Ham and Vegetable Soup

This delicious Ham and Vegetable Soup is a great way to use leftover ham and vegetables.

It seems we are always making a ham for a holiday meal. After eating ham a few days in a row, I tend to get sick of eating it. However, I was always taught not to waste food. Therefore, I cut up the ham and freeze it in containers that hold about 2 cups worth of meat. I do label and date. This way, I know what is in the container and when I froze it. I even freeze the juice! When I make a soup like this, there is rarely a need for additional seasoning.

I hope this recipe helps you save some money and inspire you to use leftovers and turn them into a new meal to feed your family for pennies.

*Post contains affiliate links*at no additional cost to you for more information please read the disclaimer on the About Us page.

Foodie Cook Books

Everyday Clearance on Baking Supplies

Leftover Party Tray

Recently, we hosted a party for over 100 people and the venue that hosted the party for us had vegetable platters leftover. We took them home and when I took out the vegetables for the family to eat the next day, the cauliflower was already getting bad spots on them. I was really disappointed to see that. Of course, being the penny-pinching frugal gourmet that I am, I cut off the bad spots and used it anyway. Here are the before and after pictures…see, no need to throw away. The carrots and the broccoli was just fine yet, but I wanted to get that used too.
Cauliflower with brown spotCauliflower with brown spot removed

Quick Meals

On the nights when I get home from work late, I welcome my freezer stash. I can quickly make up a home-cooked meal that doesn’t brake the bank.


When freezing the extra juice from meat that I cook, the fat solidifies on the top. Once the container is thawed enough, you can scrape the extra fat off the top-or in today’s case, it was still frozen, but thawed enough to be removed from the container. I removed it, put it on the cutting board and cut off the fat. Then, I returned it to the original container and waited a few minutes until the vegetables were cooked. I feel that this makes it much healthier to use. I have have pictures below showing you the difference.

Frozen ham juice with fat on topFrozen ham juice with fat cut offfrozen ham juice

Email Address

Pattern Princess Shop A Few of My Favorite Things

The bamboo cutting board below is like the one I use on a daily basis. I have had mine almost 20 years…it is the ONLY one I use. I love bamboo because the juices to not soak into the wood. It cleans off easily. Is large enough to do a lot of work on it.

Shop all Sale & Clearance at VivaTerra
Stonewall Kitchen, LLC

Print Recipe
Ham and Vegetable Soup Yum
Ham and Vegetable Soup
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Ham and Vegetable Soup
  1. In a large soup kettle, add olive oil, vegetables, and the onion. Cook over medium-high head until 1/2 cooked through.
    Cooked Vegetables
  2. While the vegetables are cooking, dice the ham pieces.
    Diced Ham
  3. Remove the fat from the ham juice-I talk about that process-with pictures above. Add the juice to the kettle.
    Frozen ham juice added to soup
  4. Add the can of beans. Put enough water in the kettle to make the soup the desired consistency you want for soup. maybe a couple of cups of liquid.
  5. Bring the soup to a boil. Taste to see if it needs any seasoning. Mine did not. Enjoy...your soup is ready.
Recipe Notes

You might also be interested in these recipes.

Beef Tacos filled with toppings
Tacos filled with toppings

chicken noodle soup
Chicken Noodle Soup in a Snap

I use vitamins from Puritans Pride all the time. Great products and deep discounts.
Puritan's Pride Quality Vitamins

If you loved this post, share on your fave social media links. It helps to show me that these types of posts are helpful – thank you!

Flowers***Order Today & Save 10%! No Sales Tax, Same Day Delivery

Leave a Reply

Your email address will not be published. Required fields are marked *