Honey Baked Ham Bean Soup Recipe

If you have leftover honey-baked ham and want to make a comforting and delicious meal, this Honey Baked Ham Bean Soup is perfect. It’s packed with flavors, hearty beans, and tender ham, making it a great dish for any time of the year.

Ingredients

To make this tasty soup, you will need:

• 1 leftover honey-baked ham bone (with some meat on it)
• 1 cup diced honey-baked ham
• 1 pound dry navy beans (or great northern beans)
• 8 cups chicken broth (or water)
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 teaspoon thyme
• 1 teaspoon black pepper
• 1 bay leaf
• 1 teaspoon salt (adjust to taste)
• 1 tablespoon olive oil

Instructions

Step 1: Prepare the Beans

Soak the dry beans in water overnight or for at least 8 hours. Drain and rinse before using. If you’re short on time, you can do a quick soak by boiling the beans for 2 minutes, then letting them sit for an hour before draining.

Step 2: Sauté the Vegetables

In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery and cook for about 5 minutes until soft. Stir in the garlic and cook for another minute.

Step 3: Add Ham and Broth

Place the ham bone in the pot and add the diced ham. Pour in the chicken broth and stir in the beans, thyme, black pepper, and bay leaf.

Step 4: Simmer the Soup

Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, stirring occasionally. The beans should become tender, and the flavors will blend beautifully.

Step 5: Remove the Ham Bone

Take out the ham bone, remove any remaining meat, and shred it into small pieces. Discard the bone and add the shredded meat back into the soup.

Step 6: Season and Serve

Taste the soup and adjust the seasoning if needed. Remove the bay leaf and serve hot with crusty bread or cornbread.

Tips for the Best Honey Baked Ham Bean Soup

• Use leftover ham – The smoky and sweet flavors from honey-baked ham add a unique taste.
• Slow cooking enhances flavors – The longer you simmer, the richer the broth will be.
• Store leftovers – Keep the soup in the fridge for up to 4 days or freeze for up to 3 months.
• Customize it – Add potatoes, tomatoes, or even a little spice with red pepper flakes.

FAQs

1. Can I use canned beans instead of dry beans?
Yes! Rinse and drain two cans of white beans and reduce the cooking time to about 30 minutes.

2. What if I don’t have a ham bone?
You can still make this soup using just diced honey-baked ham, but the bone adds extra flavor.

3. Can I make this soup in a slow cooker?
Yes! Cook on low for 6-8 hours or on high for 3-4 hours until the beans are tender.

4. How can I make this soup thicker?
Mash some of the cooked beans with a spoon or blend a portion of the soup to thicken it.5. What can I serve with this soup?
It pairs well with cornbread, garlic bread, or a simple green salad.

Enjoy your homemade honey baked ham bean soup and warm up with this comforting meal!