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Meat and Seafood

Ham, Potato, and Kale Soup
If your ham leftovers include a bone, add it with the broth in step 2, then remove it just before serving.
2 Tbsp. olive oil
1 yellow onion, chopped
Salt and pepper
1 cup water
1 bunch curly kale, stemmed and torn into 2" pieces
8 cups low-sodium chicken broth
1 lb. small yellow potatoes, scrubbed and cut into 1" pieces
3 carrots, peeled and sliced
4 garlic cloves, minced
2 bay leaves
2 tsp. smoked paprika
1 tsp. dried oregano
3 cups chopped cooked ham
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Ham, Potato, and Kale Soup

Ham, Potato, and Kale Soup

Ham, Potato, and Kale Soup
One Star Guiding Stars
  • Servings:Serves 6
  • Prep Time:15 minutes
  • Cook Time:55 minutes
1. Heat oil in a large Dutch oven over medium until shimmering. Add onion, season with salt, and cook, stirring occasionally, until softened, about 5 minutes. Remove pot from heat and carefully add water (mixture may splatter), then bring to a boil over medium-high, stirring occasionally.
2. Stir in kale, then cover and cook 10 minutes, stirring once. Remove lid, reduce heat to medium, and continue to cook, uncovered, until water is mostly evaporated, 1 to 2 more minutes. Add all remaining ingredients except ham and simmer 5 minutes.
3. Cover pot and continue to cook until potatoes are tender, 20 to 25 minutes. Discard bay leaves, then stir in ham and cook until heated through, about 5 minutes. Season with salt and pepper to taste before serving.
Source: Hannaford fresh Magazine, March-April 2021