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Recipe: Ham, Parsnip, and Kale Soup

I couldnt 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 thats 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.

Ham, Parsnip, And Kale Soup 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

  • cup diced celery

  • 1? teaspoons minced garlic

  • teaspoon dried thyme

  • teaspoon dried oregano

  • 1 dash Sriracha hot sauce

  • 2 bay leaves

  • 1 cup chopped kale, or to taste

How to Make Ham, Parsnip, And Kale Soup

  1. 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.

Ham, Parsnip, And Kale Soup Nutritions

  • Calories: 259.1 calories

  • Carbohydrate: 42.8 g

  • Cholesterol: 13.9 mg

  • Fat: 4.7 g

  • Fiber: 4.2 g

  • Protein: 12.8 g

  • SaturatedFat: 1.2 g

  • ServingSize:

  • Sodium: 1106.8 mg

  • Sugar: 5.5 g

  • TransFat:

  • UnsaturatedFat:

Ham, Parsnip, And Kale Soup Reviews

  • This turned out so good

  • This was good I personally think it needs some more seasoning/salt and more hot sauce but to each their own. Go with what you like and you cant go wrong

  • Added potatoes instead of mushrooms because thats what I had on hand. This soup is really, really good. This is another meal for otherwise fussy eaters.

  • I loved it, I added a can of peas, potatoes, and a couple of turnips

Source: Ham, Parsnip, and Kale Soup

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