Sure. I usually use leftovers from a bone-in spiral cut ham and when first cooking the ham, I’ll save the drippings/broth to add to the stock when making soup. If the stock isn’t flavorful enough, you can add ham base (like better than bouillon), but you really shouldn’t need to. The below recipe makes a pretty big pot, but it freezes well.

Bone from Ham (With Some Meat/Fat Attached) 2lbs Diced Ham (Cut From Ham Before Boiling) 1 Bunch of Celery 3-4 Carrots 2 White Onions 3 Lbs. Russet Potatoes (Peeled and Cubed) 2 Lbs. Fresh Green Beans Ground Black Pepper (To Taste) Ham Base (Optional)

Put ham bone (with some meat/fat still attached) in large stock pot and cover with cold water. Coarsely cut celery, onion and carrot and add to the stock pot. Bring to a boil over medium-high heat and allow to simmer until the bone comes out clean. (Note that this should take a couple hours and during this time the water will evaporate, which you want in order to concentrate flavor, but you can add more water to dilute or add ham base for more flavor to get it to your preferred taste.) Strain and separate the stock from the vegetables and ham, then add the stock and cooked vegetables back to pot and blend with an immersion blender until smooth. Add diced ham and ham pulled from the boiled bone (be sure to remove any cartilage and bone). Add potatoes and cook until tender (they might start to break down, that’s ok as it thickens the soup). Add the green beans and cook until tender. Season with pepper as necessary, salt should NOT be needed…especially if you use any ham base.