Easy Ham Soup Recipes

Turn leftover cooked ham into a warm family meal with these easy ham soup recipes. Choose a light ham and vegetable soup, a creamy slow cooker corn chowder, or a cheesy ham and macaroni chowder.

Ham works especially well in soup because it adds smoky, savory flavor without requiring a long cooking time. These recipes are also flexible enough to use vegetables, pasta, potatoes, corn, and other ingredients already in your refrigerator or freezer.

New to making soup? Visit our How to Make Soup lesson to learn about broth, chowder, simmering, seasoning, and safe ways to thicken soup.

Bowls of homemade ham soup with vegetables

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Start Here: Choose a Ham Soup

Want a lighter soup? Make the Ham and Vegetable Soup with broth, potatoes, broccoli, and cauliflower.
Using a slow cooker? Try the Slow Cooker Ham Corn Chowder.
Need a filling family meal? Choose the Ham Macaroni and Cheese Chowder.
Have a ham bone and dried beans? Visit the separate Bean Soup Recipes page for ham and bean soup.
Have more potatoes than ham? Browse the Potato Soup Recipes collection.

Kid Chef Jobs

Measure broth, milk, vegetables, pasta, and seasonings.
Rinse potatoes and vegetables before an adult cuts them.
Separate broccoli and cauliflower into small florets.
Add cooled ingredients to the soup pot or slow cooker.
Stir ingredients together before cooking.
Grate cheese with supervision.
Taste the finished soup and decide whether it needs more pepper or seasoning.

Adult job: Handle hot burners, boiling liquid, sharp knives, and the heated slow cooker insert.

Using Leftover Ham Safely

Keep cooked ham refrigerated until you are ready to use it, and use refrigerated leftovers within 3-4 days. Cut away excess fat, dice the ham into bite-size pieces, and add it near the end of stovetop cooking when possible. Because the ham is already cooked, it only needs enough time to heat through and flavor the soup.

Ham and Vegetable Soup

This light broth-based soup combines tender potatoes, broccoli, cauliflower, and cooked ham. It is a useful recipe for practicing simmering and checking vegetables for tenderness.

Yield: About 6 servings

Cooking method: Stovetop

Ingredients

8 cups low-sodium chicken broth or homemade broth
2 medium potatoes, cut into small cubes, or about 2 cups cubed potatoes
1 1/2 cups broccoli florets
1 cup cauliflower florets
1/4 teaspoon ground nutmeg, optional
1/2 to 1 cup chopped cooked ham
Black pepper, to taste

Directions

Pour the chicken broth into a large soup pot.
Add the cubed potatoes and bring the broth to a gentle boil over medium-high heat.
Reduce the heat and simmer for 10-15 minutes, or until the potatoes are almost tender.
Add the broccoli, cauliflower, and nutmeg.
Continue simmering for about 5 minutes, or until the vegetables are tender but not mushy.
Stir in the chopped ham.
Cook for another 2-3 minutes, or until the ham is heated through.
Taste and add black pepper or other seasonings as needed.

Use What You Have: Replace part of the broccoli or cauliflower with carrots, peas, green beans, corn, or another quick-cooking vegetable. Learn more about preparing vegetables in the How to Cook Vegetables lesson.

Slow Cooker Ham Corn Chowder

Frozen hash browns, corn, cooked ham, and cream soup make this an easy dump-and-stir meal for practicing slow cooker skills. Hash browns with peppers and onions add flavor without requiring extra chopping.

Yield: About 4-6 servings

Cooking method: Slow cooker

Ingredients

1 cup frozen hash browns with peppers and onions
1 cup cooked ham, diced
1 package (10 ounces) frozen corn
1 can (10 to 10 1/2 ounces) condensed cream of mushroom soup or homemade
2 to 2 1/2 cups milk
Black pepper, to taste
Salt, if needed

Directions

Add the frozen hash browns, diced ham, frozen corn, condensed soup, and 2 cups milk to the slow cooker.
Stir until the condensed soup is evenly mixed with the milk.
Cover and cook on Low for 5-7 hours.
Stir the chowder near the end of cooking.
Add up to 1/2 cup additional milk if the chowder is thicker than you prefer.
Taste before adding salt because the ham and condensed soup may already contain plenty.
Season with black pepper and serve warm.

Easy Substitution: Replace the ham with diced cooked chicken for a chicken and corn chowder. For a from-scratch version using potatoes and a milk-and-flour base, try the Chicken Potato Corn Chowder.

Ham Macaroni and Cheese Chowder

This filling chowder combines pasta, ham, vegetables, milk, and melted cheese. Cooking the macaroni directly in the broth helps thicken the soup and keeps the recipe in one pot. Children can also practice the gentle heat used when making a creamy white or cheese sauce.

Yield: 4 servings

Cooking method: Stovetop

Ingredients

1 can (14 ounces) low-sodium chicken broth or homemade broth
1 cup water
1 cup elbow macaroni or another small pasta shape
1 cup frozen corn
1 cup frozen peas and carrots
1 cup cooked ham, diced
6 ounces American cheese or mild cheddar cheese, cubed or shredded
1 cup milk
Black pepper, to taste

Directions

Pour the chicken broth and water into a large saucepan.
Bring the liquid to a boil over medium-high heat.
Add the macaroni and reduce the heat to medium-low.
Simmer for about 10–12 minutes, stirring occasionally, until the pasta is tender. Do not drain.
Stir in the corn, peas and carrots, and diced ham.
Add the cheese and milk.
Cook over low heat for about 5 minutes, stirring frequently, until the cheese is completely melted and the vegetables are hot.
Do not allow the chowder to boil after adding the milk and cheese.
Season with black pepper and serve warm.

Pasta Tip: This chowder will continue to thicken as it stands because the pasta absorbs liquid. Stir in a little extra milk or broth when reheating leftovers.

Easy Ham Soup Variations

Use the recipes as starting points and adjust them according to the ingredients your family enjoys.

Add more vegetables: Try carrots, peas, green beans, celery, spinach, zucchini, or diced bell peppers.
Change the starch: Replace some of the potatoes or pasta with cooked rice, barley, or another whole grain.
Add beans: Stir canned white beans into the Ham and Vegetable Soup for extra protein and fiber.
Make it creamier: Blend a cup of cooked potatoes and broth, then stir the mixture back into the soup.
Add herbs: Try parsley, thyme, Italian seasoning, or a small amount of rosemary. Learn more in the Cooking with Herbs and Spices lesson.
Use another cooked meat: Substitute cooked chicken or turkey when you do not have ham.

Storing and Freezing Ham Soup

Cool leftover soup promptly and store it in covered containers in the refrigerator.
Use refrigerated soup within 3–4 days.
Broth-based Ham and Vegetable Soup generally freezes better than milk-and-cheese chowders.
Milk-based soups may separate or become grainy after freezing and reheating.
If freezing the vegetable soup, use freezer-safe containers and leave a little room at the top for expansion.
Thaw frozen soup in the refrigerator and reheat until steaming hot throughout.
Add extra broth or milk when reheating if potatoes or pasta have absorbed too much liquid.

Ham and Potato Soup Recipe Video

Watch how ham and potatoes can be combined in another hearty soup variation.

Frequently Asked Questions About Ham Soup

What kind of ham works best in soup?

Cooked holiday ham, ham steak, spiral ham, or another fully cooked ham can all work. Dice the ham into small pieces and remove excessive fat before adding it to the soup.

When should I add cooked ham to soup?

Add cooked ham near the end of stovetop cooking so it heats through without becoming dry. In slow cooker recipes, it may be added at the beginning for convenience, although adding it during the final 30–60 minutes can help preserve its texture.

Can I use a ham bone in these recipes?

A ham bone works best in a longer-cooking bean or broth soup. Use it to flavor the broth, then remove the bone and any pieces of fat or cartilage before serving. Visit the Bean Soup Recipes page for a ham-and-bean version.

How can I make ham soup less salty?

Use low-sodium broth, avoid adding salt until the end, and taste the soup after the ham has heated through. Adding unsalted potatoes, vegetables, beans, milk, or additional broth can also help balance a salty soup.

Can I substitute vegetables in ham soup?

Yes. Ham pairs well with potatoes, carrots, peas, corn, green beans, broccoli, cauliflower, celery, cabbage, and spinach. Add firm vegetables earlier and quick-cooking vegetables near the end.

Can I make ham soup in advance?

Yes. Many ham soups taste even better the next day. Store the soup in the refrigerator and reheat only the amount you plan to serve.

Can ham soup be frozen?

Broth-based ham soup usually freezes well. Creamy soups containing milk, cheese, potatoes, or pasta may change texture after freezing, so they are generally better stored in the refrigerator and eaten within a few days.

Why did my cheese soup become grainy?

Milk and cheese can separate when soup boils or becomes too hot. Lower the heat before adding dairy, stir frequently, and heat the soup gently without allowing it to boil.

What can kids help with when making ham soup?

Children can measure ingredients, wash vegetables, separate florets, add cooled ingredients, stir before cooking, grate cheese with supervision, and help choose seasonings. Adults should handle knives, boiling liquid, hot pans, and the slow cooker.

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