Ham, Parsnip, and Kale Soup recipe

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Ingredients

1 (48 fluid ounce) can chicken broth
2 (15 ounce) cans white kidney beans
1 pound parsnips, diced
2 cups coarsely chopped portobello mushrooms
1 yellow onion, chopped
1 cup diced ham, fat removed, or more to taste
1 cup sliced carrots
½ cup diced celery
1 ½ teaspoons minced garlic
½ teaspoon dried thyme
½ teaspoon dried oregano
1 dash Sriracha hot sauce
2 bay leaves
1 cup chopped kale, or to taste

Nutrition Info

259.1 calories
carbohydrate: 42.8 g
cholesterol: 13.9 mg
fat: 4.7 g
fiber: 4.2 g
protein: 12.8 g
saturatedFat: 1.2 g
servingSize: -
sodium: 1106.8 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine chicken broth, kidney beans, parsnips, portobello mushrooms, onion, ham, carrots, celery, garlic, thyme, oregano, Sriracha sauce, and bay leaves in a 6-quart pot, bring to boil. Reduce heat to medium-low and simmer for 45 minutes. Add kale and simmer until tender, about 15 minutes.

Recipe Yield

8 servings

Recipe Note

I couldn't find a recipe with ham and white kidney beans, so I came up with this. Luckily, it came out exactly as I imagined. I simmered it all day, just because that's how I like to make my soup. But it was cooked within 30 minutes at a low boil, but had more flavor after a long simmer covered. I served with Italian 5-grain bread buttered and toasted.

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