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."
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Ingredients1 h 15 m servings 259 cals
Original recipe yields 8 servings
- 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.
Per Serving: 259 calories; 4.7 g fat; 42.8 g carbohydrates; 12.8 g protein; 14 mg cholesterol; 1107 mg sodium. Full nutrition
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