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5.0 from 3 votes

White Bean, Kale, Potatoes, and Ham Soup

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
15 mins
Cook Time
3 hrs 15 mins
Total Time
3 hrs 30 mins
Servings: 8
Course: Soup
Cuisine: American

Ingredients

  • 4 cups of water
  • ½ lb of dried white beans
  • 2 tsp of olive oil
  • ½ sweet yellow onion
  • 2 carrots peeled and diced
  • 2 stalks of celery diced
  • 1 clove of garlic minced
  • 6-7 cups of chicken stock
  • 1 ham hock
  • 1 yellow potato diced
  • 2 cups of kale chopped
  • Sea Salt and Freshly Cracked Pepper to taste

Instructions

    Cup of Yum
  1. Quick soak the white beans by first rinsing the beans in cold water then put them in a large pot and cover with about 4 inches of fresh cold water. Place on the stove over high heat. Bring to a boil, cover, and remove from heat. Let them sit for 1 hour. Drain. The beans will be "soaked" and ready to cook.
  2. 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.
  3. 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 2 1/2 hours.
  4. Add the diced potato to the pot and cook for 30 minutes.
  5. Add the kale and season with sea salt and freshly cracked pepper, to taste; cook for 15 minutes.
  6. 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.