The next time you’re tempted to buy a huge bag of chopped fresh kale leaves at your local market, don’t hold back. This white bean and ham soup will turn that simple bag of kale into a healthy meal your entire family will love, with the help of a ham steak, vegetables, canned white beans, and a few other simple ingredients.

TWO WEEKS AGO: On a random trip to the market to stock up on a few pantry items, I found myself having an overwhelming urge to pick up a one-pound bag of chopped fresh kale leaves while strolling through the produce section. Now, did I have an intended use for this kale? Ummm no. Was this kale something that I couldn’t live without or something that I really needed in my life? Heck no. But alas, that enormous bag of kale was in my buggy, and heading its way toward the maddening self-checkout line whether I needed it in my life or not.

ONE WEEK AGO: Not so surprisingly, I opened my fridge to find that same bag of kale hiding in my produce bin. Forgotten, neglected, but thankfully, nonetheless for wear. What do you do with a large overlooked bag of kale that you purchased on a mystifying whim? Well, if you’re anything like me, you make a huge pot of soup. And afterward, when you’ve swallowed your last spoonful of soup from the bowl, you find yourself grateful that you had that overwhelming urge to pick up a one-pound bag of chopped fresh kale leaves.

TODAY: While trying to find something worthy of eating for dinner, I opened our freezer to discover a container of this soup tucked under a bag of frozen corn, next to the frozen leftovers from Christmas dinner. Once again, I found myself thankful for that big ol’ bag of kale. Even more so, knowing that in the same week, it made not only this white bean and ham soup but also a pot of Spicy Potato & Kale Beer Cheese Soup as well. Kale. It’s not just for salads. And yes, you really should pick up a bag the next time you go to the market.

Ingredients:

• 1 Tablespoon Extra-Virgin Olive Oil
• 1 Large Sweet Yellow Onion, Peeled & Finely Diced
• 4 Celery Stalks, Diced
• 3 Large Carrots, Peeled & Diced
• 1 1/2 Teaspoons Herbes de Provence
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/2 Teaspoon Crushed Red Pepper Flakes
• 1 Tablespoon Spicy Brown Mustard
• 1 Tablespoon Honey
• 1 (12-oz.) Bottle Lager Beer
• 1 (32-oz.) Carton Low-Sodium Chicken Broth
• 2 Cups Cold Water
• 2 (15.8-oz.) Cans White Beans, Rinsed & Drained (Great Northern Beans, Navy Beans, or Cannellini Beans)
• 1 1/4 Pounds of Ham, Diced (Ham Steak)
• 1/2 Pound Chopped Fresh Kale Leaves, Rinsed & Drained

Directions:

1. Place the olive oil, onion, celery, and carrots into a large Dutch oven or stock pot over medium-high heat. Sauté for 5 to 8 minutes, or until translucent, stirring often.
2. Add the Herbes de Provence, salt, black pepper, and crushed red pepper flakes. Sauté for 2 minutes, stirring constantly.
3. Add the brown mustard, honey, and beer. Stir to combine and cook for 2 minutes.
4. Add the broth, water, rinsed and drained beans, and diced ham. Increase the heat to high and bring the soup to a rolling boil. When the soup comes to a boil, cover, and then lower the heat to medium-low. Cook for 20 minutes.
5. Stir the rinsed and drained kale leaves into the soup, cover, and cook for an additional 5 to 10 minutes.

Suggestions:

• When it comes to white beans, Navy Beans are the smallest. I used Great Northern Beans, which are medium-sized and tend to hold their shape better than Navy Beans when cooked in soups. Cannellini Beans are the largest variety of white beans, and like Great Northern Beans, they also hold their shape and texture well when used in soups. No matter which variety of white beans you use for this soup, make sure to rinse and drain them well before adding them to the soup.
• I used a diced ham steak for this recipe. If you are using a ham steak, make sure to cut off any excess fat or gristle. Also, place the ham bone in the soup for added flavor. Just make sure to discard the bone before serving.
• Season with salt if needed. Ham, canned beans, mustard, and broth all contain a significant amount of salt.
• If you are using packaged store-bought pre-chopped kale, I suggest running a knife through it a few more times to chop it even smaller. If the kale is too large it can possibly create a choking hazard.
• This soup will yield approximately 6 bowls of soup. It makes a fairly large pot of soup.

Improvements:

• If you’re looking for more great recipes featuring beans, check out this 30-Minute Pepperoni Pizza Minestrone Soup or this Kielbasa, Beer, & Bean Winter Soup.
• For a creamy soup, add 1/4 to 1/2 cup of heavy whipping cream to the soup during the last 5 minutes of cooking.
• Really can’t stand kale? Replace it with fresh spinach.
• Garnish with freshly grated parmesan cheese before serving.
• CLICK HERE for more great soup, chili, stew, and chowder recipes.

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Yum

White Bean & Ham Soup with Kale (Ham Steak)

Ingredients:

• 1 Tablespoon Extra-Virgin Olive Oil
• 1 Large Sweet Yellow Onion, Peeled & Finely Diced
• 4 Celery Stalks, Diced
• 3 Large Carrots, Peeled & Diced
• 1 1/2 Teaspoons Herbes de Provence
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/2 Teaspoon Crushed Red Pepper Flakes
• 1 Tablespoon Spicy Brown Mustard
• 1 Tablespoon Honey
• 1 (12-oz.) Bottle Lager Beer
• 1 (32-oz.) Carton Low-Sodium Chicken Broth
• 2 Cups Cold Water
• 2 (15.8-oz.) Cans White Beans, Rinsed & Drained (Great Northern Beans, Navy Beans, or Cannellini Beans)
• 1 1/4 Pounds of Ham, Diced (Ham Steak)
• 1/2 Pound Chopped Fresh Kale Leaves, Rinsed & Drained

Directions:

1. Place the olive oil, onion, celery, and carrots into a large Dutch oven or stock pot over medium-high heat. Sauté for 5 to 8 minutes, or until translucent, stirring often.
2. Add the Herbes de Provence, salt, black pepper, and crushed red pepper flakes. Sauté for 2 minutes, stirring constantly.
3. Add the brown mustard, honey, and beer. Stir to combine and cook for 2 minutes.
4. Add the broth, water, rinsed and drained beans, and diced ham. Increase the heat to high and bring the soup to a rolling boil. When the soup comes to a boil, cover, and then lower the heat to medium-low. Cook for 20 minutes.
5. Stir the rinsed and drained kale leaves into the soup, cover, and cook for an additional 5 to 10 minutes.

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Most markets sell packaged pre-chopped kale in a 1-pound bag. You will use half of the bag for this White Bean & Ham Soup with Kale (Ham Steak). Use the remaining half of the bag for this Spicy Potato & Kale Beer Cheese Soup recipe. The next time you’re tempted to buy a huge bag of chopped fresh kale leaves at your local market, don’t hold back. This white bean and ham soup will turn that simple bag of kale into a healthy meal your entire family will love, with the help of a ham steak, vegetables, canned white beans, and a few other simple ingredients. CLICK HERE for the recipe.