Key Takeaways:
- Turn your leftover honey baked ham into a rich, satisfying soup in just 90 minutes
- A budget-friendly recipe that serves 4 people generously
- Freezer-friendly and perfect for meal prep
- No pre-soaking required when using canned beans
Give Your Leftover Ham a Tasty New Life
Got leftover honey baked ham sitting in your fridge? Don’t let it go to waste! This honey baked ham bean soup recipe transforms those savory ham pieces into a warm, comforting meal your family will love.
Time and Servings
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Servings: 4 people
Equipment Needed
- Large soup pot or Dutch oven (6-8 quart)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon
- Can opener
- Ladle
Ingredients
Main Ingredients:
- 2 cups diced honey baked ham
- 2 (15 oz) cans white beans, drained and rinsed
- 1 large onion, diced
- 3 carrots, sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 1 bay leaf
- 1 tablespoon olive oil
- Salt and pepper to taste
Optional Ingredients:
- 1 cup diced potatoes
- 1 cup fresh spinach
- 1 teaspoon fresh thyme
- Crusty bread for serving
Step-by-Step Instructions
Preparation Phase (15 minutes)
- Set Up Your Workspace
- Clear and clean your counter space
- Place your large pot or Dutch oven on the stove
- Set out all equipment: cutting board, knife, measuring cups, can opener, wooden spoon
- Keep a kitchen towel and garbage bowl nearby for scraps
- Prepare Your Ingredients
- Take out all ingredients from refrigerator and pantry
- Place them on your counter in order of use
- This is called “mise en place” and helps prevent forgetting ingredients
- Process the Ham (5 minutes)
- Place ham on cutting board
- Cut into ½ inch slices
- Turn slices and cut into ½ inch strips
- Cut strips into ½ inch cubes (they should look like small dice)
- Place diced ham in a bowl and set aside
- Prepare the Vegetables (10 minutes)
- Onion:
- Cut off both ends and peel
- Cut in half from top to bottom
- Place flat side down and slice into ½ inch strips
- Turn and cut across strips to dice
- Carrots:
- Peel carrots using vegetable peeler
- Cut off ends
- Cut into ¼ inch thick rounds
- Celery:
- Cut off leafy tops and bottom end
- Cut stalks lengthwise into 3 strips
- Cut across into ¼ inch pieces
- Garlic:
- Remove papery skin
- Cut off hard end
- Mince finely with knife or use garlic press
- Prepare the Beans
- Place colander in sink
- Open cans carefully with can opener
- Pour beans into colander
- Rinse under cool water until water runs clear
- Let drain while you start cooking
Cooking Phase (1 hour 15 minutes)
- Start the Base (5 minutes)
- Place pot on stove
- Turn heat to medium
- Add 1 tablespoon olive oil
- Let oil heat for 1 minute (it should look shimmery but not smoking)
- Cook the Vegetables (7-10 minutes)
- Add prepared onions, carrots, and celery to pot
- Sprinkle with ¼ teaspoon salt to help vegetables release moisture
- Stir with wooden spoon to coat with oil
- Cook for 7-10 minutes, stirring every 2 minutes
- Look for onions to become see-through (translucent) and softened
- If vegetables start to brown, lower heat slightly
- Add Garlic (30 seconds)
- Add minced garlic to pot
- Stir constantly for 30 seconds
- Watch carefully – garlic burns easily and will taste bitter if browned
- Add Ham (2-3 minutes)
- Add diced ham to pot
- Stir to combine with vegetables
- Cook for 2-3 minutes, stirring occasionally
- You’ll see the ham start to release its flavors and become slightly darker
- Add Liquid and Beans (1 hour)
- Pour in chicken broth slowly
- Use wooden spoon to scrape bottom of pot – these browned bits add flavor
- Add drained beans
- Drop in bay leaf
- Stir gently to combine everything
- Wait for soup to start bubbling (about 5-7 minutes)
- Reduce heat to low so soup is gently simmering (small bubbles, not vigorous boiling)
- Set timer for 1 hour
- Stir every 15 minutes to prevent sticking
- Season the Soup (5 minutes)
- After 1 hour, turn off heat
- Remove bay leaf using spoon
- Add ¼ teaspoon black pepper
- Taste soup carefully (it’s hot!)
- Add salt if needed, ¼ teaspoon at a time
- Remember: ham and broth already contain salt
Finishing Steps (10 minutes)
- Add Optional Ingredients (if using)
- For spinach:
- Add fresh spinach leaves
- Stir gently until leaves wilt (about 2 minutes)
- For fresh thyme:
- Pull leaves off stems
- Sprinkle over soup
- Stir gently to combine
- Rest and Serve
- Let soup sit for 5-10 minutes to cool slightly
- Ladle into bowls carefully
- Serve with crusty bread if desired
- Warn everyone that soup is very hot
Troubleshooting Tips
Soup Too Thin?
- Mash some beans against side of pot
- Simmer uncovered for extra 10-15 minutes
Soup Too Thick?
- Add more broth, ½ cup at a time
- Stir and check consistency
Too Salty?
- Add a peeled, quartered potato while cooking
- Remove potato before serving
- Add more beans or vegetables
Variations and Substitutions
- Use navy beans or great northern beans
- Swap chicken broth for vegetable broth
- Add diced sweet potatoes for extra richness
- Mix in different vegetables like corn or peas
- Use any leftover ham (doesn’t have to be honey baked)
Storage and Reheating
Storage:
- Refrigerate in airtight container for up to 4 days
- Freeze for up to 3 months in freezer-safe container
Reheating:
- Stovetop: Heat over medium-low, stirring occasionally
- Microwave: Heat in 1-minute intervals, stirring between
- Add splash of broth if needed to thin
Safety Notes and Tips
- Always check beans for small stones before cooking
- Don’t add salt until end – ham and broth contain sodium
- Keep soup hot (above 140°F) when serving
- Cool completely before refrigerating
- Don’t leave soup at room temperature over 2 hours
Pro Tips:
- Make double batch and freeze half
- Save ham bone to make stock
- Chop vegetables same size for even cooking
- Stir from bottom to prevent beans sticking
