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Ham Green Bean and Potato Soup

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This old fashioned soup is simple to make using ham, green beans and potatoes in a creamy broth. A great little dinner for when you’re short on time but really want something hearty and balanced.

Use any kind of ham.

You can make this soup using leftover or packaged ham.

I like to use diced ham if I’m not starting with leftovers. It’s affordable, I like the texture the finely diced ham adds to the soup, and it’s easy! Just open the package and dump it in.

However, if I have some leftover ham, it’s worth the little bit of extra effort to chop it up because using leftover ham, it’s typically a higher quality ham and therefore you’re going to get a little more flavor. And bonus, you sometimes get the ham bone which you can drop right into your soup as its cooks to really enhance the flavor even future.

You do not need a ham bone, but if you’ve got one, then you should definitely use it to add some flavor to your broth. Don’t let it go to waste!

A Complete Dinner in a Bowl!

This ham, potato and green bean soup reminds me of an entire ham dinner all in one bowl. You’ve got you meat veggies and a starch. No need to make anything else! You could pair this up with a side salad, some crusty bread or a roasted veggie though if you wanted.

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Use frozen, fresh or canned green beans.

I’ll be honest. I love canned green beans. I’m typically not big on canned food, but green beans? Yes. My grandma used to serve them and I just really like the flavor. So, naturally I like canned green beans in this recipe. So easy too, to just pop open that can, drain them and add them to the soup. They’re already soft and good to go.

Now, if you just can’t do it, I understand. You can use fresh or frozen green beans. Depending on how soft you want them to end up, you may want to cook them before adding them to the soup. Up to you. You could microwave them in water to par-boil them before adding them in. Or just used canned and safe yourself the trouble. Just sayin. 🙂

Any kind of potatoes work.

You can use any type of potato for this recipe. I typically buy and use large russet potatoes so if you are using a smaller potato like a red potato, you’ll need to use probably twice and many potatoes since they’re about half the size. The amount of potatoes doesn’t have to be exact so just your best guess will be totally fine.

If you’re really short on time, you can use canned potatoes. They are already cooked and soft so you don’t need to pre-cook or drain them. You can skip that step, just bring everything to a boil and cook for just 5 minutes. SO EASY! And I’ve found that canned potatoes actually taste pretty decent. You don’t notice a “canned” flavor as much as you do with some other canned foods.

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This Ham Green Bean Potato Soup was featured on South Your Mouth!

Ham Green Bean Potato Soup
Bowl of Ham Potato Green Bean Soup

Ham Green Bean and Potato Soup

This old fashioned ham, green bean and creamy potato soup can be made with or without a ham bone. Great use for leftover ham! Quick and easy dinner.
Author: Angela G.
5 from 1 review
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Course: Dinner, Lunch
Cuisine: American
Skill Level: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Yield: 6 cups


  • 8 potatoes peeled, chopped and cooked (or use canned potatoes)
  • ½ cup butter
  • 16 oz diced ham (2 cups)
  • 1 (14.5oz) can green beans (or use 1 cup fresh green beans)
  • 4 cups milk

Extras (Optional)

  • 1 oz packet ranch seasoning
  • 2 cups shredded cheddar cheese
  • 4 tbsp chives (fresh or dried)
  • salt and pepper to taste


  • In a large pot, bring 8 cups of water to a boil.
  • Peel and chop potatoes into bit sized chunks then add to pot of water. (Be careful, water may splash and will be hot)
  • Boil potatoes for 15 minutes or until the largest chink of potato is soft all the way through. Then drain potatoes.
  • Return the empty pot to the stove top. Keep heat at high. Add butter, ham, green beans, potatoes and milk. Bring to a boil. Stir and cook for 5 minutes.
  • Add salt and pepper to taste.
  • Ladle into bowls then top with cheddar cheese and chives if desired.


Any kind of potatoes work. This recipe calls for large potatoes. If using small potatoes, double the number of potatoes you use. If using canned potatoes, no need to cook them. Just drain and add them when you add the rest of the ingredients.
If adding ranch seasoning packet, stir into the soup when you add the milk.
Top with cheddar cheese or melt it into the soup.
Nutrition Facts include all the optional ingredients.

Nutrition Facts

Serving: 1cup | Calories: 645kcal | Carbohydrates: 67g | Protein: 31g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1683mg | Potassium: 1584mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1490IU | Vitamin C: 65mg | Calcium: 385mg | Iron: 4mg
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