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HAM AND BEAN SOUP WITH KALE

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What to do with a leftover ham?
I always look forward to making a soup after serving a ham dinner. This usually happens after a holiday and I  look for healthy ways to make soup.. The bone makes such a rich broth and all of the meat just falls off the bone. I like to take a few steps to remove fat and I will show you how to do this. Always looking at ways to lighten up soup. I added kale to this soup but you could replace the kale with spinach or chard if you have that on hand. This recipe really came out yummy. I hope you enjoy.

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Placing your ham bone in the slow cooker is the easiest way to get a robust broth and all of the meat falling off the bone. Cover the bone with water and cook 4 hours on high or 8 hours on low. I cook overnight  before I make soup.
After cool remove all bones and separate bones and discard. Put meat aside and  put broth in container in the refrigerator. After broth completely cools (overnight) you will be able to scoop off the top the layer of fat. After this you can then pour broth through strainer and then it is ready for this soup. When you put your broth in the frig overnight this is a good time to pre-soak your beans

Ingredients
1 cup shredded or cubed cooked ham
1 onion, chopped
1 red or orange pepper chopped
2-3  garlic cloves chopped
1 teaspoon olive oil
1 can 28oz  organic diced tomatoes 
with green chiles
OR 1 15 oz can chopped tomato and 1 can green chiles
12 oz great northern white beans, rinsed and soaked
OR 1 15oz can white, kidney and black beans rinsed and drained
8 cups ham broth (or beef)
1 tablespoon chili powder
1 tablespoon ground cumin
salt and pepper to taste

2 cups Kale trimmed and rinsed could use spinach instead
Romano or Parmesan cheese optional topping


Instructions: In large soup pot saute onion, garlic, bell pepper and celery 5 minutes or until tender.  Stir in ham, tomatoes. cumin and chili powder. Stir and cook for a few minutes. Add broth and beans. Cook for one hour or until beans are tender. May need to add more broth 1/2 cup at a time while beans are cooking.
If substituting canned beans in this recipe cooking time will change to 15-20 minutes. Taste and adjust seasoning-. Add salt, pepper and Kale. Cook for 5-10 more minutes depending on the size of your kale pieces.  Ready to serve. Enjoy

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It is so fun to create new recipes around the holidays and to use leftovers in creative ways.  This soup only has a hint of ham but the broth brought much richness to this soup. I hope you enjoy!


To your good health,

Jan


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  • Home
  • About Us
  • Vegetable Soup
  • Soup
    • WeightWatchers ZERO POINTS VEGGIE SOUP, Our Way
    • Chilled Soup
    • Bean/Barley/Pea/Lentil Soup
    • Crock Pot Soup
    • Children love soup !
    • Seafood Soup
    • Meat Soup
    • Chicken & Turkey Soup
  • Stock
    • Beef Stock
    • Cilantro Stem Broth
    • Chicken Stock
    • Corn Broth
    • Discard Broth
    • Mushroom Broth
    • Shellfish Stock
    • Tomato Broth
    • Vegetable Stock
    • Vegetable Stock with Lemon Grass
  • Sides and more...
  • How To
  • DESSERT Blog
  • Blog