- Prepare the Ingredients
Sort through 1 cup each of dried navy beans and great northern beans, discarding any stones. Rinse thoroughly. In a large bowl, cover the beans with 2 inches of cold water and let soak for at least 8 hours or overnight. Alternatively, for a quick soak, cover with water, bring to a boil for 2 minutes, remove from heat, cover, and let stand for 1 hour. Drain and rinse before using. Dice 1 cup yellow onion, 1 cup carrots, and 1 cup celery. Measure out 1/3 cup of the honey baked ham bean soup mix. Have your ham bone (or diced ham) and 6 cups of stock ready.
- Sauté the Aromatics
Set your Instant Pot to the "Sauté" function on normal heat. Add 1 tablespoon of olive oil. Once hot, add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables begin to soften and the onion turns translucent, about 5-7 minutes. This step builds a flavorful foundation for the soup.
- Pressure Cook
Press "Cancel" to turn off the sauté function. To the pot, add the drained soaked beans, the ham bone (or diced ham), the prepared honey baked ham bean soup mix, 6 cups of stock, and 1 bay leaf. Stir well to combine, ensuring nothing is stuck to the bottom. Secure the lid, set the valve to "Sealing," and select the "Manual" or "Pressure Cook" function on high pressure. Set the timer for 30 minutes.
- Natural Release & Final Touch
When the cooking cycle is complete, allow the pressure to release naturally for 30 minutes. After this time, carefully turn the valve to "Venting" to release any remaining pressure. Open the lid away from your face. Remove the ham bone and bay leaf. If using a bone, pick off any meat and return it to the pot. For a creamier texture, blend 1-2 cups of the soup until smooth and stir it back in. Taste and adjust seasoning with salt and pepper if needed. Ladle into bowls and serve hot.
- Calories:320 kcal
- Protein:22 g
- Carbohydrates:45 g
- Sugar:7 g
- Salt:0.8 g
- Energy:1340 kJ
- Fat:7 g
You know that feeling when a cold wind rattles the windows, and your soul craves something deep, savory, and profoundly satisfying? That’s the moment I reach for my jar of homemade honey baked ham bean soup mix. Forget those dusty packets from the back of the pantry. This concoction is my secret weapon for transforming humble beans and a few simple vegetables into a velvety, smoky, sweet-savory hug in a bowl. It’s the culinary equivalent of a favorite sweater.
The Tale of the Honey Baked Ham Bean Soup Mix
Every great recipe has a backstory, and this one was born from thrift and flavor. It started with the post-holiday dilemma: the glorious, gnawed-upon honey baked ham bone. I couldn’t bear to toss it. After simmering it into a rich stock, the idea struck—why not capture that entire flavor profile, the sticky honey glaze, the smoky ham, the aromatic spices, in a dry mix I could use all year? After many, many pots of soup (my neighbors were well-fed guinea pigs), I landed on this perfect balance.
Crafting the Flavor Foundation
What makes this soup mix so special is its layered complexity. It’s not just salty; it’s a symphony. Smoked paprika and a touch of chipotle powder provide a warm, campfire smokiness. Dehydrated onion and garlic offer sweet, savory depth. A careful blend of herbs—thyme, bay, and a whisper of rosemary—adds an aromatic backbone. The real “aha!” moment was adding a bit of powdered honey and brown sugar. It doesn’t make the soup sweet; it just rounds out the saltiness and mimics that beautiful caramelized glaze from the namesake ham.
Your One Non-Negotiable Pro-Tip
Here’s the secret to a truly luxurious texture: don’t rush the beans. Even in an Instant Pot, which is my go-to for speed, I always give the soaked beans a good 30-minute natural pressure release. That gentle, gradual cooling prevents the skins from splitting and allows the beans to become perfectly tender all the way through, creating a creamier, more velvety broth. For an even silkier finish, take a cup of the finished soup, blend it until smooth, and stir it back in. Magic.
Serving Your Masterpiece & Perfect Pairings
Ladle this steaming goodness into deep bowls. I adore a final flourish: a drizzle of good olive oil, a crack of black pepper, and a sprinkle of fresh parsley. For the ultimate cozy night, pair it with a slice of thick, crusty sourdough for dipping, or a simple, tangy kale salad dressed with lemon to cut the richness. Beverage-wise, a malty amber ale or a glass of dry cider works wonders. For more inspired pairing ideas, I often turn to the brilliant minds at Serious Eats.
Make It Your Own: Variations & Swaps
The beauty of this foundation mix is its adaptability. Vegetarian? Use a robust mushroom or vegetable stock instead of ham stock and add a tablespoon of liquid smoke to the pot. Want more greens? Stir in chopped kale or spinach during the last 5 minutes of cooking. For a creamier version, stir in a half-cup of heavy cream or coconut milk at the end. You can even use this flavorful honey baked ham bean soup mix as a base for a slow-cooked cassoulet-inspired bake, topped with buttery breadcrumbs.
Planning Ahead & Storing the Goods
This soup is a meal-prep champion. The dry mix itself will keep in an airtight jar for months. The finished soup freezes beautifully for up to 3 months—just thaw and reheat gently. If storing leftovers in the fridge, know that it will thicken considerably; simply thin it with a bit of water or stock when reheating. The flavors, miraculously, get even better the next day.
Frequently Asked Questions
Can I use this mix without an Instant Pot? Absolutely! After sautéing your veggies, add the soaked beans, stock, and the mix. Simmer, covered, on the stovetop for 1.5 to 2 hours, or until the beans are tender.
I don’t have a ham bone. What now? No problem. A good-quality ham base or paste dissolved in water makes a fine substitute. Or, use a rich chicken stock and add an extra pinch of smoked paprika.
What’s the best bean to use? I’m partial to a mix of navy beans and great northern beans for their creamy texture, but pinto or cannellini beans work splendidly too.
So, there you have it. My passport to comfort, neatly stored in a jar. Making your own honey baked ham bean soup mix is a small act of kitchen foresight that pays off in huge, delicious dividends. It turns a simple pot of beans into a legendary meal. Now, go raid your pantry, get that Instant Pot humming, and prepare for a serious dose of coziness. Let me know how yours turns out in the comments!
