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.
16ozbag of 16 bean soup mix(discard flavor packet if it comes with it)
4ozlow sodium smoked ham steak(diced)
1small green pepper(diced (3/4 cup))
2celery stalks(chopped (3/4 cup))
2/3cupof tomato sauce
1teaspooncracked black pepper
4cupskale(stems removed and coarsely chopped)
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.