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Ham and White Bean Soup with Kale
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 2 cups diced ham
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 4 cups chopped kale
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

Instructions
 

  • Place the diced ham, white beans, onion, carrots, celery, garlic, chicken broth, thyme, and bay leaf in the slow cooker. Stir gently to combine.
  • Cover and cook on low for 6 to 7 hours until the vegetables are soft and the flavors have blended.
  • About 30 minutes before serving, stir in the chopped kale and continue cooking until it wilts and turns bright green.
  • Remove the bay leaf. Taste and add salt and pepper as needed. Serve hot.

Notes

Stir the kale in at the end so it stays tender rather than mushy. Leftover ham from a holiday meal works especially well here. The soup thickens as it sits, so add a splash of broth when reheating if you prefer a thinner consistency.
Course: Soup
Cuisine: American
Equipment: Slow Cooker