105 minutes
A comforting and hearty soup featuring ham, beans, and a variety of vegetables, perfect for a cozy meal.
Bacon, Thick-cut, sliced into 1/2-inch pieces
0.25 strips
Carrots, Large, peeled and sliced
each
Celery Stalks, trimmed and sliced
each
Onion, Large, peeled and diced
each
Garlic Clove, finely chopped
each
Ham Bone, halved or cut into thirds
0 lb
Bay Leaf
each
teaspoons
Green Cabbage, shredded
cups
Cooked Beans, rinsed and drained if canned
cups
Kale, ribs removed, leaves chopped into bite-size pieces
cups
to taste
to taste
1. Crisp the Bacon
In a large pot over medium-high heat, cook bacon until crisp, about 5 to 7 minutes. Transfer bacon to a plate lined with a paper towel using a slotted spoon.
2. Sauté Vegetables
In the same pot, add carrots, celery, and onion. Sauté until softened, around 5 minutes. Stir in garlic and cook for an additional minute.
3. Simmer with Ham
Place the ham bone and bay leaf in the pot. Cover with 8 cups of water and add 2 teaspoons of salt. Bring to a boil, then lower the heat to medium-low and let simmer for 20 minutes.
4. Add Cabbage
Mix in the shredded cabbage and continue to simmer for another 30 minutes.
5. Stir in Beans
Include the beans in the pot and let everything simmer for 15 minutes.
6. Kale and Season
Add the kale to the pot, simmering until the leaves are tender yet still vibrant green, about 15 minutes. Finish by seasoning with the remaining 1/2 teaspoon salt, black pepper, and a dash of hot sauce or vinegar to taste.
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