A savory, soul-warming soup that turns leftover ham into pure comfort food
Key Takeaways:
- Perfect one-pot meal ready in 30 minutes
- Uses simple pantry ingredients plus leftover ham
- Rich in nutrients from fiber-packed kale
- Makes 4 generous servings, great for meal prep
Looking for ways to use up that leftover ham? This ham and kale soup is your answer – it’s quick, hearty, and absolutely delicious. Your family will love how the smoky ham pairs with tender kale in this satisfying soup.
Time Needed
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Equipment Needed
- Large soup pot or Dutch oven
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 cups diced ham
- 8 cups low-sodium chicken broth
- 1 bay leaf
- 1 bunch kale, stems removed and leaves chopped (about 4 cups)
- 2 medium potatoes, diced
- Salt and black pepper to taste
Step-by-Step Instructions
Preparation Phase
- Wash all vegetables thoroughly
- Rinse carrots, celery, and potatoes under cool running water
- Fill a large bowl with cold water and submerge kale leaves
- Swish kale gently to remove any dirt
- Lift kale out of water and pat dry with clean kitchen towels
- Prepare the kale (this might seem tricky, but we’ll break it down):
- Hold the kale leaf stem-side up
- Run your knife along both sides of the center stem to remove it
- Stack the leaves on your cutting board
- Cut across the stack to make 1-inch wide strips
- Cut these strips into smaller, bite-sized pieces
- You should end up with about 4 cups of chopped kale
- Prepare the onion:
- Cut off both ends and peel the outer skin
- Cut onion in half from top to bottom
- Place each half flat-side down
- Make 3-4 horizontal cuts across each half
- Then make vertical cuts about ¼-inch apart
- Finally, cut across these slices to create small, even pieces
- Prepare the carrots and celery:
- For carrots: peel first, then cut into ¼-inch thick “coins”
- For celery: cut off ends, slice stalks lengthwise in half
- Cut celery into small ¼-inch pieces
- Keep pieces similar in size for even cooking
- Prepare the ham:
- Cut ham into even ½-inch cubes
- Remove any large pieces of fat
- You need 2 cups total – measure to be sure
- Prepare the potatoes:
- Peel potatoes using a vegetable peeler
- Cut in half lengthwise
- Cut each half into ¾-inch cubes
- Place cut potatoes in cold water if not using immediately
- Drain and pat dry before cooking
- Get remaining ingredients ready:
- Peel and mince garlic cloves (about 1 tablespoon)
- Measure out olive oil
- Open chicken broth containers
- Have salt and pepper nearby
- Find your bay leaf
Cooking Phase
- Start heating your pot:
- Place large pot on stove
- Set heat to medium
- Add 2 tablespoons olive oil
- Let oil heat for 1 minute – it should look shimmery but not smoking
- Cook the base vegetables:
- Add diced onions, carrots, and celery
- Stir gently with wooden spoon to coat with oil
- Cook for 5 minutes, stirring every minute
- Vegetables are ready when onions turn translucent
- If vegetables start to brown, lower heat slightly
- Add the garlic:
- Add minced garlic to pot
- Stir constantly for 30 seconds
- Watch carefully – garlic burns easily!
- You’ll smell the garlic becoming fragrant
- Cook the ham:
- Add your diced ham to the pot
- Stir to combine with vegetables
- Cook for 2 minutes, stirring every 30 seconds
- Ham will release a savory aroma
- Add liquid and seasonings:
- Pour in all 8 cups of chicken broth
- Drop in 1 bay leaf
- Stir everything together
- Increase heat to high
- Watch for bubbles forming – this means it’s starting to boil
- Once boiling, reduce heat to medium-low
- You want to see gentle bubbles, not a rolling boil
- Cook the potatoes:
- Add your diced potatoes
- Stir gently to distribute
- Set timer for 10 minutes
- Test potato doneness with fork – should slide in easily
- If not tender, cook for 2-minute intervals until done
- Add the kale:
- Add chopped kale one handful at a time
- Stir after each addition until leaves start to wilt
- Once all kale is added, cook 3-5 minutes
- Kale should be bright green and tender, not mushy
- You should be able to easily cut it with your spoon
- Final seasoning:
- Turn off heat
- Add ½ teaspoon salt and ½ teaspoon pepper
- Stir and taste carefully (soup is hot!)
- Add more salt/pepper if needed, ¼ teaspoon at a time
- Remember: ham is already salty, so add gradually
- Remove bay leaf before serving
- Let rest:
- Let soup sit for 5 minutes
- This allows flavors to blend
- Stir gently before serving
- Ladle into bowls carefully – soup is very hot!
Common Problems and Solutions
Soup is too salty:
- Add a peeled, quartered potato to absorb excess salt
- Remove after 15 minutes
- Add more broth if needed
Kale is too tough:
- Cut into smaller pieces
- Cook a few minutes longer
- Remove tough center stems before cooking
Soup is too thick:
- Add more chicken broth, ½ cup at a time
- Stir well and check consistency
Variations and Substitutions
- Replace ham with smoked turkey
- Swap kale for spinach or Swiss chard
- Use sweet potatoes instead of regular potatoes
- Add white beans for extra protein
- Use vegetable broth for a lighter flavor
Storage and Reheating
- Cool completely before storing
- Keep in airtight container in refrigerator for up to 4 days
- Freeze for up to 3 months
- Reheat on stovetop over medium heat
- Add extra broth when reheating if needed
Safety Tips
- Ensure ham is fully cooked before adding
- Keep soup at safe temperature (above 140°F) when serving
- Cool quickly before refrigerating
- Don’t leave soup at room temperature over 2 hours
- Use clean utensils for serving
Pro Tips
- Cut vegetables similar size for even cooking
- Don’t overcook kale – it should stay bright green
- Taste before adding salt (ham adds saltiness)
- Make double batch for easy meal prep
- Let soup rest 5 minutes before serving for flavors to blend
Remember: This soup tastes even better the next day as flavors continue to develop!
