Ham, Kale And White Bean Soup
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Serves: 8
 
Soup is a great way to use up any leftover vegetables that may be lurking around in your refrigerator. I made a quick search in mine and found ¼ of a head of cabbage that needed to be used up. I also found about ½ cup of string beans. See what you have on hand to add to the soup pot.
Ingredients
  • 1 onion, finely chopped
  • 1 teaspoon dried garlic OR 1 clove garlic, minced
  • 8 oz frozen, chopped kale OR ½ bunch of fresh kale (remove stems and chop)
  • 8 oz frozen, sliced zucchini OR 1 fresh zucchini, diced
  • 2 potatoes, peeled and diced ( I used 2 red potatoes and left the skin on)
  • 15 oz can of cannellini beans, drained and rinsed OR 1½ cups cooked beans
  • 2 to 3 cups of diced ham
  • 6 cups of broth (I used ham broth from cooking the ham with some added veggie broth base)
  • 1 teaspoon crushed red pepper
  • freshly ground pepper to taste
Instructions
  1. In a large pot add the onion and garlic (if using fresh) along with a drizzle of olive oil. Cook until the onion has softened a bit.
  2. Add the remaining ingredients: kale, zucchini, potatoes, beans, ham, broth, red and black pepper. Carefully add salt to taste since the ham contains a good amount of salt in it.
  3. Add any other veggies you might have on hand. In my case I included thinly sliced cabbage and a small amount of string beans.
  4. Cook over medium heat until the potatoes have softened.
  5. Adjust pepper and salt to taste and serve.
Recipe by Remake My Plate at http://remakemyplate.com/ham-kale-and-white-bean-soup/