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This hearty soup puts your leftover holiday ham bone to good use. My Ham, Bean and Bacon Soup with Dumplings is full of smoky ham and bacon flavor, with loads of veggies and beans, and best of all- easy drop dumplings!


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This Ham Bean and Bacon Soup takes a leftover ham bone, a few staple veggies, a can of beans, and a handful of chopped bacon and turns it into a rich, hearty, comforting dinner that’s sure to warm up your body and soul.

ham bean bacon soup

And what ties the soup together and makes it stand out as something special is the addition of the egg-based drop dumplings you add in at the very end.

ham bean bacon soup with dumplings

What’s up with these dumplings in the ham bean, and bacon soup?

Growing up, my mom often made a delicious ham, bean and bacon soup with dumplings, which was the basis for this recipe. I remember us all digging through the pot as kids, trying to collect the most dumplings. They are THAT GOOD.

All you need to make the dumplings are 4 egg yolks (makes them rich and flavorful), 1 whole beaten egg, some flour and salt and pepper. Once that’s all mixed into a thick goo, you’ll just drop those bad boys off a spoon right into the soup to cook at the very end. It’s a lil messy, but soooo worth it.

What if I don’t have a leftover ham bone?

If you don’t have a leftover ham bone, you could use a ham hock or 2, or some salt pork. Both will work great as they slowly simmer in the broth and release their flavor.

Ham, Bean and Bacon Soup with Dumplings

Prep Time15 mins
Cook Time3 hrs 20 mins
Total Time3 hrs 35 mins
Course: Dinner, lunch
Keyword: bacon, beans, dumplings, ham
Servings: 8


  • 1 rib celery with leaves, finely chopped
  • 1 cup baby carrots, sliced thinly*
  • 1 medium green pepper, finely chopped
  • 1 medium onion, finely chopped
  • 2 strips bacon, chopped into 1/4” pieces
  • 1 can 15.5 oz great northern beans, drained
  • 1 smoked ham bone*
  • 32 oz chicken stock
  • 6 cups water
  • 2 bay leaves
  • salt and pepper to taste
  • 2 tbsp tomato paste
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dry thyme
  • 1 packet or cube of chicken bouillon
  • 1 tbsp apple cider vinegar


  • 4 egg yolks
  • 1 egg, beaten
  • 2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp fresh ground black pepper


  • In a large stockpot, cook the bacon over low heat until the fat begins to render and bacon takes on a little color, about 6-7 minutes. We're not trying to crisp the bacon, just render the fat and get ti started.
    2. Add celery, onion, green pepper, and onion. Stir to combine with bacon and fat, season with salt and pepper and cook until veggies start to soften, about 10 minutes, stirring occasionally.
    3. Add the garlic powder, onion powder, and dry thyme, and cook until fragrant, about 1 minute.
    4. Add the ham bone, chicken stock, bouillon packet, water, tomato paste, vinegar and bay leaves. Turn heat to high and bring to a boil. Cover, reduce heat to low and cook for 2 and a half hours.
    5. Remove ham bone and set on large cutting board to cool.
    6. Add the drained beans, cover and cook another 30 minutes.
    7. While the soup cooks, shredded any remaining ham off the bone with 2 forks and add to the stock pot with the soup.
    8. Make the dumplings. With a fork or spatula, mix all dumpling ingredients together to combine well. Mixture will be thick, but slightly wet. If mixture appears too wet, add more flour a little at a time to thicken slightly.
    9. After soup has simmered 30 minutes with beans, drop the dumplings in a bit at a time, rolling off of a small spoon with your fingers (dumplings should be somewhere between 1/2” to a 1/4”).
    10. Stir to keep the dumplings from sticking and allow to cook 10 minutes more on low heat covered.
    11. Once dumplings are cooked through, the soup is ready to serve!


You could sub in 1-2 thinly sliced small or medium carrots instead of baby carrots.

I used a leftover ham bone, but you could also sub a smoked ham hock or salt pork for this recipe.

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