The best thing about a roast joint of ham is the leftovers, and this leftover ham soup is one of the simplest and most delicious ways to use them. It’s easy to adapt and makes a light, healthy meal.
A roast ham joint is a favourite at Christmas because it provides so many easy meals afterwards. This leftover ham soup is a great way to use leftover gammon or roast ham and whatever vegetables you have on hand. I made this version with leftovers from a maple and mustard glazed ham.
After a few days of indulgence it’s nice to reach for something lighter and vegetable-rich. If you’re craving a healthy, warming bowl that still tastes comforting, this gammon soup is ideal. It’s packed with vegetables, quick to make and leaves room for dessert if you want it.
What ingredients do you need for this ham soup?
To make this soup with leftover gammon or roast ham you’ll need:
- Onion – a red or brown onion, diced
- Vegetables – celery, carrot, courgette (zucchini), red pepper. Use whatever you have: roasted vegetables work too.
- Tomato purée – adds depth and richness
- Oregano – dried works well; substitute thyme, basil or mixed herbs if preferred
- Black pepper – to taste
- Balsamic vinegar – a splash gives a sweet-sour lift to the tomatoes
- Tinned tomatoes or passata
- Leftover thick-cut ham or gammon – cubed. The flavour is best with chunky leftover pieces rather than thin supermarket-sliced ham
How to make this leftover ham soup
This is a straightforward stovetop soup. Gently fry the onion and celery in a little oil until soft, then add the remaining vegetables, tomato purée, herbs, pepper, balsamic and tinned tomatoes. Use the empty tomato tin to measure and add water, bring to a simmer and cook until the vegetables are tender. Stir in the chopped ham and simmer for a few minutes more until everything is piping hot. Serve on its own or with crusty bread.
Can you make it in the slow cooker?
Yes. Put all the ingredients except the ham into the slow cooker and cook for about 2 hours on high or 4 hours on low. Add the chopped ham during the last 10 minutes to warm through.
Can you adapt this ham soup?
Absolutely. This recipe is very flexible. Swap or add vegetables such as sweetcorn, peas or green beans. Leftover roasted vegetables work particularly well in a tomato-based soup. If you like heat, add a chopped chilli or a touch of mustard. You can also substitute leftover turkey or chicken for the ham if you prefer.
How long can you keep this leftover gammon soup?
The soup will keep in the fridge for at least three days. If you won’t eat it within that time, cool it quickly and freeze portions; frozen soup will keep for up to three months. Defrost in the fridge and reheat thoroughly before serving.
If you enjoy recipes that make extra for another meal, consider planning to cook once and eat twice. Making a larger batch of this soup means an easy leftover lunch the next day.
More ways to use leftover roast ham
This soup is a top leftovers recipe, but ham is versatile. It pairs well with eggs and cheese, and adds savoury depth to creamy dishes. Try it in a cheesy quiche, in toasted ham and cheese sandwiches, or folded into pasta sauces.
Are you looking for more soup recipes?
If you enjoy easy homemade soups, try different recipes to keep weeknight meals varied. This leftover ham soup is one of many reliable, quick bowls you can make using storecupboard and leftover ingredients.
-
Sausage, Lentil and Vegetable Soup
-
Silky Smooth Butternut Squash Soup with Bacon
-
Leftover Roast Vegetable Soup
-
Spiced Celeriac Soup (Vegan)
Recipe
Leftover Ham Soup
10 mins
20 mins
30 mins
Ingredients
- 1 red onion, diced
- 1 stick celery, diced
- 1 carrot, diced
- 1 courgette, diced
- 1 red pepper, diced
- 1 tablespoon tomato purée
- 1 teaspoon dried oregano
- Pinch black pepper
- 1 tablespoon balsamic vinegar
- 400 g tinned tomatoes
- 200 g leftover thickly sliced ham, cubed
Instructions
- Heat a little oil in a saucepan and fry the onion and celery gently for about 5 minutes until softened.
- Add the remaining vegetables, tomato purée, oregano, black pepper, balsamic and tinned tomatoes. After emptying the tomatoes, fill the empty tin with water and add it to the pan.
- Bring to a simmer and cook for 15 minutes, until the vegetables are tender.
- Add the chopped ham and simmer for another 5 minutes to heat through.
- Serve on its own or with crusty bread.
Notes
Adapt the recipe to suit the ingredients you have. Sweetcorn, peas or green beans make great additions. To add heat, stir in a little mustard or a chopped chilli.
Nutritional information is approximate and provided as a guideline.
Nutrition (approx.)
Calories: 200 kcal | Carbohydrates: 16 g | Protein: 14 g | Fat: 9 g | Fiber: 4 g | Sugar: 10 g
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Places I’m sharing this tasty soup
Cook Blog Share hosted by Eb at Easy Peasy Foodie