Ham Bone Soup with White Beans and Kale

912The weather can’t seem to make up it’s mind lately.  One day it is 63 degrees and people are wearing shorts and t shirts.  The next day it is 30 degrees, windy and people are back in winter jackets and gloves.  I don’t usually complain about the weather  because it is going to be what it is going to be.  This, however, is getting ridiculous. It needs to hit 70 degrees and stay 70 degrees.

The only good thing about the cooler weather is I don’t have to justify making soup.  I love soup.  I have a big file of soup recipes that I make all year round.  Apparently, eating soup in the summer is weird, at least according to the people I have in my life.  I maintain that soup in the summer is fine because we don’t just eat cold things in the summer.

Anyway,  I saved my ham bone from the ham I made a few weeks ago. I didn’t really know what I was going to do with it but soup sounded like a good idea.  I like the kale in this soup because it stays really crisp and fresh tasting even after several days in the fridge and through reheating.

Ham Bone Soup with White Beans and Kale

Ingredients

1 ham bone

3 strips of bacon

1 cup onion, chopped

1 cup carrots, chopped

8 cups water

1 15 oz can white beans

2 cups kale, ribs removed, leaves chopped

Add bacon strips to the pot and cook until crisp. Drain on paper towels and set aside for garnish.  Add the onions and carrots to the drippings; cook until softened, about 3 minutes.  Add the ham bone and water.  Bring to a boil, reduce heat to a simmer.  Simmer for 60 minutes.  Remove the ham bone and puree the broth.  Return the ham bone to the broth.  Add the beans and cook for 20 more minutes.  Add the kale, cook 15 more minutes.  Remove the ham bone and strip the meat.  Add the ham pieces back into the bone.  Serve.

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