Bean soup with ham and kale
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Collard greens are a wonderful ingredient for soups, which, thanks to their high fiber content, are incredibly healthy. In just half an hour, you can make a thick, delicious, and hearty soup, packed with rich flavors, as if it's been simmered for hours. First, sauté onions, garlic, and hot jalapeños in a mixture of butter and olive oil. Then, add chicken broth, and top the soup with sliced ham, kale, and canned white beans. Heat through, and it's ready! Serve each serving with a slice of fresh baguette.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 bunches of kale, stems trimmed, leaves chopped
- 2 x 430g cans of rinsed white beans
- 2 tablespoons salted butter
- 2 tbsp. l. olive oil
- 2 cloves garlic, crushed
- 1 large onion, thinly sliced
- 1 jalapeño, stemmed, seeded and finely chopped
- 2 l (8 cups) chicken broth
- 0.9 kg diced ham
- 2 teaspoons coarse salt
- 1 teaspoon freshly ground black pepper
- 1 tbsp. apple cider vinegar
- 1 tbsp. freshly grated parmesan
- 1/4 cup fresh parsley, chopped
- Rustic baguette with crust, broken into pieces or rolls (for serving)
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Cooking the dish according to the recipe:
- In a large Dutch oven, heat the butter and olive oil over medium-high heat. Add the garlic, onion, and jalapeño and cook, stirring, until softened, 3-4 minutes. Add the broth, ham, salt, black pepper, cabbage, and beans. Bring to a boil and reduce heat. Simmer until the cabbage has softened and the flavors have blended, about 20 minutes.
- Add vinegar and taste. Season with salt and pepper if needed. Serve the soup in bowls, sprinkled with Parmesan and parsley. Serve each serving with a slice of crusty baguette or homemade buns.
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