I’ve had a ham steak in my freezer for about 2 months. I think I bought it on sale at the supermarket and I had immediate ideas on what to do with it but I ended up doing nothing, instead. Gradually, it became buried beneath packages of frozen peas and meats wrapped in freezer paper. It would probably still be in its frosty hibernation if I didn’t notice that I had, not one, but two bags of great northern beans in my pantry. Soup!
Partnered with some fresh kale, this is one of the most warming, satisfying, umami-laden bowls of goodness. It’s also ridiculously easy to make. Being from Virginia, I’ve grown up on ham, (Smithfield, Virginia is about half an hour from my parents house) and while I love making a whole ham for a party or family gathering, I’m not always in the mood for a weeklong “leftover ham” commitment when it’s just us. That’s where a ham steak is perfect. Just enough of that smoky, salty meatiness for one meal. If you don’t use these cuts regularly, you should! I add them to a potato gratin or macaroni and cheese before baking. Paired it with a salad, it’s a complete meal, with minimum fuss.
Kale has been in the food spotlight for several years, and deservedly so. Adding this nutrient-dense, leafy green to this and many soups and braises just makes sense. It’s high in Vitamin A, C, Calcium and Potassium and it’s a natural anti-inflammatory.
Plus, kale is sturdy, it stands up a thick potage. Spinach wilts in an instant, while kale gives texture and even a little chew to this soup. I really like that.
This dish is perfect for a cool fall evening, or an easy weekend lunch. Enjoy!
Smoked Ham, Kale and White Bean Soup
This comfort food favorite gets a healthy bent with a little chopped kale.
Ingredients
- 1 16 oz bag great northern beans
- 12-14 cups water divided
- 1 cup low sodium chicken broth
- 2 bay leaves
- 1 large ham steak with ham bone trimmed of fat and diced
- 3 medium carrots peeled and chopped
- 1 medium white onion peeled and chopped
- 2 cups kale tough stems removed, chopped
Instructions
- Pour beans into a large heavy stockpot. Using your fingers, sift through the beans to find and remove any foreign materials or damaged beans. (I have found a stone or two in my beans before - so don't skip this step).
- For overnight soak: Cover beans with about 2 inches of water. Place lid on the pot and let soak overnight.
- Short on time? Quick soak your beans: Place beans in a large saucepan with 6-8 cups of water. Bring to a rapid boil on medium high heat. Boil 2 more minutes. Remove from heat; cover and let stand one hour.
- Drain beans and add 6 cups of water, chicken stock and bay leaves to beans. Cover and bring just to boiling over medium high heat. Reduce heat to low and simmer gently with lid tilted, about 1 1/2 hours, until beans are tender. Remove from heat.
- Ladle out about 2 cups of beans and cooking liquid and set aside. Add ham, ham bone, carrots and onions to beans and simmer 15-20 minutes until vegetables are tender.
- Meanwhile, add reserved beans to a food processor or blender and puree until smooth. Pour the puree into the soup pot and stir. Add kale, cover and simmer 20 minutes more. Serve.
Recipe Notes
If the soup gets too thick, add water about a half cup at a time, until you achieve the desired consistency.
I adapted this for the Instant Pot. I used ham stock and Good Mother Stallard beans (unsoaked) so mine is darker and not nearly as photogenic as yours. But, it’s still delicious. Perfect for a stormy Spring evening. Thank you for posting the recipe.
I’m glad it worked for you Diane! I actually haven’t bought an Instant Pot (yet) because I have a pressure cooker as well as a slow-cooker, so it seemed redundant for me. That said — I’d love to consolidate my kitchen equipment — more storage.
I made this with my leftover Christmas ham and kale fresh from my garden since I was looking for a recipe to cmbine the two. Delicious!
So glad you enjoyed it, Beth!
I just love soup recipes! And white beans are one of my favorites to add in soups. The texture is so good!
Love the sound of this soup, ham gives such a great flavour and perfect with beans and veg:-)
I love it when great recipes come together from random things you find stored at the bottom of the freezer! This soup sounds amazing, and just perfect for this time of year!
I always feel like I’ve accomplished something when I can pull off a meal without a trip to the store.
I love bean and ham soup, and this looks amazing! I like that you added kale…I prefer it to spinach in soups as well. Not only does it hold up better and give a little chew to the soup, it doesn’t get nearly as slimey when reheating leftovers! The only good thing about winter, in my opinion, is all the wonderful soups to try so I’m adding this to my list!
I’m all for adding extra veggies into meals whenever I can, so I love how you’ve included kale in this soup! I know what you mean about spinach wilting in hot broths instantly and not adding any texture. I can really imagine how kale would add a bit of crunch and bite here.
I wouldn’t say the kale is crunchy, but it definitely adds a nice chew.
I could do with a bowl of this right now!
Mm, this does sound so hearty and warming! Bean soups are a go-to for me in the winter, and the addition of ham and kale sounds divine. I actually very rarely cook with ham, so this has inspired me. Thanks!
It must be my Southern upbringing – ham is a staple in our house!
I love bean soups in the cooler months. This one sounds so flavorful! I always put thyme in my bean soups. Don’t know why, except that my mother always did it. 🙂
I made a ham stew last week with carrots, potatoes, onion, celery, and garlic. Leftovers….what to do? So I pulled the ham apart and set aside. I had a nice glaze and “broth jelly” still in the bottom of my crock pot. I added all that and the bones to enough liquid to simmer the marrow right outta the bone. Since the broth already had all those veggies left over in it, I just drained it into my pan. At this point, between roasting and boiling, all the goodness of those veggies was in the broth. I used enough of that broth to quickly cook my navy beans to a boil for 3 min, remove them fro heat, then let them soak all that goodness up for an hour. I cut up my kale and set aside. While the beans soaked up, I added the pre-picked ham to my “now broth” and brought that to a low simmer to prepare for adding my beans soaking in broth. After an hour of soaking in hot broth, I added the beans to the now simmering broth and ham. Then simmered all that goodness together for 15-20 (not sure, I got two young boys!!!). I then added the chopped up kale and heated on low for 10 more minutes. I loosely followed your recipe. I just started from a different source. The best part was, I didn’t really have to cut up any more veggies (I could have) except to add some fresh color. And there was no need for any more spices except a little salt and pepper. Thanks for the idea. I had a loose idea of what I was going to do with the left over ham this time but, after reading your recipe, I knew just what to do. Came out great…. and WHAT A SYSTEM SHOCK OF VITAMINS!!!!!!!!
Wow! Sounds like you know your way around the kitchen and your soup sounds fabulous! Hope the kids licked their bowls! Thank you so much for sharing!
I made a ham
Are you thinking about making a soup with the hambone?