Opiem10
Well-known member
This is one of my favorite soups to make when I have leftover ham from holiday meals.
16 BEAN SOUP WITH HAM AND KALE
Ingredients:
1 POUND BAG OF 16 BEAN SOUP MIX
6 CUPS CHICKEN BROTH
2 TABLESPOONS OLIVE OIL
1 WHITE ONION, DICED OR SHREDDED
2 CARROTS, SLICED THIN
1 GREEN PEPPER, DICED
3 STALKS CELERY, DICED OR SHREDDED
¼ CUP CILANTRO, CHOPPED
2/3 CUP TOMATO SAUCE
4 CUPS KALE, TORN OR CUT INTO SMALL PIECES
1 TABLESPOON MINCED GARLIC
1/4 POUND (or more, to taste) BONELESS HAM MEAT
2 SPRIGS FRESH THYME
1 SPRIG FRESH ROSEMARY
SALT AND PEPPER TO TASTE
Directions:
1. RINSE AND SOAK BEANS OVERNIGHT. DISCARD WATER.
2. PLACE SOAKED BEANS IN LARGE POT OR DUTCH OVEN AND COVER WITH
12 CUPS OF WATER. COOK FOR 1 HOUR (UNCOVERED). DRAIN
3. IN SKILLET, ADD OIL, AND ALL VEGETABLES AND TOMATO SAUCE. COOK
UNTIL CARROTS ARE SOFT (ABOUT 5 MINUTES)
4. ADD SOFTENED VEGETABLE MIX AND HAM TO BEANS ALONG WITH 6 CUPS OF
CHICKEN BROTH
5. PUT THYME AND ROSEMARY ON TOP OF SOUP. COVER POT AND SIMMER
FOR 1 HOUR.
6. TASTE BEANS TO ENSURE THEY ARE COOKED THROUGH.
7. AFTER BEANS ARE COOKED THROUGH, ADD KALE AND COOK FOR ABOUT 5
MINUTES.
16 BEAN SOUP WITH HAM AND KALE
Ingredients:
1 POUND BAG OF 16 BEAN SOUP MIX
6 CUPS CHICKEN BROTH
2 TABLESPOONS OLIVE OIL
1 WHITE ONION, DICED OR SHREDDED
2 CARROTS, SLICED THIN
1 GREEN PEPPER, DICED
3 STALKS CELERY, DICED OR SHREDDED
¼ CUP CILANTRO, CHOPPED
2/3 CUP TOMATO SAUCE
4 CUPS KALE, TORN OR CUT INTO SMALL PIECES
1 TABLESPOON MINCED GARLIC
1/4 POUND (or more, to taste) BONELESS HAM MEAT
2 SPRIGS FRESH THYME
1 SPRIG FRESH ROSEMARY
SALT AND PEPPER TO TASTE
Directions:
1. RINSE AND SOAK BEANS OVERNIGHT. DISCARD WATER.
2. PLACE SOAKED BEANS IN LARGE POT OR DUTCH OVEN AND COVER WITH
12 CUPS OF WATER. COOK FOR 1 HOUR (UNCOVERED). DRAIN
3. IN SKILLET, ADD OIL, AND ALL VEGETABLES AND TOMATO SAUCE. COOK
UNTIL CARROTS ARE SOFT (ABOUT 5 MINUTES)
4. ADD SOFTENED VEGETABLE MIX AND HAM TO BEANS ALONG WITH 6 CUPS OF
CHICKEN BROTH
5. PUT THYME AND ROSEMARY ON TOP OF SOUP. COVER POT AND SIMMER
FOR 1 HOUR.
6. TASTE BEANS TO ENSURE THEY ARE COOKED THROUGH.
7. AFTER BEANS ARE COOKED THROUGH, ADD KALE AND COOK FOR ABOUT 5
MINUTES.
