HAM, PARSNIP, AND KALE SOUP

Ham, Parsnip, and Kale Soup image

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.

Provided by kk9983

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup

Time 1h15m

Yield 8

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1106.8 mg, Sugar 5.5 g