Ham, Parsnip, and Kale Soup The Best Recipes

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Ham, Parsnip, and Kale Soup

"I couldn't find a recipe with ham and white kidney beans, so I came up with this. Luckily, it came out exactly as I imagined. I simmered it all day, just because that's how I like to make my soup. But it was cooked within 30 minutes at a low boil, but had more flavor after a long simmer covered. I served with Italian 5-grain bread buttered and toasted."

Ingredients :

• 1 (48 fluid ounce) can chicken broth
• 2 (15 ounce) cans white kidney beans
• 1 pound parsnips, diced
• 2 cups coarsely chopped portobello mushrooms
• 1 yellow onion, chopped
• 1 cup diced ham, fat removed, or more to taste
• 1 cup sliced carrots
• 1/2 cup diced celery
• 1 1/2 teaspoons minced garlic
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 dash Sriracha hot sauce
• 2 bay leaves
• 1 cup chopped kale, or to taste

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H15M

• Combine chicken broth, kidney beans, parsnips, portobello mushrooms, onion, ham, carrots, celery, garlic, thyme, oregano, Sriracha sauce, and bay leaves in a 6-quart pot; bring to boil. Reduce heat to medium-low and simmer for 45 minutes. Add kale and simmer until tender, about 15 minutes.

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