This delicious HoneyBaked Ham and Vegetable Soup uses the leftover ham from your holiday dinner and is mixed together with lots of vegetables.
Easter dinner was a hit. The guests have come back for seconds or maybe thirds. That Honeybaked Ham in the fridge has been picked over.
Do you just throw the hambone away in the trash?
Do. Not. Do. That! Don’t waste an ounce of that $65 ham.
There is still plenty of delicious and edible meat on the butt of that hambone.
Time to make Honeybaked ham and vegetable soup. This holiday classic is chock full of vegetables and leftover Honeybaked ham.
My family enjoys Honeybaked ham at Christmas and Easter. I always order a large ham ahead of time to avoid the crowds.
I pull off enough ham for a weeknight dinner before freezing it. I save the rest for the holiday and let it thaw about three days before serving.
We get tired of eating ham day after day so this spaces out our ham purchase over several weeks without it going bad.
Using the hambone adds delicious flavor to this soup and nothing goes to waste.
Homemade ham broth is good for you since it’s made from animal bones and full of collagen.
Simmered for hours, the broth can heal your gut, boost your immune system, reduce cellulite, strengthen your teeth and bones, and tackle inflammation.
So let’s get started!
How to make ham and vegetable soup
Pour water over the hambone in a large dutch oven or stock pot and simmer for about 45 minutes to get plenty of savory ham broth.
Then, grab whatever you have in your freezer, pantry or fridge to pull together this easy-to-make soup.
I had leftover corn, plenty of potatoes, and peas. I also had a bag of frozen vegetables for soup in the freezer, that included onion, okra, celery, green beans and carrots.
My husband is not a fan of beans, but adding navy beans or white kidney beans is also a delicious option for this soup.
Use up what you have in your vegetable bin!
How long can you keep a hambone before making soup?
A Honeybaked ham will keep safely for three to four days for leftovers. Within those few days, cut the remaining ham from the bone.
Either cook with it immediately or freeze the hambone separately for later use.
Tips to make the best ham and vegetable soup
Stay away from the salt shaker for this recipe. The ham is flavorful enough.
Don’t have a hambone? Stop by the Honeybaked store and purchase a leftover hambone. They sell ham by the slice and they also sell the leftover bone with plenty of meat still left for picking. Grab a bone for a few dollars.
Make this recipe in your slow cooker. Just add the hambone to your crockpot with water and slow cook for 4 hours on high or 7 hours on low. Once the ham broth is ready, toss the bone and add the rest of the ingredients and cook for 2 more hours.
No time to make this soup! Freeze the bone for later. Or make the broth and freeze the broth until you are ready to make the soup.
Using beans for your ham soup? Soak them overnight and rinse in the morning so they are ready to use.
More leftover ham recipes
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Honeybaked Ham and Vegetable Soup
- One hambone (pull off the extra meat)
- 1 tablespoon olive oil
- 1 small onion, peeled and chopped
- 1 bag frozen vegetables for soup mix. 12-ounce or use fresh vegetables instead (see notes)
- 2 teaspoons minced garlic
- 1 russet potato, peeled and chopped
- 2 bay leaves
- 1 tablespoon fresh thyme leaves or 1 tsp dried
- 1-2 cup ham, chopped
- Fill a large stock pot halfway with 6-7 cups of water and place your hambone butt side down in the pot. Bring to a boil then reduce the heat to a simmer for about 45 minutes. Discard the hambone and reserve the broth.
- In the soup pot, sauté the onions, potatoes and garlic in the olive oil until the onions are soft.
- Add the broth along with the vegetables and herbs and bring the soup to a boil before simmering for about 20 minutes. The potatoes should be soft. Add the chopped ham and serve into bowls and season with pepper.
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