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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.
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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!
