Ham, Parsnip, and Kale Soup recipe
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Ingredients
- 1 (48 fluid ounce) can chicken broth 2 (15 ounce) cans white kidney beans 1 pound parsnips, diced 2 cups coarsely chopped portobello mushrooms 1 yellow onion, chopped 1 cup diced ham, fat removed, or more to taste 1 cup sliced carrots ½ cup diced celery 1 ½ teaspoons minced garlic ½ teaspoon dried thyme ½ teaspoon dried oregano 1 dash Sriracha hot sauce 2 bay leaves 1 cup chopped kale, or to taste
Nutrition Info
- 259.1 caloriescarbohydrate: 42.8 gcholesterol: 13.9 mgfat: 4.7 gfiber: 4.2 gprotein: 12.8 gsaturatedFat: 1.2 gservingSize: -sodium: 1106.8 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Ham, Parsnip, and Kale Soup
Directions
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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.