ham bone from the pot and shred any remaining meat. Discard the bone and return the shredded ham to the gumbo.
6. If using, sprinkle in the filé powder just before serving, as it thickens the gumbo when exposed to heat. Taste and adjust the seasoning with salt and pepper as needed.
7. Serve the gumbo over steamed rice, garnished with chopped green onions and a dash of hot sauce for extra kick. Enjoy this bold and flavorful dish that captures the essence of Cajun cuisine.

9. Barley and Mushroom Ham Bone Stew

Nutty barley pairs beautifully with earthy mushrooms and savory ham in this wholesome stew. Packed with fiber and protein, barley makes this dish filling and nutritious, while the mushrooms add a deep umami flavor that complements the smokiness of the ham. It’s a perfect option for chilly days when you need something hearty and comforting.

Ingredients:

• 1 ham bone
• 1 cup pearl barley
• 2 cups sliced mushrooms (cremini or button work well)
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 6 cups vegetable or chicken broth
• 2 sprigs fresh thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Place the ham bone in a large pot and cover it with broth. Bring the liquid to a simmer over medium heat and let it cook for 1 hour to develop a flavorful base.
2. While the broth simmers, heat a drizzle of olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté until golden brown and caramelized, about 8–10 minutes. Set aside.
3. Once the broth is ready, add the pearl barley, carrots, celery, onion, garlic, and thyme sprigs to the pot. Stir well to combine and continue simmering for 45–50 minutes, or until the barley is tender.
4. Stir in the caramelized mushrooms and let the stew cook for an additional 10 minutes to allow the flavors to meld.
5. Carefully remove the ham bone from the pot and shred any remaining meat. Discard the bone and return the shredded ham to the stew.
6. Season with salt and pepper to taste, and garnish with fresh parsley before serving. This hearty stew is perfect on its own or paired with crusty bread for dipping.

10. Tomato Basil Ham Bone Soup

Bright tomatoes and fragrant basil elevate this simple yet elegant soup. The acidity of the tomatoes balances the richness of the ham, while the fresh basil adds a burst of herbal freshness. This recipe is quick to prepare and delivers big on flavor, making it a go-to option for busy weeknights or lazy weekends.

Ingredients:

• 1 ham bone
• 2 cans crushed tomatoes (28 oz each)
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup fresh basil leaves, chopped
• 6 cups chicken broth
• 2 tbsp tomato paste
• 1 tsp sugar (optional, to balance acidity)
• Salt and pepper to taste
• Grated Parmesan cheese for garnish

Instructions:

1. Place the ham bone in a large pot and cover it with chicken broth. Bring the liquid to a simmer over medium heat and let it cook for 1 hour to extract the ham’s flavor.
2. While the broth simmers, heat a drizzle of olive oil in a skillet over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
3. Once the broth is ready, stir in the crushed tomatoes, tomato paste, and sautéed onions and garlic. Let the mixture simmer for 20–25 minutes, allowing the flavors to deepen.
4. Carefully remove the ham bone from the pot and shred any remaining meat. Discard the bone and return the shredded ham to the soup.
5. Stir in the chopped basil and, if desired, add a teaspoon of sugar to balance the acidity of the tomatoes. Taste and adjust the seasoning with salt and pepper as needed.
6. Ladle the soup into bowls and garnish with grated Parmesan cheese. Serve hot with crusty bread or a side salad for a complete meal.

Each of these soups showcases the versatility of ham bones, turning what might otherwise be discarded into the star ingredient of a delicious, nourishing meal. Whether you’re craving something cozy, exotic, or downright indulgent, these recipes prove that ham bone soup deserves a permanent spot in your kitchen repertoire.