Hearty, full of flavor and packed with nutrient-rich ingredients, this Ham and Bean Soup tastes even better the next day, making it perfect for leftovers!
415 ouncecans of white beans, rinsed and drained (e.g., cannellini, navy, great northern) ***Can use one pound dried beans instead (soak overnight and increase cooking time)
1bunch kale , chopped (optional, can use other veggie of choice or omit entirely)
Instructions
Heat the oil in a stock pot over medium high heat and cook the onion for 4-5 minutes until soft and translucent. Add the celery, carrots and garlic and cook for a further 4-5 minutes. Add the ham, beans and spices. Add the chicken broth. Bring the soup to a boil, then reduce the heat to medium, cover and simmer for 25 minutes.If you prefer a brothy soup you can add the kale or whatever other veggies you want at this point and cook until the veggies are done.If you prefer a creamier soup, remove one or two ladlefuls of veggies and puree them in a blender. Then add the puree back into the soup.Add the kale. Let it simmer just until softened and wilted, about 5minutes.Add salt and pepper to taste.Serve with a salad or some crusty bread.
Notes
SLOW COOKER METHOD: Use one pound of dried beans instead (soaked overnight) and cook on HIGH for 4-5 hours or until the beans are tender. Add the kale during the last 20 minutes or so.
Keyword Ham and Bean Soup
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet