1poundham steak with ham bonetrimmed of fat and diced into 1/2" pieces
3mediumcarrotspeeled and chopped
2stalkscelerychopped
1mediumonionpeeled and chopped
2cupskaletough 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 8 cups of water, ham hocks 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 diced ham along with the ham bone, carrots, celery 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 10- 20 minutes more, until the kale is tender. Serve.
Notes
If the soup gets too thick, add water about a half cup at a time, until you achieve the desired consistency.Each Serving size is about 1 3/4 cups.