Kale & Bean Soup with Ham

Ingredients

  • 16 ounces bag of 16 bean soup mix; the flavor packet is to be discarded.
  • 2 carrots, chopped
  • 4 ounces reduced sodium smoked ham steak, cut into dices
  • 1 medium onion, chopped
  • 2 celery stalks, chopped, about  3/4 cup
  • 2 green onions, chopped
  • 4 garlic cloves
  • 2/3 cup of tomato sauce
  • 1 small green pepper, chopped, about 3/4 cup
  • 4 cups kale, coarsely chopped, stems removed
  • 1/4 cup cilantro, finely sliced
  • 1/2 tsp ground cumin
  • 1 tsp cracked black pepper
  • 2 tsp olive oil
  • 3 tsp kosher salt
  • 1 sprig rosemary
  • 2 sprigs thyme

Directions

1 . During the night, rinse and soak beans. The next day, reject the soaked water and put in a pot with 12 cups of water, cook uncovered on medium-high heat for 1 hour .
2 . Heat a large non-stick skillet over medium heat, pour oil and cook ham until browned for about 2 minutes. Add carrot, onions, garlic, celery, green pepper, green onions, tomato sauce, cilantro, cumin, salt, and pepper and cook 5 minutes more, until tender.
3 . Add the beans as well as the thyme and rosemary.
4 . Reduce heat to medium-low, cook covered 1 hour, stirring from time to time. Then, open the pot, increase heat to medium-high and simmer about 15 minutes, until the soup is thicker and the beans are cooked through.
5 . Cook again for 10 to 15 minutes after adding the kale.

This Recipe Inpired From Skinnytaste

Nutritional information

Servings: 10 | Size: scant 1 1/4 cup

  • Calories: 155
  • Fat: 2 g
  • Carb: 36 g
  • Fiber: 18.5 g
  • Protein: 13.5 g
  • Sugar: 3.5 g

Points Plus: 5 | Smart Points: 5

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