Ham, Potato, and Kale Soup
If your ham leftovers include a bone, add it with the broth in step 2, then remove it just before serving.
Nutrition
Calories: 320 kcalCarbohydrates: 19 gProtein: 23 gFat: 17 gSaturated Fat: 5 gCholesterol: 65 mgSodium: 170 mgFiber: 3 gSugar: 1 g
Ingredients
- 2 Tbsp. olive oil
- 1 yellow onion chopped
- Salt and pepper
- 1 cup water
- 1 bunch curly kale stemmed and torn into 2" pieces
- 8 cups low-sodium chicken broth
- 1 lb. small yellow potatoes scrubbed and cut into 1" pieces
- 3 carrots peeled and sliced
- 4 garlic cloves minced
- 2 bay leaves
- 2 tsp. smoked paprika
- 1 tsp. dried oregano
- 3 cups chopped cooked ham
Instructions
- 1. Heat oil in a large Dutch oven over medium until shimmering. Add onion, season with salt, and cook, stirring occasionally, until softened, about 5 minutes. Remove pot from heat and carefully add water (mixture may splatter), then bring to a boil over medium-high, stirring occasionally.
- 2. Stir in kale, then cover and cook 10 minutes, stirring once. Remove lid, reduce heat to medium, and continue to cook, uncovered, until water is mostly evaporated, 1 to 2 more minutes. Add all remaining ingredients except ham and simmer 5 minutes.
- 3. Cover pot and continue to cook until potatoes are tender, 20 to 25 minutes. Discard bay leaves, then stir in ham and cook until heated through, about 5 minutes. Season with salt and pepper to taste before serving.
- Source: Hannaford fresh Magazine, March-April 2021