Key Takeaways
- Ready in 90 minutes with just 20 minutes of active prep time
- Perfect use for leftover honey baked ham – combines sweet and savory flavors
- One-pot meal that feeds a family of 4 with plenty of leftovers
- Freezer-friendly and tastes even better the next day
From Holiday Leftovers to Hearty Comfort
Ever stare at that leftover honey baked ham wondering what to do with it?
That sweet, smoky meat deserves better than just sandwiches.
The solution? Honey Baked Ham Bean Soup – a hearty, flavor-packed meal that transforms your leftovers into something extraordinary. This Honey Baked Ham Bean Soup recipe combines creamy beans, sweet-savory ham, and fresh vegetables into a meal that’ll make everyone forget they’re eating leftovers.
Built for beginners but tasty enough for experienced cooks, this Honey Baked Ham Bean Soup comes together in about 90 minutes with minimal hands-on time. The honey from the ham adds a subtle sweetness that balances perfectly with the earthy beans.
No more wasted ham. No more boring leftovers.
Nutrition Comparison
| Nutrient | Honey Baked Ham Bean Soup | Standard Bean Soup | Canned Bean Soup |
|---|---|---|---|
| Calories | 310 per serving | 245 per serving | 215 per serving |
| Protein | 22g | 15g | 9g |
| Fiber | 12g | 10g | 6g |
| Sodium | 650mg | 690mg | 890mg |
| Cost | $2.15 per serving | $1.75 per serving | $1.50 per serving |
| Prep Time | 20 minutes | 30 minutes | 2 minutes |
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Leftover honey baked ham | 2 cups (about 12 oz) | Diced into ½-inch cubes |
| Dried navy beans | 1 pound (2 cups) | Soaked overnight |
| Yellow onion | 1 large | Diced (about 1½ cups) |
| Carrots | 2 medium | Diced (about 1 cup) |
| Celery | 2 stalks | Diced (about ½ cup) |
| Garlic | 4 cloves | Minced |
| Bay leaves | 2 | Whole |
| Fresh thyme | 1 tablespoon | Or 1 teaspoon dried |
| Black pepper | 1 teaspoon | Freshly ground |
| Chicken stock | 6 cups | Low sodium preferred |
| Olive oil | 2 tablespoons | For sautéing |
| Salt | To taste | Start with ½ teaspoon |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Large pot or Dutch oven | Main cooking vessel |
| Chef’s knife | For chopping vegetables and ham |
| Cutting board | Prep surface |
| Measuring cups and spoons | For accurate measurements |
| Wooden spoon | For stirring |
| Ladle | For serving |
| Colander | For draining beans |
Possible Substitutions
- Navy beans: Great Northern, cannellini, or pinto beans work well
- Honey baked ham: Regular ham with 1 tablespoon honey added during cooking
- Fresh herbs: Use 1 teaspoon dried herbs for every tablespoon of fresh
- Chicken stock: Vegetable stock or water with bouillon
- For gluten-free: Check that your ham is certified gluten-free
Beginner-Friendly Honey Baked Ham Bean Soup Instructions
Preparation Phase (20 minutes)
- Sort and soak beans (8+ hours ahead of time)
- Place 2 cups of dried navy beans in a large bowl
- Look carefully through the beans and remove any small stones, wrinkled beans, or debris
- Cover the beans with cold water, making sure water level is at least 2 inches above the beans
- Let beans soak overnight or for at least 8 hours at room temperature
- After soaking, pour beans into a colander in the sink
- Rinse beans thoroughly under cold running water
- Set aside while you prepare other ingredients
- Prepare your workspace
- Clear a clean area on your counter
- Place cutting board in center of workspace
- Arrange all ingredients within reach
- Have measuring cups and spoons ready
- Prep vegetables (10 minutes)
- Peel the onion and cut off both ends
- Cut onion in half from top to bottom
- Place each half flat-side down on cutting board for stability
- Slice each half into ¼-inch strips lengthwise
- Cut across the strips to create ¼-inch diced pieces (should yield about 1½ cups)
- Wash carrots under cold water
- Peel carrots using a vegetable peeler, moving from top to bottom
- Cut off both ends of carrots
- Cut carrots in half lengthwise
- Place flat side down and slice into ¼-inch half-moons
- Stack several half-moons and cut into ¼-inch cubes (should yield about 1 cup)
- Wash celery stalks under cold water
- Cut off the leafy tops and discard
- Trim the white bottom part of celery stalks
- Slice each stalk lengthwise into 3-4 strips
- Cut across the strips to create ¼-inch diced pieces (should yield about ½ cup)
- Place all diced vegetables in separate piles on cutting board
- Prepare garlic (2 minutes)
- Separate 4 cloves of garlic from the head
- Place flat side of knife blade on each clove and press firmly with palm to crush slightly
- Peel away papery skin
- Mince garlic by chopping with knife repeatedly until pieces are very small
- Keep minced garlic separate from other vegetables
- Prepare ham (5 minutes)
- Place leftover honey baked ham on cutting board
- Trim off any excess fat with knife
- Cut ham into ½-inch slices
- Stack several slices and cut into ½-inch strips
- Cut across strips to create ½-inch cubes
- Measure 2 cups of diced ham and set aside
- Tip: If ham is sticky from honey glaze, chill it for 20 minutes before cutting for easier handling
Cooking Phase (70 minutes)
- Heat pot (1 minute)
- Place large pot or Dutch oven on stove
- Turn heat to medium
- Add 2 tablespoons olive oil
- Allow oil to heat for about 30-60 seconds
- Beginner tip: Test if oil is ready by adding one piece of onion – it should sizzle gently, not smoke
- Sauté vegetables (7 minutes)
- Add all diced onions, carrots, and celery to pot
- Stir with wooden spoon to coat vegetables with oil
- Cook for 5-7 minutes, stirring every minute
- Vegetables are ready when onions become translucent (see-through) but not brown
- Warning: If vegetables begin to brown, reduce heat slightly
- Visual cue: Onions will soften and become slightly shiny
- Add garlic and ham (4 minutes)
- Add minced garlic to vegetable mixture
- Stir constantly for 30 seconds until you can smell the garlic
- Warning: Watch carefully – garlic burns easily and will taste bitter if browned
- Add diced ham to pot
- Stir to mix ham with vegetables
- Cook for 3 minutes, stirring occasionally
- Visual cue: Ham edges should begin to look slightly caramelized (darker at edges)
- Add beans and liquid (3 minutes)
- Add drained beans to pot
- Pour in 6 cups of chicken stock
- Stir gently with wooden spoon to combine all ingredients
- Tip: Pour stock in slowly to avoid splashing
- Add seasonings (2 minutes)
- Add 2 whole bay leaves
- Add 1 tablespoon fresh thyme (or 1 teaspoon dried)
- Add 1 teaspoon black pepper
- Note: Do not add salt yet – the honey baked ham already contains salt
- Stir to distribute seasonings
- Bring to boil (5-10 minutes)
- Turn heat to high
- Watch pot carefully – it will take 5-10 minutes to reach boiling point
- Visual cue: You’ll see bubbles starting to form and rise to surface
- Beginner tip: A full boil has large bubbles breaking the surface continuously
- Reduce heat and simmer (45-60 minutes)
- Once soup reaches full boil, turn heat down to low
- Place lid on pot, leaving it slightly ajar (about ¼-inch gap)
- Maintain a gentle simmer – small bubbles should appear occasionally
- Beginner tip: If no bubbles appear, increase heat slightly; if bubbling vigorously, reduce heat
- Set timer for 45 minutes
- Stir soup every 15 minutes to prevent sticking
- Check a bean at 45 minutes by removing one with spoon, cooling slightly, and tasting
- Beans should be tender with no hardness in center
- If beans are still firm, continue cooking and check every 5 minutes
- Tip: Different brands of beans may take different amounts of time to cook
- Final adjustments (3 minutes)
- When beans are tender, remove pot from heat
- Remove bay leaves using spoon or tongs and discard
- Taste soup carefully (it will be hot!)
- Add salt as needed, starting with ¼ teaspoon, stir, and taste again
- Add more salt only if needed
- If soup is too thick, add ¼ cup water or stock at a time until desired consistency
- Visual cue: Perfect Honey Baked Ham Bean Soup should be thick enough to coat the back of a spoon but still flow when stirred
Serving Your Honey Baked Ham Bean Soup (5 minutes)
- Prepare serving bowls
- Warm soup bowls by filling with hot water, then emptying before serving
- This keeps your Honey Baked Ham Bean Soup hot longer
- Ladle soup
- Use a ladle to transfer soup into each bowl
- Fill bowls about ¾ full to prevent spills
- Make sure each serving gets a good mix of beans, ham, and vegetables
- Garnish the soup
- Sprinkle with chopped fresh parsley if desired
- Add a few cracks of fresh black pepper
- Drizzle a small amount of olive oil on top for richness
- Presentation tip: For an Instagram-worthy Honey Baked Ham Bean Soup, arrange garnishes in the center of the bowl
- Serve with sides
- Offer crusty bread for dipping
- A simple side salad balances the meal
Troubleshooting Your Honey Baked Ham Bean Soup
| Problem | Cause | Solution |
|---|---|---|
| Beans still hard after cooking | Old beans or insufficient soaking | Continue cooking; add ¼ teaspoon baking soda to accelerate softening |
| Soup too thin | Not enough cooking time | Simmer uncovered for 10-15 minutes to reduce; or mash some beans against side of pot |
| Soup too thick | Too much liquid evaporated | Add ¼ cup stock or water at a time until desired consistency |
| Ham too salty | No rinsing before use | Add a peeled, quartered potato to absorb salt; remove before serving |
| Not enough ham flavor | Ham pieces too small or not enough | Add a ham bone if available or 1 teaspoon bacon bits |
| Beans causing gas | Natural bean sugars | Make sure to soak beans fully; discard soaking water; add ¼ teaspoon baking soda to cooking water |
Variations & Substitutions for Honey Baked Ham Bean Soup
Make It Creamier
Transform your Honey Baked Ham Bean Soup into a richer experience by blending 2 cups of the finished soup and returning it to the pot. This creates a thicker base while maintaining texture. Use an immersion blender directly in the pot (away from heat) or transfer a portion to a standard blender, being careful with the hot liquid.
Spice Up Your Honey Baked Ham Bean Soup
Add ¼ teaspoon cayenne pepper or a diced jalapeño (seeds removed) for heat. Smoked paprika (1 teaspoon) adds depth without heat. For fans of black bean soup with ham hock, this variation brings similar rich flavors to your Honey Baked Ham Bean Soup.
Add Greens to Your Soup
Stir in 2 cups of chopped kale, spinach, or collard greens during the last 5 minutes of cooking for added nutrition and color in your Honey Baked Ham Bean Soup.
Vegetarian Alternative
Replace ham with 1 tablespoon liquid smoke and 2 tablespoons olive oil. Increase herbs and add 2 teaspoons smoked paprika to mimic the smoky flavor of ham.
Storage & Reheating Your Honey Baked Ham Bean Soup
Refrigeration
- Allow Honey Baked Ham Bean Soup to cool completely before storing (no more than 2 hours at room temperature)
- Transfer to airtight containers, leaving ½-inch space at top
- Refrigerate up to 4 days
- Tip: Soup flavors will develop and improve overnight, making your Honey Baked Ham Bean Soup taste even better the next day
Freezing
- Cool Honey Baked Ham Bean Soup completely
- Portion into freezer-safe containers or heavy-duty freezer bags
- Leave ½-inch headspace for expansion
- Freeze up to 3 months
- Label with “Honey Baked Ham Bean Soup” and the date
- Beginner tip: Freeze in single-serving portions for easy lunches
Reheating
- From refrigerated:
- Place Honey Baked Ham Bean Soup in pot on stove over medium-low heat
- Stir occasionally to prevent sticking
- Add 1-2 tablespoons water or stock if too thick
- Heat until internal temperature reaches 165°F (soup is steaming and hot throughout)
- Time estimate: 5-7 minutes for a single serving, 10-15 minutes for larger amounts
- From frozen:
- Thaw overnight in refrigerator (safest method)
- Reheat as above, or
- For quick reheating, place frozen Honey Baked Ham Bean Soup in microwave-safe container
- Microwave on 50% power for 2 minutes
- Stir and check temperature
- Continue microwaving in 1-minute intervals, stirring between each
- Warning: Soup may be hot in some spots, cold in others if microwaved from frozen
Safety Notes & Tips for Honey Baked Ham Bean Soup
- Bean Safety: Never use raw or undercooked beans as they contain phytohemagglutinin, which can cause food poisoning. Always make sure beans are fully cooked in your Honey Baked Ham Bean Soup.
- Temperature Safety: Keep hot foods hot (above 140°F) and cold foods cold (below 40°F)
- Knife Safety: Use a sharp knife and proper cutting technique to avoid injuries. Curl fingers under when holding food to protect fingertips.
- Leftovers: Discard Honey Baked Ham Bean Soup left at room temperature for more than 2 hours
Pro Tips for Perfect Honey Baked Ham Bean Soup
- Ham Bone: If you have the honey baked ham bone, add it to the soup while cooking for extra flavor, then remove before serving
- Bean Soaking: Quick-soak method for last-minute Honey Baked Ham Bean Soup: Boil beans for 2 minutes, then remove from heat and let sit covered for 1 hour
- Flavor Booster: Add a parmesan rind while cooking your Honey Baked Ham Bean Soup (remove before serving)
- For more creative ways to use leftover ham, check out these creative ham recipes for inspiration.
This hearty Honey Baked Ham Bean Soup pairs perfectly with crusty bread and a simple side salad. For a complete meal with complementary flavors, consider serving it alongside cheesy ham and broccoli soup for a soup-tasting dinner that showcases different ham preparations.
