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White Bean, Kale and Ham Soup From Scratch

12:18 PM

We ran into 2 issues last weekend 1) It's STILL cold outside and 2) there was no room in the freezer for the stuff we bought for our 1st barbeque of the year.   So, I purged the freezer and found 3 chicken carcasses to make stock and a great big ham bone left over from Easter.

Good thing I have more than one stockpot!

As much an I hate to admit it, my shivering body is telling me that it's still soup season, regardless of what the calendar is telling me.  This recipe for white bean, kale, and ham soup holds a special place in my heart.  The first time I came up with the idea was when I was pregnant with my first daughter and feeling more than a little morning (all day) sickness. The sweetness of the ham and the texture of the beans were apparently just right and this soup was the only thing I could stomach for about 2 weeks straight right around Easter time that year.

White Bean, Kale, and Ham Soup
 2 cans Cannellini beans
6 cups water
1/2 tsp Seasalt
1 ham bone with a little meat left on it
2 or 3 chopped carrots
2 stalks chopped celery
1 chopped onion
1/2 bunch kale, roughly chopped and deveined
2 bayleaves
Fresh ground black pepper to taste

Combine beans, water, salt, hambone, carrots, celery, onion, bayleaves, and black pepper in a large stock pot.  Bring to a boil and then let simmer for 2-3 hours.  About 10 minutes before you're ready to serve, add kale and stir.


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