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16 Bean Soup with Ham and Kale

4.93 from 14 votes

Made with a 16 bean soup mix (if yours comes with a flavor packet you'll want to discard it) plus smoked ham, vegetables, fresh herbs and kale.

Prep Time: 10

Cook Time: 2 30

Total Time: 2 40

Yield: 10 servings

Course: Soup

Cuisine: American

Ingredients

16 oz bag of 16 bean soup mix (discard flavor packet if it comes with it)
2 teaspoons olive oil
4 oz low sodium smoked ham steak (diced)
1 medium onion (diced)
2 carrots (sliced)
4 garlic cloves
1 small green pepper (diced (3/4 cup))
2 celery stalks (chopped (3/4 cup))
2 green onions (diced)
1/4 cup cilantro (finely diced)
2/3 cup of tomato sauce
1/2 tsp ground cumin
3 teaspoons kosher salt
1 teaspoon cracked black pepper
1 sprig rosemary
2 sprigs thyme
4 cups kale (stems removed and coarsely chopped)

Instructions

Rinse and soak beans overnight.
Discard the soaked water the next day and place in a pot with 12 cups of water, cook uncovered 1 hour on medium-high heat.
Heat a large non-stick skillet over medium heat, add oil and cook ham and cook until browned, 2 minutes.
Add onions, carrot, garlic, green pepper, celery, green onions, cilantro, tomato sauce, cumin, salt and pepper and cook another 5 minutes, until soft.
Add to the beans along with the rosemary and thyme.
Lower heat to medium-low, cover and cook 1 hour, stirring occasionally.
Uncover the pot, increase heat to medium-high and simmer until thick and the beans are cooked through, about 15 minutes.
Add the kale and cook an additional 10 to 15 minutes.

Nutrition

Serving: 11/4 cup, Calories: 155kcal, Carbohydrates: 36g, Protein: 13.5g, Fat: 2g, Saturated Fat: 0.5g, Cholesterol: 4mg, Sodium: 647mg, Fiber: 18.5g, Sugar: 3.5g

- WW Points: 3

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