Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
16 Bean Soup with Ham and Kale
4.92
from
12
votes
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.
Prep Time:
10
minutes
mins
Cook Time:
2
hours
hrs
30
minutes
mins
Total Time:
2
hours
hrs
40
minutes
mins
Yield:
10
servings
Course:
Soup
Cuisine:
American
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)
Instructions
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.
Nutrition
Serving:
1
1/4 cup
,
Calories:
155
kcal
,
Carbohydrates:
36
g
,
Protein:
13.5
g
,
Fat:
2
g
,
Saturated Fat:
0.5
g
,
Cholesterol:
4
mg
,
Sodium:
647
mg
,
Fiber:
18.5
g
,
Sugar:
3.5
g
- WW Points:
3