16 Bean Soup with Ham and Kale

16 Bean Soup with Ham and Kale – a hearty soup, high in fiber and perfect for freezer friendly meals. Weight Watchers Smart Points: 5 Calories: 155

Winter has finally arrived, and there’s nothing quite like a pot of soup simmering all day to warm you up. This soup is hearty and delicious, and loaded with fiber. One bowl will fill you up, and leftovers are perfect to freeze for future meals.

Made with a 16 bean soup mix (if yours comes with a flavor packet you’ll want to discard it) plus smoked ham, vegetables, fresh herbs and kale. You’ll want to soak the beans overnight, then discard the water the next day before cooking.

I’m sure this could be made in the pressure cooker, to speed it up. If I converted this for the pressure cooker I would use less water. Hope you enjoy!

16 Bean Soup with Ham and Kale – a hearty soup, high in fiber and perfect for freezer friendly meals. Weight Watchers Smart Points: 5 Calories: 155

16 Bean Soup with Ham and Kale
Skinnytaste.com
Servings: 10 • Size: scant 1 1/4 cup • Points +: 5 • Smart Points: 5
Calories: 155 • Fat: 2 g • Carb: 36 g • Fiber: 18.5 g • Protein: 13.5 g
Sugar: 3.5 g • Sodium: 647 mg • Cholesterol: 4 mg

Ingredients:

  • 16 oz bag of 16 bean soup mix (discard flavor packet if it comes with it)
  • 2 teaspoons olive oil
  • 4 oz low sodium smoked ham steak, diced
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 4 garlic cloves
  • 1 small green pepper, diced (3/4 cup)
  • 2 celery stalks, chopped (3/4 cup)
  • 2 green onions, diced
  • 1/4 cup cilantro, finely diced
  • 2/3 cup of tomato sauce
  • 1/2 tsp ground cumin
  • 3 teaspoons kosher salt
  • 1 teaspoon cracked black pepper
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 4 cups kale, stems removed and coarsely chopped

Directions:

Rinse and soak beans overnight. Discard the soaked water the next day and place in a pot with 12 cups of water, cook uncovered 1 hour on medium-high heat.

Heat a large non-stick skillet over medium heat, add oil and cook ham and cook until browned, 2 minutes, Add onions, carrot, garlic, green pepper, celery, green onions, cilantro, tomato sauce, cumin, salt and pepper and cook another 5 minutes, until soft.

Add to the beans along with the rosemary and thyme.

Lower heat to medium-low, cover and cook 1 hour, stirring occasionally. Uncover the pot, increase heat to medium-high and simmer until thick and the beans are cooked through, about 15 minutes.

Add the kale and cook an additional 10 to 15 minutes.