Spring Greens, Fresh Pea, and Ham Soup

Easter dinner leftovers are revived in this lemony ham and pea soup loaded with kale, potatoes, and white beans.

• Preparation Time: 25 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 5 mins
• Calories: 293 Calories

Ingredients

• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 4 cloves garlic, minced
• 6 cups chicken broth
• 3 bay leaves
• 1 tablespoon chopped fresh rosemary
• 2 cups green peas
• 2 cups canned diced tomatoes
• 1 ½ cups coarsely chopped yellow onions
• 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
• ½ pound kale, ribs removed and leaves torn into pieces
• 1 pound ham, cut into 1/2-inch chunks
• 1 cup great northern beans, drained
• 3 tablespoons finely chopped flat-leaf parsley

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.