Honeybaked Ham and Vegetable Soup
This delicious soup uses the leftover ham from your holiday dinner and is mixed together with lots of fresh vegetables.
- 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.
Use 1/4 cup to 1/2 cup each of celery, corn, carrots, peas, green beans or whatever fresh or canned vegetables you have available if you don't have frozen.
Do not add salt to this recipe. It's salty enough from the hambone.
This recipe was originally published April 6, 2015 and updated in April 2020.