This hearty and nutritious ham and vegetable soup is the perfect comfort food for a cold day. With a blend of savory ham, fresh vegetables, and flavorful herbs, this soup recipe is sure to be a family favorite. BONUS…it’s a great Weight Watchers meal too!

a photo of a bowl of hearty ham and vegetable soup loaded with potatoes, carrots, tomatoes, mushrooms and topped with chopped parsley

Easter is extra early this year, so I’m already thinking about all the yummy things I’m going to make with the leftover ham! Ham and vegetable soup from the leftovers is one of my favorites!

If you are looking for something a little more on the healthy side that I could make with leftover ham, this ham and vegetable soup is actually delicious! It is a great meal for all our friends doing Weight Watchers right now! If I’ve done my calculations correctly, this meal is 5 pts for one serving.

If you’re looking for something on the less than healthy side, try our ham and cheese sliders or our ham and cheese puffs!

It’s always good to have some ideas for leftovers so that you can make them into more meals. Especially ham. Doesn’t it always seem like you have a ham for Christmas or Easter and then tons of leftovers? I mean, ham sandwiches are only good for so long. Anyway, I hope you save this one because it’s the perfect way to use up veggies and meat before they go bad.

a photo of a bowl of hearty ham and vegetable soup sitting on a wooden table

Ingredients for Ham and Vegetable Soup

I love how loaded with veggies this soup is! Vegetables are so dang good! The ham adds a nice smoky, salty flavor and the broth base is simple and flavorful. Here is what you will need:

  • Olive Oil
  • Vegetables: Yellow Onion, Carrots, Garlic, Zucchini, Mushrooms, Diced Italian Tomatoes, Potato and Broccoli
  • Base: Tomato Paste, Low Sodium Chicken Broth, Low Sodium Beef Broth
  • Ham
  • Seasonings: Italian Seasoning and Salt and Pepper
  • Fresh Parmesan Cheese

The measurements for all of the ingredients can be found in the recipe card at the end of this post.

a photo of a zucchini, carrots, onions and mushrooms being sauteed in a dutch oven

How to Make Ham and Vegetable Soup

The step by step instructions for making this soup couldn’t be any easier! Once all the vegetables are prepped and chopped, it’s pretty much just sauteing and letting everything simmer.

  1. Sauté: Add the olive oil, onions, carrots, garlic and zucchini to a large pot over medium heat and sauté until soft with a little salt and pepper. Once soft, add the mushrooms and stir until browning, then add the salt and tomato paste.
  2. Simmer: Add the broths, tomatoes, potatoes, ham and seasonings and simmer for 30 minutes. Add the broccoli and simmer for 30 minutes more.
  3. Serve: Garnish with some shave parmesan cheese and warm crusty bread (see suggestions below)!

Keep scrolling to the end of the post to the recipe card which contains the complete recipe with all the details and information you need to make this soup recipe.

a photo of all the veggies for ham and vegetable soup simmering in a dutch oven pan

What is a Good Substitute for Tomato Paste?

If you don’t have tomato paste, you can use tomato sauce or tomato puree. Use twice as much sauce or puree than the amount of tomato paste that is called for. Reduce the liquid in the recipe by about the same amount.

How Many Calories in Ham and Vegetable Soup?

For one serving of this recipe, which is about 1.5 cups of soup, it is 168 calories, 15g of protein, and just 5g of fat.

a photo of a large bowl bowl of ham and vegetable soup loaded with carrots, onions, tomatoes, mushrooms, broccoli and topped with shave parmesan


Since this soup is perfect recipe for using up leftovers, you can add and substitute vegetables and proteins as you need. Here are a few ideas for alternate or additional vegetables and protein:

Vegetables: Celery, Green Beans, Asparagus, Cauliflower, or Spinach

Protein: Cannellini Beans, Great Northern Beans, Navy Beans, Lentils, or Bacon

Why You Will Love This Recipe

Easy: There is minimal prep for this soup, and it uses leftover ham that you can just chop and toss in.

Use up Leftovers: This is a healthy way to use leftover ham and whatever random vegetables you have laying around.

Healthy: This soup is low in calories and high in protein which is hard to come by when it comes to comfort food.

Stores Well: You can store leftover soup in the refrigerator for up to a week. It also freezes extremely well to save for another day.

Slow Cooker: This is a great slow cooker soup too. Add all the ingredients to the slow cooker and let it cook on low for 4-5 hours.

What to Eat with Ham and Veggie Soup

Storing and Reheating

Store leftover soup in an airtight container in the refrigerator for up to a week. If I’m going to just reheat a bowl for myself for lunch the next day, I just zap it in the microwave for a minute or two. If I’m going to heat up a lot of it for a meal for the fam, I will warm it up on the stove top. It only takes a few minutes for it to heat through.

Can Vegetable Soup Be Frozen?

You can freeze homemade vegetable soup. Let the soup cool and then pour it into heavy duty freezer bags, leaving room for expansion as it freezes. Soup will keep in the freezer for 4-6 months.

a photo taken over the top of a bowl full of ham and vegetable soup loaded with carrots, potatoes, mushrooms, broccoli and large chunks of ham.

Looking for a hearty and healthy soup recipe? Try this delicious ham and vegetable soup packed with nutrients and flavor. Perfect for a cozy night in.

More Delicious Soup Recipes

Ham and Vegetable Soup

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Servings: 6 servings
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes


This hearty and nutritious ham and vegetable soup is the perfect comfort food for a cold day. With a blend of savory ham, fresh vegetables, and flavorful herbs, this soup recipe is sure to be a family favorite.


  • 1 Tablespoon Olive Oil
  • 1/2 Yellow Onion, minced
  • 1 1/2 Cup Carrots, sliced *see note
  • 2 Cloves Garlic, minced
  • 1 Zucchini, sliced into 1/2″ quarters
  • 1 Cup Mushrooms, sliced
  • 2 Tablespoons Tomato Paste
  • 1 Can Low Sodium Chicken Broth, 15 oz
  • 32 ounces Low Sodium Beef Broth
  • 1 Can Diced Italian Tomatoes, 15 oz
  • 1 Potato, peeled and chopped
  • 2 Cups Cubed Ham
  • 1 teaspoon Italian Seasoning
  • 1 Cup Broccoli
  • Pinch of Salt and Pepper
  • 3 Tablespoons Fresh Parmesan Cheese, shredded


  • Heat a large pot over med heat and add olive oil.
    1 Tablespoon Olive Oil
  • Add onion, carrots, garlic, and zucchini along with a little salt and pepper. Sauté until veggies are soft.
    1/2 Yellow Onion, 1 1/2 Cup Carrots, 1 Zucchini
  • Add the mushrooms and saute again. Once the mushrooms are browning you can now season with salt. Next, add the tomato paste and stir to combine.
    2 Cloves Garlic, 2 Tablespoons Tomato Paste, 1 Cup Mushrooms
  • Add broths, tomatoes, potatoes, ham, and seasonings.
    1 Can Low Sodium Chicken Broth, 32 ounces Low Sodium Beef Broth, 1 Potato, Pinch of Salt and Pepper, 1 teaspoon Italian Seasoning, 1 Can Diced Italian Tomatoes
  • Simmer for 30 min or until potatoes are soft.
  • Add broccoli. Simmer 30 more minutes.
    2 Cups Cubed Ham, 1 Cup Broccoli
  • Serve with warm bread and parmesan!
    3 Tablespoons Fresh Parmesan Cheese


Use large carrots whenever possible for this soup vs baby carrots. Large carrots have a more hearty taste which is perfect for this veggie heavy soup. 


Serving: 1.5cupCalories: 168kcalCarbohydrates: 19gProtein: 15gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 1006mgPotassium: 1002mgFiber: 4gSugar: 7gVitamin A: 5690IUVitamin C: 37mgCalcium: 92mgIron: 2mg
Author: Sweet Basil
Course: 50 of the Best Easy Soup Recipes for Families, Quick and Simple Dairy Free Recipes

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