It was one of those chilly, dreary Tuesday evenings when I found myself staring blankly into the fridge, hoping for dinner inspiration to magically appear. The kids were grumbling about homework, and my partner was running late from work—classic weeknight chaos. The answer to my dinner dilemma came in the form of a half-eaten ham from Sunday’s roast, sitting lonely on the shelf. I decided to whip up a comforting pot of Ham and Red Bean Soup, a dish I love for its ability to transform leftovers into a cozy, steaming meal. This soup not only warms you from the inside out, but it also fills your kitchen with the aroma of home-cooked goodness. Plus, it’s one of those recipes where the ingredients do most of the work for you, simmering away until dinner time.

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What You’ll Need

This ingredient list is a gentle reminder that sometimes the best meals come from what’s already in your pantry and fridge.

• Reserved green leek top
• Thyme sprigs
• Bay leaf
• Coriander seeds
• Black peppercorns
• Cumin seeds
• Olive oil
• Diced carrots
• Diced celery
• Garlic
• Tomato paste
• Red beans
• Cooked diced smoked bone from ham
• 3 cups cooked diced ham
• Ground chipotle chile powder
• Salt and pepper
• Water

How to Make Ham and Red Bean Soup

1. Start by taking those fragrant thyme sprigs and a bay leaf, and wrapping them securely with the reserved green leek top. Tie it tightly with butcher’s twine—it should look like a tiny herb burrito.
2. Next, gather your coriander seeds, peppercorns, and cumin seeds. Place them in the center of a coffee filter or a small piece of cheesecloth, and make a spice bundle by tying it with butcher’s twine.
3. In a large stockpot, heat some olive oil over medium heat. Add the leeks, carrots, and celery, and sauté for about 5 minutes until they’re softened and releasing a sweet, earthy aroma.
4. Toss in the garlic and let it sauté for another minute, followed by the tomato paste. Stir it around for another minute; you want the paste to coat the veggies and deepen in color.
5. Add the red beans, ham bone, the herb bundle, and the spice bundle. Pour in enough water to cover everything, and bring the pot to a gentle boil. Once boiling, reduce the heat to a simmer and partially cover the pot. Let it simmer for 1 hour.
6. After an hour, add the diced ham and the ground chipotle chile powder. Stir it all together and let the soup simmer for another 1½ to 2 hours, until the beans are soft and just beginning to break open, releasing their starchy goodness into the broth.
7. Before serving, taste and adjust the seasoning with salt and pepper as needed. Remove the ham bone, pulling any remaining meat from it and returning it to the pot. Discard the herb bundle and spice bundle.
8. Ladle the steaming soup into bowls and enjoy the cozy comfort of a simple, satisfying meal.

Cook’s Notes

This soup is pretty forgiving, which is a blessing on busy nights. You can prepare the herb and spice bundles in advance, making the actual cooking a breeze. The soup keeps well in the fridge for up to three days and, like most soups, tastes even better the next day as the flavors meld. If you’re thinking long-term, this soup freezes beautifully for up to three months—just omit the potatoes if you decide to add them, as they tend to get grainy after freezing.

Make It Your Own

Here are a few ideas to put your own spin on this classic:

• Swap the ham for crispy tofu cubes if you’re looking for a vegetarian option. Just skip the ham bone and increase the cumin for a smoky flavor.
• Add some diced potatoes or sweet potatoes an hour before the soup is done for an extra hearty version.
• Throw in a handful of chopped kale or spinach in the last 10 minutes of cooking for a pop of green and a boost of nutrients.
• If you like it spicy, increase the ground chipotle chile powder or add a diced jalapeño along with the garlic.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! There’s truly something magical about turning a leftover ham into a bowl of comfort, and I can’t wait to hear your spin on it. Happy cooking!

Related update: Ham and Red Bean Soup