Honeybaked Ham Vegetable Soup

Honeybaked Ham Vegetable Soup

This delicious Honeybaked Ham Vegetable Soup uses the leftover ham from your holiday dinner and is mixed together with lots of fresh vegetables.

 Honeybaked Ham Vegetable Soup | This delicious soup uses the leftover ham from your holiday dinner and is mixed together with lots of fresh 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?

Absolutely not! Don’t waste an ounce of that $60 ham.

There is still plenty of meat on the butt of that hambone.

Time to make Honeybaked Ham Vegetable Soup.  This holiday classic is chock full of fresh vegetables and leftover sweet ham.

Just grab whatever you have in your pantry to pull together this easy-to-make soup.

I had leftover corn, red skin potatoes, onion, red pepper, carrots… get the picture?

 This delicious soup uses the leftover ham from your holiday dinner and is mixed together with lots of fresh vegetables.

Just place that ham bone in a big enough stock pot and fill it with water. Simmer the bone for about an hour so you have delicious, savory ham stock.

Remove the bone and pick off the meat from the butt. I easily pulled off and chopped up 2 cups of ham.

Sauté the vegetables leftover in your fridge or grab a couple cans from your pantry and toss it in your soup.

Done! It’s that easy and tasty too.

 This delicious soup uses the leftover ham from your holiday dinner and is mixed together with lots of fresh vegetables.


 

Honeybaked Ham Vegetable Soup

This delicious soup uses the leftover ham from your holiday dinner and is mixed together with lots of fresh vegetables.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Soup
Cuisine: American
Keyword: Honeybaked Ham Vegetable Soup
Servings: 6
Author: Ali Randall

Ingredients

  • One hambone, you'll pull off 2 cups of meat
  • 1 cup carrots, sliced
  • 1 cup red pepper, chopped
  • 1 small onion, peeled and chopped
  • 2 teaspoons minced garlic
  • 1 1/2 cups red skin potatoes, chopped (about 7–8 potatoes)
  • 1 11-ounce can Del Monte Summer Crisp golden sweet corn
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1 tablespoon olive oil
  • 2 bay leaves
  • 1 tablespoon fresh thyme leaves

Instructions

  • Fill a large stock pot halfway with water and place your hambone butt side down in the pot. Bring to a boil then reduce the heat to a simmer for about an hour.
  • Remove the hambone from the pot to a cutting board as well as any solids and discard solids keeping the liquid.
  • Once the ham has cooled, pull off enough ham to make 2 cups chopped into bite-size pieces.
  • In a separate skillet, sauté the onions, garlic and red pepper in the olive oil until the onions are soft.
  • Add them to the stockpot along with the carrots, corn, potatoes, beans, ham, bay and thyme leaves.
  • Bring the soup to a boil and then reduce to simmer and cook until the potatoes are soft, about 20 minutes.



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