Even though most wouldn’t call Homemade Honeybaked Ham a teaser, ’cause it’s delicious, you might fall into that camp after you try this soup. Part of my attempts at making the copycat Honeybaked version was a means to a very specific end…Bean Soup. Let’s be honest. Bean Soup with leftover ham doesn’t sound like a very enticing title, (nor does it a pretty photo make, ha!), but I’m here to tell you, it does not matter. This soup is absolutely fantastic. Seriously. It’s on my favorites list as one of the tastiest soups I have ever made.
If you missed the original recipe for the Honeybaked Ham Copycat, that is what we are starting with. But if not, you must must must have ham bones and some extra ham. Ok. Worst case, you might kind of pull it off with a bunch of ham in it. Also, there is a chance the depth of the flavor might be compromised because of the unique seasonings on the ham itself, but it will still be delicious. Some people fancy it up more with peppers and other vegetables, but I don’t personally care for peppers. Besides, the simpler, the better. Here we go.
Homemade Bean Soup with Leftover Ham Recipe
2 X 10oz. (Around 20 oz total) Dried Beans that have been soaked. 8 hours min, I like overnight-This is all personal preference. This time I used equal parts *Rancho Gordo’s Pinquitos (baby pintos) and Yellow Eye’s (yellow black-eyed peas, essentially). You can use whatever combo you like. Just keep the quantity close and all will be well. White beans, pintos, black eyed peas…whatever you like or have on hand to combine.
*My mom has been singing the praises of Rancho Gordo beans for over a year. She was right…they are fresh and just great quality and taste. And no they are not the cheapest, but I have to confess they are seriously superior.
Ham Bone -with some ham still on the bone + another chunk of ham for good measure
4 cartons of chicken broth
4 carrots peeled and diced small
Oil of preference for sauteing vegetables
3-4 celery stalks peeled and diced small
2 med onions (sweet if you have ‘em, but any onion will do)
7 cloves minced garlic
1 tsp. cumin
½ tsp. ground thyme
½ tsp. dried savory (don’t freak out if you don’t have it or have never heard of…you can leave it out)
½ tsp dried basil
½ tsp dried oregano
1 tbsp. dried parsley
2 bay leaves
3-4 tbsp. of Masa flour or regular flour
Coarse ground black pepper
Louisiana Hot Sauce
-Drain your beans some. It’s ok if some of the soaking liquid stays. There is much dispute about this, so trust your gut 😉 Set aside.
-Heat up a few tablespoons of oil until hot and add all your veggies. Saute your veggies until translucent and soft…around 7 minutes or so. Add your garlic for another 30 sec.
-Next, pour the cumin and thyme. Once it’s a paste consistency add chicken broth, scraping all the good bits from the pan.
-Now add your beans and all the other spices and the ham. I hold out on much salt and pepper until I see how much salt the ham will add. The hot sauce is to finish it off or for individual use in your bowl.
-Boil uncovered at a good roll for 10-15 min then turn down until a good bubble/low boil.
-Leave uncovered. I think mine took not quite 4 hours. Some people like their beans to have a bite. I like mine really soft.
-Remove the ham bone and ham pieces you can and chop them up and add back to the soup. The next step is what makes the soup thicker and more stew-like.
-Take a cup of soup and using either masa flour or regular flour, make a slurry. A slurry is a starch and a liquid whisked together until smooth, and then added to something to thicken it. After you add it to the soup, continue to let it bubble until it is the thickness you like and doesn’t have a “flour-y” taste.
-Salt and pepper to taste.
-Remove the bay leaves and add hot sauce if you prefer.
Ok! Ladle into bowls and you are done. Except cornbread.
You absolutely have to make this. Even if Bean Soup with Leftover Ham doesn’t sound so fancy, the taste is. Also cornbread. Cause cornbread should go with beans always. Texans unite.
Make it and let me know what you think!