We love turning leftover honey baked ham bones into a hearty soup that’s perfect for cozy evenings. Drawing from classic American comfort food traditions, this recipe transforms simple ingredients into a flavorful bowl full of sweet and savory notes that warm the soul.
It’s our go-to way to repurpose holiday favorites, blending tender ham with veggies and spices for a satisfying meal. Whether you’re new to soup-making or a seasoned cook, we’ll show you how easy it is to create this delicious Honey Baked Ham Bone Soup at home.
Ingredients
In our Honey Baked Ham Bone Soup recipe, we gather simple, high-quality ingredients that transform a leftover ham bone into a comforting, flavorful meal. We’ll list them in the order they’re used, with prep notes for clarity and ease.
Main Components
- Ham bone: 1 large ham bone (from a honey baked ham), with any remaining meat; we recommend using it as the base for building flavors—simply rinse and set aside.
- Onion: 1 medium yellow onion, finely chopped; this aromatic adds sweetness and depth, so prepare it first for sautéing.
- Garlic: 3 cloves, minced; fresh garlic enhances the savory notes—mash just before use for optimal aroma.
- Carrots: 2 large carrots, peeled and diced; these provide natural sweetness to balance the ham’s honey undertones.
- Celery: 2 stalks, chopped; include the leaves for extra flavor in this hearty soup base.
- Dried beans: 1 cup dried navy or great northern beans, soaked overnight and drained; pro tip: soaking ensures they cook evenly and absorb the soup’s essence.
- Chicken broth: 8 cups low-sodium broth; use this as the liquid foundation for a rich, savory broth—opt for homemade if available.
- Honey: 2 tablespoons pure honey (from your honey baked ham, if possible); stir in later to amplify the sweet-savory profile without overwhelming other flavors.
- Herbs and spices: 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper; add these toward the end of prep for seasoning control—adjust to taste for a perfectly balanced soup.
This selection ensures our Honey Baked Ham Bone Soup is not only nutritious but also packed with layers of taste, making it a go-to for cozy family dinners.
Equipment Needed
To prepare our flavorful Honey Baked Ham Bone Soup efficiently, we gather essential tools that ensure smooth cooking and optimal results. These items help us handle the simmering, chopping, and stirring involved in transforming simple ingredients into a hearty, comforting dish.
- Large stockpot or Dutch oven: We rely on this key piece for simmering the ham bone and vegetables, as it provides even heat distribution and ample space for the soup to develop its rich, savory flavors.
- Chef’s knife: A sharp chef’s knife is indispensable for us when precisely chopping onions, garlic, carrots, and celery, ensuring even pieces that cook uniformly and enhance the soup’s texture.
- Cutting board: We always use a sturdy cutting board alongside the knife to safely prepare ingredients, preventing slips and making the process quick and efficient.
- Measuring cups and spoons: For accuracy in our recipe, these tools allow us to measure out broth, honey, and spices exactly, guaranteeing the perfect balance of sweet and savory notes in the Honey Baked Ham Bone Soup.
- Wooden spoon or ladle: We prefer this for stirring the soup gently during cooking, as it helps us avoid scratching the pot while blending flavors and checking consistency.
- Strainer or colander: If we’re using dried beans, this essential tool assists us in rinsing and draining them effectively, ensuring the soup remains clear and free of debris for a polished final product.
Instructions
Now that we have our ingredients and equipment prepared, let’s transform them into a hearty Honey Baked Ham Bone Soup that warms the soul with its sweet-savory flavors. We’ll walk you through each step to create a comforting dish bursting with rich aromas and tastes.
Prep the Ingredients
Before we start cooking, we’ll prepare our fresh ingredients to ensure everything integrates smoothly and builds the soup’s layered flavors.
- Rinse the dried beans: Place 2 cups of dried beans in a colander and rinse under cold water for 1 minute to remove any debris, then soak them in a large bowl of water for at least 8 hours or overnight until they plump up and soften.
- Chop the vegetables: Dice 1 large onion, 3 garlic cloves, 3 carrots, and 3 celery stalks into uniform ½-inch pieces using a sharp chef’s knife on a sturdy cutting board, releasing their fresh, earthy scents that will enhance the soup’s base.
- Prepare the ham bone: Take the large ham bone and trim any excess fat or meat, setting aside any leftover ham pieces for later addition to maximize the honey baked ham bone‘s smoky sweetness in the broth.
Cook the Soup
With our ingredients prepped, we’ll build the soup’s depth by sautéing and simmering, allowing the flavors to meld into a savory symphony that fills the kitchen with irresistible aromas.
- Sauté the base: Heat 2 tablespoons of oil in a large stockpot or Dutch oven over medium heat, then add the chopped onion, garlic, carrots, and celery. Stir frequently for 5-7 minutes until they soften and release a fragrant, golden aroma, forming a flavorful foundation.
- Add the ham bone and beans: Place the prepared ham bone into the pot along with the soaked and drained beans, then pour in 8 cups of chicken broth. Bring to a boil over high heat, then reduce to a low simmer and cover, letting it cook for 1-2 hours until the beans are tender and the broth infuses with the bone’s rich, honey-kissed essence.
- Incorporate seasonings: Stir in 2 tablespoons of honey, 1 teaspoon of dried thyme, 1 teaspoon of black pepper, and any reserved ham pieces. Continue simmering for another 30 minutes, allowing the sweet notes of honey to balance the savory undertones, creating a broth that’s velvety and deeply satisfying to the palate.
Finish and Serve
To wrap up, we’ll fine-tune the soup’s flavors and presentation, ensuring it’s ready to delight with its hearty texture and comforting warmth.
- Adjust seasoning and thicken: Taste the soup and add salt to taste, then if desired, mash some beans against the pot’s side with a wooden spoon for a thicker consistency, enhancing the creamy mouthfeel without overpowering the honey baked ham bone‘s star role.
- Remove the bone: Carefully lift out the ham bone using tongs and discard it, then ladle the soup into bowls, garnishing with fresh parsley for a pop of color and freshness that elevates the dish’s visual appeal.
- Serve immediately: Dish out the soup hot alongside crusty bread, letting the steamy, aromatic bowls invite everyone to savor its tender beans, veggies, and succulent ham in every spoonful.
Make-Ahead Instructions
To make our Honey Baked Ham Bone Soup even more convenient for busy schedules, we recommend preparing elements in advance without compromising the dish’s rich, savory flavors. This approach allows us to streamline cooking on the day of serving, ensuring a hearty meal that’s both nutritious and full of that signature sweet-savory depth from the ham bone.
Prepping Ingredients Ahead
We can save time by getting the foundational components ready up to 24 hours in advance. Here’s how:
- Rinse and soak the dried beans: Start by rinsing 1 cup of dried beans under cold water to remove any debris. Then, soak them in a large bowl with enough water to cover by 2 inches. Let them sit in the refrigerator for 8 to 12 hours for optimal texture, as this reduces cooking time and ensures even tenderness.
- Chop the vegetables: Dice 2 medium onions, 3 carrots, and 3 celery stalks into uniform ½-inch pieces. Store these in an airtight container in the fridge to preserve their fresh, crisp qualities, which add vibrant color and subtle sweetness to the soup.
- Prepare the ham bone: If using a leftover ham bone, wrap it tightly in plastic wrap or place it in a sealed bag. Refrigerate for up to 2 days to maintain its flavorful marrow and smoky essence, which forms the soup’s hearty base.
Making the Soup Base in Advance
For a more substantial head start, we can fully prepare the soup up to 3 days ahead. Follow these steps to build the base and store it properly:
- Sauté the aromatics: In a large stockpot, heat 2 tablespoons of oil over medium heat and sauté the chopped onions, garlic, carrots, and celery for 5 minutes until fragrant and softened. This step develops the soup’s inviting aroma and layered flavors early.
- Add the ham bone and simmer: Incorporate the soaked beans, ham bone, 8 cups of chicken broth, and seasonings like 2 tablespoons of honey, 1 teaspoon of dried thyme, and salt to taste. Bring to a boil, then reduce to a low simmer for 1 to 2 hours until the beans are tender and the broth is infused with rich, meaty notes.
- Cool and store: Once cooked, let the soup cool completely. Remove the ham bone, shred any remaining meat, and stir it back in for added protein. Transfer the soup to airtight containers and refrigerate for up to 3 days or freeze for up to 3 months to lock in its comforting warmth and taste.
Storage and Reheating Tips
To preserve the soup’s optimal quality, we use the following guidelines. For quick reference, here’s a breakdown of storage times and methods in a table:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 3 days | Keep in the fridge at 40°F or below to maintain the soup’s fresh taste and prevent bacterial growth. |
| Freezing | Up to 3 months | Portion into freezer-safe bags or containers to avoid freezer burn, preserving the ham’s sweet undertones. |
When reheating, gently warm the soup on the stovetop over low heat, stirring occasionally to restore its thick, velvety consistency. Adjust seasonings as needed to keep the flavors bold and balanced, making our Honey Baked Ham Bone Soup a go-to for effortless, delicious meals.
Conclusion
We’ve crafted this Honey Baked Ham Bone Soup recipe to bring warmth and ease into your kitchen. It’s a go-to for turning simple ingredients into comforting meals that nourish us all.
As we wrap up, we’re confident you’ll find joy in making and sharing this dish. Experiment with it and let us know how it becomes your family’s favorite.
Frequently Asked Questions
What is Honey Baked Ham Bone Soup?
Honey Baked Ham Bone Soup is a hearty, comforting dish that turns leftover ham bones into a flavorful meal. It combines sweet and savory elements from classic American comfort food, featuring ingredients like ham bone, vegetables, beans, and herbs. Perfect for cozy family dinners, it’s easy to prepare and nutritious, making it ideal for both novice and experienced cooks.
What ingredients are needed for Honey Baked Ham Bone Soup?
You’ll need a large ham bone, onion, garlic, carrots, celery, dried beans, chicken broth, honey, and herbs like spices. These simple, nutritious ingredients create layers of flavor, with prep notes for ease. Everything is chosen to enhance the soup’s taste, ensuring a satisfying, wholesome meal.
What equipment is required to make Honey Baked Ham Bone Soup?
Essential tools include a large stockpot or Dutch oven for simmering, a chef’s knife and cutting board for chopping, measuring cups and spoons for accuracy, and a wooden spoon or ladle for stirring. A strainer helps with beans. These items ensure smooth, safe preparation and optimal results for this comforting dish.
How do I prepare Honey Baked Ham Bone Soup?
Start by prepping ingredients: rinse and soak beans, chop vegetables, and prepare the ham bone. Sauté the veggies, add the ham bone, beans, broth, honey, and seasonings, then simmer until flavorful. Adjust seasoning, thicken if needed, and serve hot with garnishes like parsley and crusty bread for a complete meal.
Can I make Honey Baked Ham Bone Soup ahead of time?
Yes, prep ingredients like beans, veggies, and ham bone up to 24 hours in advance. You can also cook the full soup base ahead and store it: refrigerate for up to 3 days or freeze for up to 3 months. This makes it convenient for busy schedules while keeping flavors intact.
How should I store and reheat Honey Baked Ham Bone Soup?
Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat, thaw if frozen, then warm on the stove over low heat, stirring occasionally to preserve flavors. Add a splash of broth if it thickens, and enjoy it as fresh as possible.