20 Delicious Ham Soup Recipes Comforting

Dive into the cozy world of comfort food with our roundup of 20 delicious ham soup recipes! Perfect for those chilly evenings or when you’re craving something hearty and satisfying, these soups are sure to warm your soul. Whether you’re a seasoned chef or a kitchen newbie, there’s a recipe here to inspire your next meal. Keep reading to discover your new favorite bowl of comfort!

Classic Ham and Potato Soup

Zesty mornings call for comforting bowls of Classic Ham and Potato Soup, a dish that reminds me of my grandmother’s kitchen where the aroma of simmering ham bones would fill the air. It’s the perfect blend of hearty and homely, with chunks of tender potatoes and rich, smoky ham in every spoonful.

Ingredients

• 2 tablespoons clarified butter
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 3 cups diced Yukon Gold potatoes
• 2 cups diced smoked ham
• 4 cups chicken stock
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
4. Add the diced Yukon Gold potatoes and smoked ham, stirring to coat with the butter and onion mixture.
5. Pour in the chicken stock, ensuring all ingredients are submerged, and bring to a gentle boil.
6. Reduce heat to low, cover, and simmer for 20 minutes, or until the potatoes are fork-tender.
7. Stir in the heavy cream and fresh thyme leaves, heating through for another 5 minutes without boiling to prevent curdling.
8. Season with salt and freshly ground black pepper, adjusting to your preference.

Buttery and rich, this soup boasts a velvety texture with the perfect balance of smokiness from the ham and earthiness from the thyme. Serve it with a crusty baguette for dipping, or top with a sprinkle of sharp cheddar for an extra layer of flavor.

Slow Cooker Ham and Bean Soup

Just when I thought my slow cooker couldn’t surprise me anymore, this Ham and Bean Soup came along and proved me wrong. It’s the kind of dish that fills your home with comforting aromas, making everyone ask, ‘What’s cooking?’ with hopeful eyes.

Ingredients

• 1 lb dried navy beans, soaked overnight
• 1.5 lbs smoked ham hock
• 1 large yellow onion, finely diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups chicken stock, low-sodium
• 2 bay leaves
• 1 tsp dried thyme
• 1 tbsp apple cider vinegar
• Freshly ground black pepper, to taste

Instructions

1. Drain the soaked navy beans and rinse under cold water. Set aside.
2. In a 6-quart slow cooker, combine the navy beans, ham hock, diced onion, carrots, celery, and minced garlic.
3. Pour in the chicken stock, ensuring all ingredients are submerged. Add the bay leaves and dried thyme.
4. Cover and cook on LOW for 8 hours, or until the beans are tender and the ham is falling off the bone.
5. Remove the ham hock from the slow cooker. Let it cool slightly, then shred the meat, discarding the bone and any excess fat.
6. Return the shredded ham to the slow cooker. Stir in the apple cider vinegar and season with freshly ground black pepper.
7. Continue to cook on LOW for an additional 30 minutes to allow the flavors to meld.
8. Remove the bay leaves before serving.

Velvety beans and smoky ham come together in this soup for a texture that’s both hearty and comforting. Serve it with a slice of crusty bread for dipping, or top with a sprinkle of fresh parsley for a pop of color and freshness.

Creamy Ham and Corn Chowder

Gathering around the table for a warm bowl of soup is one of my favorite ways to end a busy day, especially when it’s as comforting as this creamy ham and corn chowder. It’s a dish that reminds me of family dinners during the chilly months, where every spoonful feels like a hug.

Ingredients

• 2 tablespoons clarified butter
• 1 cup diced yellow onion
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken stock, preferably homemade
• 2 cups diced ham, preferably from a smoked, bone-in shank
• 2 cups fresh corn kernels
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. In a large pot, melt the clarified butter over medium heat until shimmering.
2. Add the diced onion, celery, and carrot, sautéing until the vegetables are translucent, about 5 minutes.
3. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
4. Sprinkle the flour over the vegetables, stirring constantly to create a roux, cook for 2 minutes.
5. Gradually whisk in the chicken stock, ensuring no lumps remain, and bring to a simmer.
6. Add the diced ham and corn kernels, simmering for 10 minutes to allow the flavors to meld.
7. Reduce the heat to low and stir in the heavy cream and thyme leaves, heating through without boiling.
8. Season with salt and freshly ground black pepper, adjusting to your preference.

Lusciously creamy with a smoky depth from the ham, this chowder is a delightful balance of sweet corn and savory broth. Serve it with a sprinkle of crispy bacon or a dash of hot sauce for an extra kick.

Split Pea Soup with Ham

There’s something incredibly comforting about a bowl of split pea soup with ham, especially on a chilly evening. I remember my grandmother stirring a pot of this hearty soup, the aroma filling the kitchen, promising warmth and satisfaction with every spoonful.

Ingredients

• 1 lb dried green split peas, rinsed and drained
• 1 large yellow onion, finely diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 lb smoked ham hock
• 6 cups chicken stock, low-sodium
• 2 tbsp unsalted butter
• 1 tsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. In a large Dutch oven, melt the unsalted butter over medium heat until foaming subsides.
2. Add the finely diced yellow onion, diced carrots, and diced celery stalks. Sauté until the vegetables are softened, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and fresh thyme leaves, cooking for an additional 1 minute until fragrant.
4. Add the rinsed and drained green split peas, smoked ham hock, chicken stock, and bay leaf to the pot. Bring to a boil, then reduce heat to low, covering partially.
5. Simmer the soup for 1 hour and 30 minutes, stirring occasionally, until the split peas are completely tender and the soup has thickened.
6. Remove the ham hock from the soup. Once cool enough to handle, shred the meat from the bone, discarding any fat or skin. Return the shredded ham to the pot.
7. Season the soup with salt and freshly ground black pepper to taste. Remove and discard the bay leaf before serving.

Zesty and rich, this split pea soup with ham boasts a velvety texture that’s both hearty and comforting. Serve it with a sprinkle of fresh thyme on top or a side of crusty bread for dipping, making it a meal to remember.

Ham and Cheese Soup

There’s something incredibly comforting about a bowl of Ham and Cheese Soup, especially on those chilly evenings when all you want is to wrap your hands around something warm. I remember the first time I made this; it was a happy accident, a way to use up leftover holiday ham, and it’s been a staple in my kitchen ever since.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 2 cups chicken stock
• 2 cups diced cooked ham
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 2 cups sharp cheddar cheese, grated
• 1/2 cup heavy cream
• Salt and freshly ground black pepper, to taste

Instructions

1. In a large pot, melt the unsalted butter over medium heat until it begins to foam slightly.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
4. Sprinkle the all-purpose flour over the onions and garlic, stirring constantly to form a roux, cook for 2 minutes to remove the raw flour taste.
5. Gradually whisk in the whole milk and chicken stock, ensuring no lumps remain, and bring the mixture to a gentle simmer.
6. Add the diced cooked ham, Dijon mustard, and smoked paprika, stirring to combine, and let the soup simmer for 10 minutes to allow the flavors to meld.
7. Reduce the heat to low and gradually add the grated sharp cheddar cheese, stirring until completely melted and the soup is smooth.
8. Stir in the heavy cream and season with salt and freshly ground black pepper to taste, then remove from heat.
9. Let the soup sit for 5 minutes before serving to allow it to thicken slightly.

Velvety smooth with a rich, smoky depth from the ham and paprika, this soup is a hug in a bowl. Serve it with a side of crusty bread for dipping, or for an extra touch of indulgence, top with a sprinkle of crispy fried onions.

Ham and Lentil Soup

After a chilly morning walk with my dog, I found myself craving something hearty yet wholesome to warm up. That’s when I remembered my grandmother’s Ham and Lentil Soup, a dish that perfectly balances richness and nutrition. It’s a recipe that has been passed down through generations, and today, I’m excited to share my version with you.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup diced yellow onion
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 1 cup dried green lentils, rinsed
• 4 cups low-sodium chicken stock
• 1 cup diced smoked ham
• 1 bay leaf
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon sea salt

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced yellow onion, carrot, and celery to the pot. Sauté until the vegetables are softened, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
4. Add the rinsed green lentils, low-sodium chicken stock, diced smoked ham, bay leaf, freshly ground black pepper, and sea salt to the pot. Bring to a boil.
5. Reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
6. Remove the bay leaf before serving. For a smoother texture, blend half of the soup and mix it back in.

Just like that, you’ve got a bowl of comforting Ham and Lentil Soup that’s both nourishing and flavorful. The lentils provide a creamy texture, while the smoked ham adds a depth of flavor that’s irresistibly savory. Serve it with a slice of crusty bread for a complete meal that feels like a hug from the inside.

Ham and Vegetable Soup

Nothing warms the soul quite like a hearty bowl of Ham and Vegetable Soup, especially on a chilly evening. I remember my grandmother simmering a pot on the stove, the aroma filling every corner of her cozy kitchen. It’s a tradition I’ve lovingly carried into my own home, tweaking the recipe here and there to make it my own.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup diced yellow onion
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 2 cloves garlic, minced
• 4 cups low-sodium chicken stock
• 2 cups diced ham, preferably from a smoked, bone-in shank
• 1 cup diced Yukon Gold potatoes
• 1 bay leaf
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the diced yellow onion, celery, and carrot. Sauté until the vegetables are softened and the onions are translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, ensuring it doesn’t burn.
4. Pour in the low-sodium chicken stock, followed by the diced ham, Yukon Gold potatoes, and bay leaf. Bring the mixture to a boil.
5. Reduce the heat to low, cover, and simmer for 25 minutes, or until the potatoes are tender when pierced with a fork.
6. Remove the bay leaf and discard. Stir in the freshly ground black pepper and chopped fresh parsley.
7. Ladle the soup into bowls and serve hot. For an extra touch of comfort, pair with a slice of crusty artisan bread.

My favorite thing about this soup is how the smoky ham infuses the broth with depth, while the vegetables add a fresh, slightly sweet contrast. It’s a dish that feels both nourishing and indulgent, perfect for sharing with loved ones or savoring solo on a quiet night.

Ham and Wild Rice Soup

Few things comfort the soul quite like a bowl of hearty Ham and Wild Rice Soup on a chilly evening. I remember first stumbling upon this recipe during a snowy weekend getaway in Minnesota, where the locals swore by its warming powers. Now, it’s a staple in my kitchen, especially when I’m craving something that feels like a hug in a bowl.

Ingredients

• 1 cup wild rice, rinsed
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups ham stock
• 2 cups diced cooked ham
• 1 cup heavy cream
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper

Instructions

1. In a large pot, melt the clarified butter over medium heat until shimmering.
2. Add the onion, carrots, and celery, sautéing until the onions are translucent and the vegetables are softened, about 5 minutes.
3. Stir in the garlic and cook for an additional 30 seconds, until fragrant.
4. Pour in the ham stock and add the wild rice. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
5. Add the diced ham, heavy cream, and thyme leaves. Simmer uncovered for an additional 10 minutes to allow the flavors to meld.
6. Season with salt and freshly ground black pepper to taste. For a smoother texture, blend half of the soup and stir it back into the pot.

Great for those who appreciate a soup with substance, this Ham and Wild Rice Soup boasts a creamy texture with the earthy chew of wild rice and the smoky depth of ham. Serve it with a crusty baguette for dipping, or top with a sprinkle of crispy fried onions for an extra crunch.

Ham and Mushroom Soup

Venturing into the cozy realm of comfort foods, I stumbled upon a Ham and Mushroom Soup recipe that’s become a staple in my kitchen. It’s the perfect blend of hearty and soothing, especially on those chilly evenings when all you crave is a bowl of warmth. I remember tweaking this recipe one rainy afternoon, adding a splash of cream for richness, and it’s been a hit ever since.

Ingredients

• 2 tablespoons clarified butter
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1.5 cups sliced cremini mushrooms
• 1 cup diced ham, preferably from a smoked, bone-in shank
• 4 cups chicken stock, homemade preferred
• 1/2 cup heavy cream
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the diced yellow onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, ensuring it doesn’t brown.
4. Add the sliced cremini mushrooms, cooking until they release their moisture and begin to brown, approximately 7 minutes.
5. Incorporate the diced ham, stirring to combine with the vegetables, and cook for 2 minutes to slightly crisp the edges.
6. Pour in the chicken stock, bringing the mixture to a gentle boil, then reduce heat to simmer for 15 minutes to meld flavors.
7. Stir in the heavy cream and fresh thyme leaves, simmering for an additional 5 minutes to thicken slightly.
8. Season with salt and freshly ground black pepper, adjusting to your preference, but remember the ham adds saltiness.

Out of the pot, this soup boasts a velvety texture with the earthy depth of mushrooms and the smoky richness of ham. Serve it with a crusty baguette for dipping, or for an extra touch, garnish with a sprinkle of crispy fried onions for contrast.

Ham and Barley Soup

Yesterday, as the rain drizzled outside, I found myself craving something hearty and comforting—a soup that could warm the soul and fill the kitchen with an aroma that promised coziness. That’s when I decided to whip up a batch of Ham and Barley Soup, a dish that reminds me of my grandmother’s kitchen, where every spoonful was a hug.

Ingredients

• 1 tablespoon olive oil
• 1 cup diced yellow onion
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 2 cloves garlic, minced
• 1 cup pearl barley, rinsed
• 6 cups ham stock
• 2 cups diced cooked ham
• 1 bay leaf
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced yellow onion, celery, and carrot to the pot. Sauté until the vegetables are softened, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook until fragrant, about 30 seconds.
4. Add rinsed pearl barley to the pot, stirring to coat the grains with the oil and vegetables.
5. Pour in ham stock, add diced cooked ham, bay leaf, and freshly ground black pepper. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 45 minutes, or until the barley is tender.
7. Remove the bay leaf and stir in chopped fresh parsley before serving.

This soup is a delightful harmony of textures, with the barley offering a chewy contrast to the tender ham and vegetables. The rich, smoky flavor of the ham stock infuses every bite, making it a perfect dish for a chilly evening. Serve it with a slice of crusty bread for dipping, and you’ve got a meal that’s both satisfying and soul-warming.

Ham and Tomato Soup

Gathering around the kitchen on a chilly evening, I often find myself craving something hearty yet simple to whip up. That’s when my go-to Ham and Tomato Soup comes to mind, a dish that’s as comforting as it is effortless to make, perfect for those nights when you want warmth without the wait.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 cup diced ham, preferably from a smoked, bone-in shank
• 4 cups crushed tomatoes, preferably San Marzano
• 4 cups chicken stock, homemade if possible
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup heavy cream
• Salt, to adjust seasoning

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, ensuring it doesn’t brown.
4. Add the diced ham to the pot and cook for 2 minutes to lightly brown, stirring frequently.
5. Pour in the crushed tomatoes and chicken stock, then add the fresh thyme leaves and freshly ground black pepper.
6. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, allowing the flavors to meld.
7. Stir in the heavy cream and adjust the seasoning with salt if necessary, simmering for an additional 5 minutes.

Silky with a robust depth from the smoked ham, this soup strikes a perfect balance between richness and acidity. Serve it with a crusty baguette for dipping, or top with a dollop of crème fraîche for an extra layer of luxury.

Ham and Pumpkin Soup

Unbelievably comforting and perfect for those chilly evenings, this Ham and Pumpkin Soup is a dish that brings back memories of my grandmother’s kitchen. It’s a hearty, flavorful blend that combines the smokiness of ham with the sweet, earthy tones of pumpkin, creating a bowl of warmth that’s both nourishing and satisfying.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup diced smoked ham, preferably from the shank
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 3 cups pumpkin puree, homemade or canned
• 4 cups chicken stock, low-sodium
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup heavy cream
• Salt and freshly ground black pepper, to season
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced smoked ham and cook until lightly browned, stirring occasionally, about 5 minutes. Tip: Browning the ham enhances its smoky flavor, adding depth to the soup.
3. Stir in the finely diced yellow onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
4. Pour in the pumpkin puree and chicken stock, stirring to combine. Bring the mixture to a simmer.
5. Season with ground cinnamon and nutmeg, then reduce the heat to low. Cover and let the soup simmer for 20 minutes to meld the flavors. Tip: Simmering slowly allows the spices to infuse the soup evenly.
6. Stir in the heavy cream and season with salt and freshly ground black pepper to taste. Heat through for another 5 minutes. Tip: Adding the cream last prevents it from curdling and ensures a smooth texture.
7. Ladle the soup into bowls and garnish with chopped fresh parsley before serving.

Generously ladled into bowls, this soup boasts a velvety texture with a perfect balance of sweet and savory notes. Serve it with a side of crusty bread for dipping, or top with a dollop of sour cream for an extra layer of richness.

Ham and Spinach Soup

Gathering around the table for a warm bowl of soup is one of my favorite ways to unwind after a long day, especially when it’s as comforting and nutritious as this Ham and Spinach Soup. I remember the first time I whipped this up on a chilly evening; the aroma alone was enough to make my kitchen feel like home.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup diced ham, preferably from a smoked, bone-in shank
• 4 cups low-sodium chicken stock
• 1 large russet potato, peeled and cubed into 1/2-inch pieces
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon freshly ground black pepper
• 4 cups fresh spinach leaves, stems removed and leaves roughly chopped
• 1/2 cup heavy cream
• Salt, to adjust seasoning

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, stirring occasionally, for about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
4. Add the diced ham and cook until lightly browned, about 3 minutes, to develop flavor.
5. Pour in the chicken stock, then add the cubed potato, thyme, and black pepper. Bring to a boil.
6. Reduce heat to a simmer and cook until the potato is tender, about 15 minutes, skimming any foam that rises to the surface.
7. Stir in the spinach and cook just until wilted, about 2 minutes, to retain its vibrant color and nutrients.
8. Lower the heat to the lowest setting and gently stir in the heavy cream, warming it through without boiling to prevent curdling.
9. Taste and adjust the seasoning with salt if necessary, keeping in mind the ham’s saltiness.

Now, this soup boasts a velvety texture with the heartiness of ham and potatoes, balanced by the freshness of spinach. For an extra touch, serve it with a sprinkle of crispy croutons or a dollop of sour cream to elevate each spoonful.

Ham and Sweet Potato Soup

There’s something incredibly comforting about a bowl of Ham and Sweet Potato Soup, especially on a chilly evening. I remember the first time I whipped this up; it was a happy accident that turned into a family favorite, proving that the best dishes often come from improvisation.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 pound smoked ham, cubed
• 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
• 4 cups chicken stock, homemade preferred
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• Salt and freshly ground black pepper, to season
• 1/2 cup heavy cream
• Fresh parsley, finely chopped for garnish

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cubed smoked ham, cooking for another 3 minutes until the ham begins to brown slightly.
4. Add the diced sweet potatoes, chicken stock, smoked paprika, and ground cinnamon. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes, or until the sweet potatoes are tender.
5. Using an immersion blender, partially puree the soup to thicken it slightly while leaving some chunks for texture. Alternatively, transfer 2 cups of the soup to a blender, puree, and return to the pot.
6. Stir in the heavy cream and season with salt and freshly ground black pepper to taste. Heat through for another 2 minutes.
7. Ladle the soup into bowls and garnish with finely chopped fresh parsley before serving.

You’ll love the creamy texture and the smoky-sweet harmony of flavors in this soup. For an extra touch of elegance, serve it with a drizzle of truffle oil or a side of crusty artisan bread.

Ham and Cabbage Soup

Kind of like a warm hug on a chilly evening, this Ham and Cabbage Soup has been a staple in my kitchen for years. It’s the perfect blend of simplicity and comfort, reminding me of my grandmother’s cooking, where every ingredient had a purpose and every meal told a story.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 pound smoked ham hock
• 1 medium head green cabbage, cored and chopped
• 4 cups chicken stock, homemade preferred
• 2 cups water
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 bay leaf

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, ensuring it doesn’t brown.
4. Place the smoked ham hock in the pot, searing on all sides for about 2 minutes per side to develop flavor.
5. Add the chopped green cabbage, stirring to combine with the onions and garlic, and cook until slightly wilted, about 3 minutes.
6. Pour in the chicken stock and water, then add the kosher salt, freshly ground black pepper, and bay leaf.
7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour and 30 minutes, or until the ham hock is tender and the flavors have melded.
8. Remove the ham hock from the soup, let it cool slightly, then shred the meat, discarding the bone and any excess fat.
9. Return the shredded ham to the pot, stir to combine, and simmer uncovered for an additional 10 minutes to thicken slightly.
10. Discard the bay leaf before serving.

You’ll love the tender chunks of ham against the slightly sweet, softened cabbage, all swimming in a richly flavored broth. For an extra touch, serve with a dollop of sour cream and a sprinkle of fresh dill.

Ham and Broccoli Soup

Goodness, there’s nothing quite like a warm bowl of Ham and Broccoli Soup to make a chilly evening feel like a cozy hug. I remember the first time I whipped this up, it was a happy accident—leftover ham from Sunday dinner and a bunch of broccoli that needed using. Now, it’s a staple in my kitchen, especially when I’m craving something hearty yet simple.

Ingredients

• 2 tablespoons clarified butter
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 3 cups chicken stock, homemade preferred
• 2 cups heavy cream
• 3 cups broccoli florets, chopped
• 2 cups diced cooked ham
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon nutmeg, freshly grated

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Pour in the chicken stock and bring to a gentle boil, then reduce heat to simmer for 10 minutes to meld flavors.
5. Add the heavy cream, broccoli florets, and diced ham, stirring to combine. Simmer for 15 minutes, or until the broccoli is tender but still vibrant green.
6. Season with sea salt, freshly ground black pepper, and freshly grated nutmeg. Stir well to distribute the seasonings evenly.
7. Tip: For a smoother texture, blend half the soup before returning it to the pot. Tip: Always taste and adjust seasoning before serving. Tip: Garnish with a drizzle of cream or a sprinkle of nutmeg for an elegant finish.

Kindly note, this soup boasts a creamy texture with the perfect balance of salty ham and earthy broccoli. Serve it with a side of crusty bread for dipping, or top with crispy croutons for added crunch.

Ham and Cauliflower Soup

Delightfully creamy and comforting, this Ham and Cauliflower Soup is my go-to when I need something hearty yet healthy. It’s a dish that reminds me of cozy Sunday dinners at my grandma’s, where the aroma of simmering soup would fill the house. I’ve tweaked her original recipe to include a bit more cauliflower for an extra nutritional punch, and trust me, it’s just as delicious.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 large head cauliflower, cut into small florets
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups diced cooked ham
• 1/2 cup sharp cheddar cheese, grated
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Add the cauliflower florets to the pot, stirring to coat them with the onion and garlic mixture.
5. Pour in the chicken broth, ensuring the cauliflower is fully submerged. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes, or until the cauliflower is tender.
6. Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend only half the soup.
7. Stir in the heavy cream, smoked paprika, and black pepper, heating the soup through for about 2 minutes.
8. Add the diced ham and grated cheddar cheese, stirring until the cheese is melted and the ham is warmed, about 3 minutes.
9. Garnish with fresh parsley before serving.

Creamy with a smoky depth from the paprika and ham, this soup is a bowl of comfort. Serve it with a side of crusty bread for dipping, or top with extra cheese and a sprinkle of red pepper flakes for a bit of heat. It’s a versatile dish that’s as satisfying for a weeknight dinner as it is for impressing guests.

Ham and Zucchini Soup

Gathering around the table for a warm bowl of soup is one of my favorite ways to unwind after a long day, especially when it’s as comforting and versatile as this Ham and Zucchini Soup. I remember the first time I whipped this up on a chilly evening, the aroma filling the kitchen was absolutely irresistible, and the taste? Even better.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1.5 cups diced ham, preferably from a smoked, bone-in shank
• 3 cups zucchini, cut into 1/2-inch cubes
• 4 cups low-sodium chicken stock
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon freshly ground black pepper
• 1 bay leaf

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
4. Add the diced ham to the pot and cook for 3 minutes, allowing it to lightly brown.
5. Incorporate the zucchini cubes and sauté for another 5 minutes until they begin to soften.
6. Pour in the low-sodium chicken stock, then add the fresh thyme leaves, freshly ground black pepper, and bay leaf.
7. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, allowing the flavors to meld.
8. Remove the bay leaf before serving.

Ladling this soup into bowls, you’ll notice the perfect balance of textures—the tender zucchini and hearty ham pieces swimming in a savory broth. For an extra touch, garnish with a sprinkle of grated Parmesan or a drizzle of high-quality olive oil right before serving.

Ham and Carrot Soup

After a chilly morning walk with my dog, I found myself craving something warm and comforting, yet simple enough to whip up without a fuss. That’s when I remembered my grandmother’s ham and carrot soup, a dish that’s as nourishing as it is straightforward, perfect for those days when you need a little extra warmth.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 pound carrots, peeled and sliced into 1/4-inch rounds
• 4 cups low-sodium chicken stock
• 1 cup diced cooked ham
• 1/2 teaspoon freshly ground black pepper
• 1 bay leaf
• 1/4 cup heavy cream
• Salt to taste

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for an additional 30 seconds, just until fragrant.
4. Add the sliced carrots, low-sodium chicken stock, diced cooked ham, freshly ground black pepper, and bay leaf to the pot. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, or until the carrots are tender when pierced with a fork.
6. Remove the bay leaf and stir in the heavy cream. Adjust salt to taste, if necessary.
7. Serve hot, garnished with a sprinkle of freshly ground black pepper or a drizzle of cream for an extra touch of richness.

With its velvety texture and the sweet earthiness of carrots balanced by the smoky depth of ham, this soup is a humble yet sophisticated dish. Try serving it with a slice of crusty bread for dipping, or top with fresh herbs for a pop of color and flavor.

Ham and Leek Soup

Few things comfort the soul quite like a bowl of Ham and Leek Soup on a chilly evening. I remember my grandmother stirring a pot of this golden goodness, the aroma filling every corner of her cozy kitchen. It’s a dish that speaks of home, of simplicity, and of the magic that happens when a few humble ingredients come together.

Ingredients

• 2 tbsp clarified butter
• 2 large leeks, white and light green parts only, thinly sliced
• 1 cup diced ham, preferably from a pasture-raised source
• 4 cups chicken stock, homemade if possible
• 1 cup heavy cream
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the thinly sliced leeks, stirring occasionally, until they soften and become translucent, about 5 minutes.
3. Introduce the diced ham to the pot, sautéing for another 3 minutes to lightly brown the edges.
4. Pour in the chicken stock, bringing the mixture to a gentle boil before reducing the heat to a simmer. Tip: Skimming any impurities that rise to the surface will result in a clearer soup.
5. Allow the soup to simmer uncovered for 20 minutes, letting the flavors meld beautifully.
6. Stir in the heavy cream and fresh thyme leaves, heating through for another 5 minutes without boiling. Tip: Adding the cream off the heat prevents curdling.
7. Season with salt and freshly ground black pepper, adjusting to your preference. Tip: Taste as you go to ensure the perfect balance of flavors.

Delightfully creamy with a subtle sweetness from the leeks and a smoky depth from the ham, this soup is a testament to the beauty of simple ingredients. Serve it with a crusty baguette for dipping, or top with a sprinkle of crispy fried leeks for an extra layer of texture.

Conclusion

Savory and satisfying, our roundup of 20 Delicious Ham Soup Recipes offers a treasure trove of comfort for every home cook. Whether you’re craving classic flavors or eager to try something new, there’s a bowl here with your name on it. Don’t forget to share which recipe warmed your heart, leave a comment below, and pin your favorites to spread the coziness on Pinterest. Happy cooking!

Bella Bacinos