white bowl of potato, ham & yellow bean soup

Potato, Ham & Yellow Bean Soup: A Hearty Recipe from Oma’s Kitchen

Love the recipe? Share it:

There’s something timeless and soul-soothing about a bowl of soup made with humble ingredients, especially when it’s passed down through generations. This Potato, Ham & Yellow Bean Soup is just that—a nostalgic, hearty dish inspired by Chef Kirstie’s Oma, who used to make it with yellow beans picked fresh from her garden. But don’t worry—you don’t need a backyard harvest to bring this comforting classic to life.

Whether you’re starting with a smoked pork hock or repurposing a leftover ham bone, this soup is a celebration of resourceful home cooking. It’s thick, creamy, smoky, and just a little tangy (thanks to Oma’s secret splash of vinegar at the table).

And if you’re looking for more ways to use up your holiday ham, be sure to check out our Ham Dinner 2024 guide for even more inspiration.


Why You’ll Love This Potato, Ham & Yellow Bean Soup

✔️ Budget-friendly – It uses inexpensive ingredients and turns leftovers into something amazing.
✔️ Make-ahead friendly – Like most soups, it tastes even better the next day.
✔️ Customizable – Start from scratch or use what you’ve got in the fridge.
✔️ Traditional with a twist – It’s classic, but with the rich addition of cream and Oma’s splash of vinegar.


Ingredients You’ll Need

  • 1 small smoked pork hock or 1 leftover ham bone with meat (plus any leftover juices)
  • 2 bay leaves
  • 1 onion, halved
  • 2 pints (about 2 lbs) yellow beans, trimmed and cut into 1-inch pieces
  • 2 lbs. potatoes, peeled and diced
  • 1–2 carrots, peeled and finely diced
  • 3–4 sprigs fresh thyme
  • 1 cup (250 mL) 35% cream
  • Salt and freshly ground black pepper, to taste
  • White vinegar, served at the table

Step-by-Step Instructions

1. Build Your Broth

If using a pork hock:
Place the smoked hock in a large soup pot and cover with about 12 cups of cold water. Bring to a simmer, then add bay leaves and the halved onion. Simmer gently for 2 hours until the meat is tender and falling off the bone. Remove the hock, shred the meat, and set aside.

If using a ham bone and juices:
Place the bone and leftover broth in a pot. If needed, top up with water to equal 12 cups. Add bay leaves and onion. Simmer for about 1 hour to infuse the broth with deep, smoky flavour.

🧑‍🍳 Chef’s Tip: Taste the broth before moving on. It should be slightly salty, smoky, and satisfying all on its own.


2. Cook the Vegetables

Add yellow beans, potatoes, carrots, and thyme sprigs to the broth. Simmer for 35–40 minutes until the vegetables are fork-tender and the thyme leaves have mostly fallen off the stems (which can be removed before serving).


3. Add the Meat and Finish with Cream

Return the shredded ham or pork hock to the pot. Stir in the 35% cream and season the soup with salt and pepper to taste. Let the soup warm through, but don’t let it boil after adding the cream.

Cook With Us!

Like this recipe?  You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!

4.8
Based on 70 reviews
powered by Google
Cyn Vavasour
17:52 07 Apr 25
It has been most likely a year and a half since I’ve made moussaka. Having the recording available was a godsend. So good and lots of leftovers! Having the recording is priceless!I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!Most of the meals I make are from your repertoire. I think I have close to 60!
Donna Turner
20:41 06 Mar 25
Love these ladies! Classes are easy to follow, informative, filled with all kinds of tricks & tips and best of all DELICIOUS!! This is our "night out" dining adventure that we can re-do & show off to our family & friends.
Linda Brodrecht
01:22 17 Feb 25
My husband and I joined the Valentine's Day Date Night cooking class. Very enjoyable experience full of informative tips and thorough explanations followed by a delectable meal. Thank you Kirstie & Jodie. We'll be back!
Jeff Eitel
00:48 31 Jan 25
Lots of fun and food turned out great.
John H
21:46 30 Jan 25
I recently did an online Lamb Briyani class. It used some cooking techniques I wasn't familiar with and produced a dish that was as tasty as the best Indian food I've ever had the pleasure of enjoying.
R S
23:12 27 Jan 25
I have done a few classes with the Culinary Studio and always enjoy the classes and the fabulous meals. They deliver the food to my door all prepped for the class if I like (which I do!). Highly recommended.
Bruce White
01:16 24 Jan 25
We did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality meals
Iain Peck
00:46 25 Nov 24
The Culinary Studio is an wonderful online chef duo!You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!Several recipes from the Culinary Studio are in our regular rotation!Excited to keep cooking with you Kirstie and Jody!
Liana Kinzie
03:10 20 Nov 24
Online classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
B Ellert
02:13 20 Nov 24
To Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂


4. Serve with Vinegar

Ladle into bowls and serve with white vinegar on the side. Each person can add a splash to their own bowl, brightening the soup with a hit of acidity. This is Oma’s signature twist—it cuts through the cream and smoky meat and ties everything together.


Chef’s Tips for Perfect Potato, Ham & Yellow Bean Soup

  • Smoked pork hock vs. ham bone: The pork hock gives a deeper, richer flavour—but the ham bone is a perfect way to use leftovers.
  • Use real cream: 35% cream adds silkiness that holds up well in reheating. Milk or half-and-half won’t give you the same luxurious texture.
  • Add vinegar at the end: Don’t mix vinegar into the pot—serve it at the table! This way, everyone can adjust it to taste.

Substitutions

  • No yellow beans? Try green beans, wax beans, or even frozen beans in a pinch. Just avoid canned beans—they’ll break down too quickly.
  • No cream? You can use evaporated milk or full-fat coconut milk for a dairy-free twist, though the flavour will shift slightly.
  • No fresh thyme? Substitute ½ tsp dried thyme, added with the vegetables. Fresh dill would be fantastic and we also feel like any soup is great with fresh parsley.

What to Know/Avoid in This Recipe

  • Don’t skip the simmer: Whether you use a ham bone or pork hock, low and slow simmering is key to a flavourful broth.
  • Avoid adding salt too early: The ham or hock will season the broth significantly. Always taste before adding more salt.
  • Watch your potato size: Dice your potatoes evenly so they cook at the same rate and don’t break down into mush.

Storage Recommendations

  • Fridge: This soup keeps well in the fridge for up to 4 days. Store in an airtight container and reheat gently over low heat.
  • Freezer: To be honest, we don’t feel like this soup, or any soup with potatoes really, freezes well. The potatoes become watery and the texture changes.

FAQ

Can I make this soup vegetarian?

Yes, you can! Replace the ham bone or pork hock with a veggie stock base and add smoked paprika for that savoury depth. Omit the meat and use beans or lentils for protein.

What type of potatoes are best?

Yukon Gold (yellow-fleshed) or white potatoes work great—they hold their shape without turning grainy. Avoid starchy russets.

Can I use canned beans?

Canned beans aren’t ideal here—they’ll break apart during the long simmer. Use fresh or frozen yellow beans for best results. Oma used to always make this soup in the summer, when you can buy baskets of yellow beans from the market for cheap!

Why serve vinegar with this soup?

The vinegar adds brightness and cuts the richness of the ham and cream. It’s a traditional German touch that transforms the flavour.


More Ways to Use Leftover Ham

Looking for even more delicious ways to use up your ham? Don’t miss our Ham Dinner 2024 post packed with ideas, recipes, and tips to make every bite count.


This Potato, Ham & Yellow Bean Soup isn’t just a recipe—it’s comfort in a bowl, steeped in tradition and full of practical kitchen wisdom. It’s what we love about cooking: transforming simple ingredients into something unforgettable. Whether you’re honouring your own family recipes or starting new traditions, this soup is a keeper.

Happy cooking!

Made this recipe? Share it with us!