A bright, lemony soup, perfect for using up leftover Easter ham!



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a large pot over medium-high heat. Add onions and garlic; sprinkle with salt and pepper. Cook until onions are translucent and beginning to brown, about 5 minutes.

  • Add broth, potatoes, and kale. Increase heat to high and bring soup to a boil. Reduce to a simmer and cook until potatoes are just tender, about 10 minutes.

  • Add ham, tomatoes, beans, rosemary, and bay leaves. Simmer on low for 15 minutes. Add peas and cook for 5 minutes more. Season with salt and pepper; stir in lemon juice and parsley.

Cook's Note:

Fresh or frozen peas will work.

Nutrition Facts

293 calories; 13.1 g total fat; 36 mg cholesterol; 1735 mg sodium. 26.7 g carbohydrates; 16.9 g protein; Full Nutrition