ham, parsnip, and kale soup

Ingredients

• Servings: 8
• 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
• 1/2 cup diced celery
• 1 1/2 teaspoons minced garlic
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 dash sriracha hot sauce
• 2 bay leaves
• 1 cup chopped kale, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• 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.