This Honey Baked Ham and Mixed Bean Soup is the ultimate comfort food. It’s a hearty blend of tender beans, savory ham, and aromatic vegetables that will warm your soul.
Ready in just 30 minutes, this recipe is perfect for using leftover honey baked ham. The combination of mixed beans and rich broth creates a creamy texture without any heavy cream, making it a satisfying meal on a chilly day.
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Difficulty
Easy
🥩
Category
Meat
⏱️
Duration
30 min
🔥
Calories
Low Cal
Ingredients for Honey Baked Ham Mixed Bean Soup
Hearty ingredients come together in this comforting soup, perfect for chilly days.
The leftover ham is the star here. Costco and Sam’s Club often have great honey baked hams. If you’re using a particularly salty ham, reduce the added salt. For the mixed beans, canned works fine but dried beans soaked overnight give better texture.
No chicken broth? Vegetable broth works too, though it changes the flavor slightly. Fresh thyme is ideal but dried is fine at one-third the amount. The bay leaves add depth—just remember to remove them before serving. If you like a smoother soup, puree part of it in a blender.
This soup keeps well in the fridge for 4-5 days and freezes beautifully for 3 months. Reheat gently on the stove, adding a splash of broth if needed. I portion it into containers so lunches are sorted for the week.
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Why You’ll Love This Recipe
Quick Fix: I can throw this honey baked ham mixed bean soup together in under 30 minutes using leftover ham, which is a total time-saver on busy weeknights.
Flavor Boost: The sweetness of the honey baked ham pairs perfectly with the earthiness of the mixed beans, while the onion, carrots, and celery add a depth of flavor that I just can’t get enough of.
Meal Prep Magic: This recipe is a total game-changer for meal prep – I make a big batch on Sunday and enjoy it for lunch throughout the week, and it’s just as delicious reheated.
Leftover Lifesaver: Using leftover honey baked ham means I’m reducing food waste and saving money, which is a win-win in my book – plus, it’s a great way to repurpose a holiday meal into something entirely new.
Step-by-Step Instructions for Honey Baked Ham and Mixed Bean Soup
Follow these straightforward steps to create a comforting, satisfying soup that’s perfect for using up leftover honey baked ham.
Step 1: Sauté the Aromatics
Start by heating a large pot over medium heat. Add the 1 whole Onion, 2 whole Carrots, and 2 stalks Celery Stalks. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and fragrant. You’ll know they’re ready when they start to release their natural sweetness and the mixture becomes aromatic.
Next, add the 3 cloves Garlic Cloves and cook for another 1-2 minutes, until fragrant. Be careful not to burn the garlic, as it can quickly become bitter. Stir constantly to ensure even cooking and prevent burning.
Step 2: Add the Broth, Tomatoes, and Spices
Pour in the 4 cups Chicken Broth and add the 1 can Diced Tomatoes, 1 tsp Dried Thyme, and 2 whole Bay Leaves. Stir to combine, then bring the mixture to a gentle simmer. Let it cook for 15-20 minutes, allowing the flavors to meld together and the vegetables to become tender.
As the soup simmers, you’ll notice the aroma filling your kitchen, and the flavors will start to come together. This is where the magic happens, and your soup starts to develop its rich, comforting character.
Step 3: Add the Mixed Beans and Leftover Ham
Add the 1.5 cups Mixed Beans and 1.5 lb Leftover Honey Baked Ham to the pot. Stir to combine, then continue to simmer for another 10-15 minutes, or until the soup has heated through and the flavors have melded together. Season with 0.5 tsp Black Pepper and 0.25 tsp Salt to taste.
As the soup finishes cooking, check the seasoning and adjust as needed. You can add more salt, pepper, or thyme to taste. The soup should be hearty and comforting, with a rich, satisfying flavor.
Step 4: Serve and Enjoy
Remove the 2 whole Bay Leaves from the pot and ladle the soup into bowls. Serve hot, garnished with fresh herbs if desired. This soup is perfect for a chilly evening or a comforting meal any time of the year.
The result is a delicious, satisfying soup that’s packed with protein, fiber, and flavor. The leftover honey baked ham adds a rich, meaty flavor, while the mixed beans provide a boost of plant-based goodness. Enjoy your comforting bowl of goodness!
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Pro Tips For Making Honey Baked Ham Mixed Bean Soup
Sauté the Aromatics: Take your time to properly sauté the onion, carrots, and celery stalks until they’re soft and fragrant – it makes a real difference in the depth of flavor. I learned this the hard way—rushing this step results in a less complex soup.
Use Glazed Ham Bits: Don’t discard the glazed bits from your leftover Honey Baked Ham; chop them up and add them to the pot for an extra boost of sweetness and flavor. These caramelized bits are packed with flavor and will enhance the overall taste of your soup.
Simmer Gently: Resist the urge to crank up the heat to get the soup cooking faster; instead, let it simmer gently to prevent the beans from becoming mushy. A gentle simmer helps maintain the texture of the mixed beans.
Add Beans Last: Add the mixed beans towards the end of the cooking time, so they retain some texture and don’t become overly soft. This simple step ensures your soup has a pleasant mix of tender vegetables and firm beans.
Regional Styles of This Recipe
Southern-Style Variations
In the Southern United States, this soup often includes additional vegetables like diced bell peppers or chopped greens. I like to add 1 cup chopped collard greens during the last 10 minutes of simmering for extra nutrition and flavor. Some cooks also add a dash of hot sauce for an extra kick.
New England Twist
For a New England version, try adding 1 cup diced potatoes along with the other vegetables. The starch from the potatoes helps thicken the soup naturally. You can also substitute 1 cup navy beans for the mixed beans to give it a more traditional Boston baked bean flavor profile. 🌽
Spicy Southwestern Version
To give this soup a Southwestern flair, add 1 diced jalapeño with the aromatics and use chipotle ham if available. You can also add 1 can drained corn and 1/4 cup chopped fresh cilantro at the end for brightness. This version pairs beautifully with crusty bread or cornbread.
Creole-Inspired Variation
For a Creole twist, sauté the vegetables in 1 tablespoon bacon fat instead of oil, then add 1/2 teaspoon Cajun seasoning with the thyme. Some cooks like to add 1/4 teaspoon cayenne pepper for extra heat. This version creates a rich, complex flavor profile that develops beautifully during simmering. 🔥
Storage and Reheating Tips
This soup keeps exceptionally well – it actually improves with time as the flavors meld together. Store leftovers in airtight containers in the refrigerator for up to 5 days or freeze for 3 months. When reheating, add a splash of broth if needed to restore the desired consistency.
Nutrition Facts
Servings 4
Amount Per Serving
Calories 220kcal
% Daily Value
Total Fat 8g10%
Saturated Fat 2.5g13%
Cholesterol 30mg10%
Sodium 850mg37%
Total Carbohydrate 25g9%
Dietary Fiber 6g21%
Sugars 4g
Protein 18g36%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Frequently Asked Questions
1
Can I use fresh beans instead of canned mixed beans?
Yes, you can use fresh or dried beans, but you’ll need to adjust the cooking time. If using dried beans, soak them overnight and cook until tender before adding to the soup. This adds about 1 hour to the preparation time.
2
How do I store leftovers of this soup?
Store leftovers in airtight containers in the refrigerator for up to 5 days or freeze for 3 months. When reheating, add a splash of broth if needed to restore the desired consistency. The flavors will meld together even more during storage.
3
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the mixed beans and ham during the last 30 minutes of cooking.
4
What can I serve with this soup?
This soup pairs well with crusty bread, cornbread, or a simple green salad. You can also serve it with a dollop of sour cream or a sprinkle of fresh herbs for extra flavor. For a heartier meal, consider serving with a side of roasted vegetables.
I'm Tyler Parker, and I've been cooking since my Aunt Linda handed me a whisk at age eight in her cramped Portland, Oregon kitchen—she swears I made the lumpiest gravy ever tasted in 2003, but she ate it anyway. The smell of her rosemary-garlic roast still drags me back to that rainy afternoon when she taught me to crush herbs with the heel of my hand. Over the past 17 years I've burned, under-salted, and over-fermented more dishes than I can count, but the breakthrough came in 2016 when my Thanksgiving turkey caught fire; the skin blackened, yet the meat stayed juicy—family fought over the smoky slices and I realized perfection is overrated. These days I live in Denver with my wife Carla, our daughter Olive (age 5), and a rescue mutt named Pickle who parks himself by the stove for dropped carrots. When I'm not tinkering with green-chile recipes, I'm skiing knee-deep powder or restoring a beat-up '72 Mustang in the garage. My lucky charm is a chipped blue Pyrex bowl I snagged at a yard sale for fifty cents—every batch of pancakes tastes better in it, or so I tell myself while flipping at sunrise.
