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.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 259 Calories

Ingredients

• ½ teaspoon dried thyme
• 1 yellow onion, chopped
• ½ teaspoon dried oregano
• 2 bay leaves
• 1 cup sliced carrots
• 1 (48 fluid ounce) can chicken broth
• 1 ½ teaspoons minced garlic
• ½ cup diced celery
• 2 (15 ounce) cans white kidney beans
• 1 pound parsnips, diced
• 2 cups coarsely chopped portobello mushrooms
• 1 cup diced ham, fat removed, or more to taste
• 1 dash Sriracha hot sauce
• 1 cup chopped kale, or to taste

Recipe Instructions

Step 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.