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White Bean, Kale, Potato, and Ham Soup
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White Bean, Kale, Potatoes, and Ham Soup

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 30 minutes
Servings 8
Author Pam / For the Love of Cooking

Equipment

  • Dutch oven

Ingredients

  • 4 cups of water
  • ½ lb of dried white beans
  • 2 tsp of olive oil
  • ½ yellow onion
  • 2 carrots peeled and diced
  • 2 stalks of celery diced
  • 1 clove of garlic minced
  • 6-7 cups of chicken broth
  • 1 ham hock
  • 1 yellow potato diced
  • 2 cups of kale chopped
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Rinse the white beans in cold water.
  • Place the rinsed beans in a large pot and cover with 4 inches of fresh cold water.
  • Place on the stove over high heat. Bring to a boil, cover, and remove from the heat. Let them sit for 1 hour. Drain. The beans will be "soaked" and ready to cook.
  • Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery; cook, stirring occasionally, for 3-4 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute.
  • Add the chicken stock to the Dutch oven, followed by the quick-soaked white beans and ham hock. Cover with a lid and cook for 2½ hours.
  • Add the diced potato to the pot and cook for 30 minutes.
  • Add the kale and season with sea salt and freshly cracked pepper, to taste; cook for 15 minutes.
  • Remove the fat and bone from the ham hock and shred the pork into small pieces. Taste and re-season if needed.
  • Ladle into bowls and serve. Enjoy.