Appetizers / Soups / Salads

Crockpot Bean and Kale Soup with Ham takes 20 minutes to prepare.

Crockpot Bean and Kale Soup with Ham takes 360 minutes to cook.

Crockpot Bean and Kale Soup with Ham makes 4 servings.

The ingredients for Crockpot Bean and Kale Soup with Ham are:

1/2 large onion
1 large carrot, peeled and cut into large chunks
2 ribs celery, coarsely chopped
2 cloves garlic, chopped
1/2 pound dried navy beans, soaked overnight (1.25 cups)
2 quarts water (or vegetable broth)
1 bay leaf
1 sprig fresh rosemary
1 large head of fresh escarole or kale, ribs removed and chopped
2 med tomatoes, chopped
1.5 cups chopped lean ham
3 tablespoons extra-virgin olive oil (optional)

Here is how you make Crockpot Bean and Kale Soup with Ham:

4 generous servingsCoarsely chop vegetables and garlic and place in slow cooker. Add beans, water or stock, bay leaf and rosemary. Cook, covered on low for 5-6 hours or until the beans are tender. Thoroughly wash greens, remove ribs and coarsely chop leaves. Add to soup along with chopped tomatoes. Cover and cook for another 30-45 minutes. If using ham, add to soup and cook for another 5-10 minutes are until ham is heated through. If not using ham, remove and discard rosemary stem and bay leaf. Ladle soup into bowls and drizzle with 1/2 teaspoon of olive oil. Number of Servings: 4Recipe submitted by SparkPeople user COPEKAT.

The nutritional information for Crockpot Bean and Kale Soup with Ham is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 233.1

• Total Fat: 6.9 g
• Cholesterol: 23.8 mg
• Sodium: 796.9 mg
• Total Carbs: 27.6 g
• Dietary Fiber: 9.8 g
• Protein: 17.4 g