This is a quick, tasty way to use leftover ham in the freezer. Made in an Instant Pot, this Ham and Vegetable Soup comes together easily with white beans, kale, sweet potatoes and ditalini to make a springtime version of ham and bean soup.
Don’t know how to use leftover ham in the freezer from the holidays? This recipe for Instant Pot Ham and Vegetable Soup is the best way to turn it into a delicious meal. Full of flavor and nutrients, you’ll want to add this recipe for leftover ham soup to your collection of best soup recipes!
Why you’re going to love Ham and Vegetable Soup
In about 30 minutes, you can turn leftover ham into a delicious bowl of southern ham and vegetable soup with colorful spring vegetables. Adding ditalini pasta makes it a hearty ham soup.
Sweet potatoes and honey glazed ham give the soup a rich, slightly sweet flavor, while fresh vegetables like kale, carrots, corn, celery and onions give the soup a variety of bright colors. White beans and ditalini pasta will thicken the soup and give it added texture.
And clean up is so easy, because the soup is made in the Instant Pot. It’s always appealing to make a recipe all in one pot, making clean up a breeze. Ham and Vegetable Soup is truly an affordable, nutritious bowl of comforting soup.
More Hearty Soup Recipes
- Ham and Split Pea Soup
- Pasta e Fagioli
- Slow Cooker Black Bean and Ham Soup
- Beef and Bowtie Pasta Soup
- Slow Cooker Ham and 12 Bean Soup
Instant Pot Ham and Vegetable Soup Recipe
Key Ingredients:
MIRE POIX– A blend of chopped onion, celery and carrots are sautéed before the ham and additional vegetables are incorporated.
HAM– Leftover baked ham is cut into bite-size pieces and added to the soup.
VEGETABLE BROTH– This forms the base of the soup and allows the vegetables to cook evenly and soften in the Instant Pot. Low sodium vegetable broth is best.
VEGETABLES– Sweet potatoes, corn, and kale give the soup a fresh flavor and bright colors.
BEANS– Cannellini beans are added to the soup for texture and a creamy flavor.
PASTA– I like to add small pasta, such as ditalini, to the soup to make it more substantial.
Substitutions for Ham and Vegetable Soup
If you’re not finding some of these ingredients in your pantry and refrigerator, simply make a substitution by using what you already have on hand.
MEAT– I have used pork sausage in this recipe instead of the ham. It still provides the saltiness that you would get from ham, but is less expensive. Simply crumble it and sauté until no longer pink.
FRESH VEGGIES– Not a fan of kale? I get it! Add broccoli or spinach to the soup in place of chopped kale. Besides the health benefits of a green vegetable, it adds a great earthy flavor to the soup.
BEANS– Don’t have cannellini beans? Use kidney beans, black beans or black-eyed peas to add protein and fiber to the soup. Ham and beans just go together.
PASTA– Instead of pasta, you can add rice, orzo or noodles to this soup. It really adds great texture to the mix.
How to make Ham and Vegetable Soup
Step-by-Step Instructions:
- Set the Instant Pot to sauté. Add two tablespoons of olive oil to the pot and stir in the onions, carrots and celery. Cook for 5 minutes to soften the vegetables.
- Add the vegetable broth, bay leaf, black pepper, diced sweet potatoes, corn, ham and pasta. Cover with a lid, lock it and set to ‘soup’ setting for 20 minutes.
- Allow steam to release and remove the lid of the Instant Pot. Add the white beans and kale; simmer soup until kale is wilted. Remove bay leaf and salt to taste. Recipe makes 6 servings.
What to serve with Ham and Vegetable Soup
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Instant Pot Ham and Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 ribs celery, washed and chopped
- 2 medium carrots, peeled and chopped
- 32 ounces vegetable broth
- 1 whole bay leaf
- 1/2 teaspoon black pepper
- 2 medium sweet potatoes, peeled and chopped
- 1 cup frozen corn
- 1 pound ham, chopped, bone removed
- 1 cup ditalini, uncooked
- 15 ounces cannellini beans, rinsed and drained
- 2 cups kale, fresh, chopped
Instructions
- Set the Instant Pot to sauté. Add two tablespoons of olive oil to the pot and stir in the onions, carrots and celery. Cook for 5 minutes to soften the vegetables.
- Add the vegetable broth, bay leaf, black pepper, diced sweet potatoes, corn, ham and pasta. Cover with a lid, lock it and set to ‘soup’ setting for 20 minutes.
- Allow steam to release and remove the lid of the Instant Pot. Add the white beans and kale; simmer until kale is wilted. Remove bay leaf and salt to taste. Recipe makes 6 servings.
Equipment
- 1 sharp knife and cutting board
- 1 Instant Pot with lid
- 1 soup ladle
