- Simple one-pot meal perfect for weeknight dinners
- Packed with nutrients from leafy kale and protein-rich ham
- Budget-friendly way to use leftover ham
- Beginner-friendly recipe with detailed instructions
Why This Ham and Kale Soup Recipe Will Become Your Favorite
Cold days call for a steaming bowl of Ham and Kale Soup. This satisfying recipe combines smoky ham chunks with nutrient-packed kale to create a meal that feels like comfort in a bowl.
Ham and Kale Soup strikes the perfect balance between hearty and healthy. The rich broth carries the savory ham flavor throughout, while the kale adds color, texture, and impressive nutritional benefits.
Best of all? This Ham and Kale Soup takes just 45 minutes from start to finish, making it an ideal choice for busy weeknights when you need something substantial without spending hours in the kitchen.
Ham and Kale Soup Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 285 |
| Protein | 18g |
| Carbohydrates | 32g |
| Fiber | 4g |
| Fat | 9g |
| Sodium | 720mg |
| Vitamin A | 180% DV |
| Vitamin C | 90% DV |
| Iron | 15% DV |
| Potassium | 12% DV |
Serving size: Approximately 1.5 cups
Everything You Need for Ham and Kale Soup
Complete Ingredients List
| Ingredient | Amount | Notes |
|---|---|---|
| Olive oil | 2 tablespoons | Extra virgin preferred for better flavor |
| Yellow onion | 1 medium | About 1 cup when diced |
| Carrots | 2 medium | About ¾ cup when diced |
| Celery | 2 stalks | About ½ cup when diced |
| Garlic | 3 cloves | About 1 tablespoon when minced |
| Ham | 1.5 cups | Diced (about 8 oz), fully cooked |
| Yukon gold potatoes | 2 medium | About 12 oz total, cut into ½-inch cubes |
| Chicken broth | 6 cups | Low-sodium preferred |
| Bay leaf | 1 | Whole leaf, to be removed before serving |
| Dried thyme | 1 teaspoon | Or 1 tablespoon fresh thyme leaves |
| Red pepper flakes | ¼ teaspoon | Optional, for gentle heat |
| Fresh kale | 4 cups | Stems removed, roughly chopped (about 1 large bunch) |
| Salt | To taste | Start with ¼ teaspoon |
| Black pepper | To taste | Start with ¼ teaspoon |
| Fresh lemon juice | 1 tablespoon | Added at the end to brighten flavors |
Kitchen Tools You’ll Need
| Tool | Purpose |
|---|---|
| Large pot or Dutch oven (at least 5-quart) | For cooking the soup |
| Sharp chef’s knife | For chopping vegetables and ham |
| Cutting board | For safe prep work |
| Wooden spoon | For stirring without scratching your pot |
| Measuring cups (both dry and liquid) | For accurate measurements |
| Measuring spoons | For herbs and seasonings |
| Ladle | For serving |
| Timer | To keep track of cooking times |
| Colander | For washing kale |
Ingredient Substitutions for Ham and Kale Soup
- Kale: Spinach or Swiss chard (add during the last 2-3 minutes only)
- Ham: Smoked turkey, cooked bacon, or smoked sausage
- Potatoes: Sweet potatoes, turnips, or white beans
- Chicken broth: Vegetable broth or water with bouillon
- Yellow onion: White onion, shallots, or leeks
- Fresh garlic: ½ teaspoon garlic powder (add with dried herbs)
Extremely Detailed Step-by-Step Instructions for Ham and Kale Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 4 people
Before You Start: Preparation Phase
- Read the entire recipe
- Familiarize yourself with all steps before beginning
- Check that you have all ingredients and tools
- Understand the cooking sequence and timing
- Set up your workspace
- Clear counter space for chopping
- Place cutting board on a stable surface
- Have a small bowl ready for food scraps
- Place your pot on the stove (don’t turn it on yet)
- Prepare your vegetables
- Peel the onion and cut off both ends
- Cut the onion in half from top to bottom
- Place each half flat side down and slice into strips
- Cut across the strips to create ¼-inch diced pieces (approximately 1 cup)
- Place diced onion in a small bowl and set aside
- Prepare your carrots
- Wash carrots under cold water
- Peel carrots using a vegetable peeler
- Cut off both ends
- Slice each carrot in half lengthwise
- Place flat side down and slice into strips
- Cut across the strips to create ¼-inch diced pieces (approximately ¾ cup)
- Add to the bowl with onions
- Prepare your celery
- Wash celery stalks under cold water
- Cut off the leafy tops and the white bottom ends
- Slice each stalk lengthwise into strips
- Cut across the strips to create ¼-inch diced pieces (approximately ½ cup)
- Add to the bowl with onions and carrots
- Prepare your garlic
- Separate 3 cloves from the garlic head
- Place the flat side of your knife on each clove and press firmly to crush
- Remove the papery skin
- Finely chop the garlic until minced (about 1 tablespoon)
- Set aside in a separate small bowl (keeping it separate is important as it goes in later)
- Prepare your potatoes
- Wash potatoes under cold water
- You can leave the skin on Yukon golds as it’s thin and adds nutrition
- Cut potatoes in half lengthwise
- Cut each half into ½-inch thick slices
- Cut the slices into ½-inch cubes
- Place potato cubes in a bowl of cold water to prevent browning until ready to use
- Prepare your kale
- Wash kale leaves thoroughly under cold water
- Shake off excess water or use a salad spinner if you have one
- Place a kale leaf on your cutting board, stem side up
- Run your knife along both sides of the center stem to remove the leaf portions
- Discard the tough stems
- Stack the leaves, roll them tightly, and cut into approximately 1-inch strips
- Roughly chop the strips into smaller pieces
- You should have about 4 cups of chopped kale
- Prepare your ham
- If using leftover ham, ensure it’s been properly stored and is still fresh
- Cut ham into ½-inch cubes (you need 1.5 cups total)
- Set aside in a bowl
- Measure remaining ingredients
- Measure 6 cups of chicken broth
- Find your bay leaf
- Measure 1 teaspoon dried thyme
- Measure ¼ teaspoon red pepper flakes (if using)
- Have salt and pepper grinders ready
- Measure 1 tablespoon lemon juice and set aside until the end
Cooking Your Ham and Kale Soup: Step by Step
- Heat your pot
- Place your large pot or Dutch oven on the stove
- Turn heat to medium
- Add 2 tablespoons of olive oil
- Wait about 30-60 seconds for the oil to warm (you’ll see it shimmer slightly)
- BEGINNER TIP: If the oil starts smoking, your heat is too high
- Cook the aromatic vegetables
- Add the diced onion, carrots, and celery to the pot
- Stir with your wooden spoon to coat vegetables with oil
- BEGINNER TIP: This mixture is called “mirepoix” and forms the flavor base
- Cook for 5-7 minutes, stirring every minute or so
- The vegetables should soften but not brown
- The onions will become translucent (slightly see-through)
- BEGINNER TIP: If vegetables start to brown, lower your heat
- Add the garlic
- Add minced garlic to the pot
- Stir constantly for 30 seconds
- IMPORTANT WARNING: Watch carefully! Garlic burns easily and will taste bitter if it does
- You should smell the fragrant garlic aroma
- Add the ham
- Add your diced ham to the pot
- Stir to combine with the vegetables
- Cook for 2 minutes, stirring occasionally
- BEGINNER TIP: This step helps release the ham’s flavor into the oil
- Drain the potatoes
- Drain the potato cubes in a colander
- Rinse with fresh water
- Let excess water drain off
- Add liquids and seasonings
- Pour in 6 cups of chicken broth
- Add the drained potato cubes
- Add 1 bay leaf
- Add 1 teaspoon dried thyme
- Add ¼ teaspoon red pepper flakes (if using)
- Add ¼ teaspoon each of salt and black pepper
- Stir everything together
- BEGINNER TIP: Be conservative with salt as ham and broth already contain sodium
- Bring to a boil and simmer
- Increase heat to high
- Watch for bubbles forming around the edges of the pot
- When the soup reaches a full boil (lots of bubbles all over), reduce heat
- Lower heat to medium-low to maintain a gentle simmer
- BEGINNER TIP: A simmer has small bubbles occasionally breaking the surface, not a rolling boil
- Partially cover the pot with the lid (leave a small gap for steam to escape)
- Cook until potatoes are tender
- Set your timer for 15 minutes
- Stir occasionally to prevent sticking
- After 15 minutes, test a potato cube
- Pierce a potato with a fork – it should slide in easily with little resistance
- If potatoes aren’t tender, continue cooking for 3-5 more minutes and test again
- Add the kale
- Add all your chopped kale to the pot
- It will look like a lot, but it will shrink down
- Stir gently to submerge the kale in the hot broth
- BEGINNER TIP: Add kale in batches if it doesn’t all fit at once
- Cook for exactly 5 minutes
- The kale should become tender but still bright green
- BEGINNER TIP: Overcooking kale can make it mushy and dull in color
- Finish the Ham and Kale Soup
- Turn off the heat
- Add 1 tablespoon fresh lemon juice
- Stir well to incorporate
- BEGINNER TIP: The lemon juice brightens all the flavors but won’t make it taste lemony
- Remove and discard the bay leaf (it’s not edible)
- Taste the soup carefully (it’s hot!)
- Add additional salt and pepper if needed, ¼ teaspoon at a time
- Stir and taste again after each addition
Serving Your Ham and Kale Soup
- Allow soup to rest
- Let the soup sit for 5 minutes before serving
- This allows flavors to meld and soup to cool slightly to a safe eating temperature
- Serve the soup
- Ladle approximately 1.5 cups of Ham and Kale Soup into each bowl
- Ensure each serving has a good balance of broth, vegetables, ham, and kale
- BEGINNER TIP: Stir the pot before ladling to distribute ingredients evenly
- Optional garnishes
- Sprinkle with freshly grated Parmesan cheese
- Add a drizzle of good quality olive oil
- Serve with crusty bread on the side for dipping
- A squeeze of fresh lemon can be added to individual bowls if desired
Troubleshooting Your Ham and Kale Soup
Problem: Soup is too thick
- Solution: Add more chicken broth, ¼ cup at a time, stirring and checking consistency after each addition
- Prevention: Remember that soup thickens as it cools and the potatoes release starch
Problem: Soup is too thin
- Solution: Mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir into simmering soup
- Alternative: Mash some of the potato pieces against the side of the pot and stir them back in
Problem: Kale is too tough
- Solution: Continue cooking for 3-5 more minutes
- Prevention: Remove tough center stems and cut kale into smaller pieces next time
Problem: Not enough flavor
- Solution: Add ¼ teaspoon salt at a time, tasting after each addition
- Also try: A splash of vinegar or more lemon juice can brighten flavors
- Also try: ½ teaspoon more dried thyme or 1 teaspoon Italian seasoning
Problem: Ham is too salty
- Solution: Add a peeled, diced potato to absorb some salt, then remove it before serving
- Prevention: Use low-sodium broth and don’t add salt until tasting at the end
Problem: Broth is greasy
- Solution: Let soup cool slightly, then place a paper towel on the surface to absorb excess oil
- Prevention: Trim visible fat from ham before adding
Delicious Ham and Kale Soup Variations
1. Creamy Ham and Kale Soup
Add ½ cup of heavy cream or full-fat coconut milk during the last 5 minutes of cooking. Stir well and simmer gently but do not boil after adding dairy.
2. Spicy Ham and Kale Soup Kick
Double the red pepper flakes to ½ teaspoon and add a diced jalapeño (seeds removed) with the other vegetables. For a smoky heat, add ¼ teaspoon smoked paprika.
3. Italian Style Ham and Kale Soup
Add 1 can (14 oz) of diced tomatoes with their juice when you add the broth. Add 1 teaspoon of Italian seasoning along with the thyme. Finish with a sprinkle of Parmesan cheese and fresh basil. This variation pairs wonderfully with our Ham and Green Onion Cheese Ball as an appetizer.
4. Heartier Ham and Kale Soup with Beans
Add 1 can (15 oz) of white beans (cannellini or navy), drained and rinsed, when you add the potatoes. This adds extra protein, fiber, and makes the soup even more filling.
5. Ham and Kale Soup with Grains
Add ½ cup of uncooked barley, farro, or brown rice with the broth. You may need to extend cooking time by 15-20 minutes and add an extra cup of broth as the grains will absorb liquid.
Storing and Reheating Your Ham and Kale Soup
Refrigerator Storage
- Allow soup to cool completely before storing (no more than 2 hours at room temperature)
- Transfer to airtight containers
- Ham and Kale Soup keeps well for 3-4 days in the refrigerator
- BEGINNER TIP: The flavor often improves after a day as ingredients meld
Freezer Storage
- For longer storage, freeze your Ham and Kale Soup for up to 3 months
- Use freezer-safe containers or heavy-duty freezer bags
- Leave about 1 inch of space at the top for expansion
- Label with “Ham and Kale Soup” plus the date
- BEGINNER TIP: Freeze in individual portions for quick single servings
Reheating Instructions
- Stovetop: Place soup in a pot and warm over medium-low heat, stirring occasionally, until hot throughout (about 10 minutes)
- Microwave: Place a portion in a microwave-safe bowl, cover loosely, and heat on 70% power in 1-minute intervals, stirring between each
- Add a splash of broth if soup has thickened too much
- SAFETY TIP: Always ensure soup reaches 165°F when reheating
Safety Notes & Helpful Ham and Kale Soup Tips
Food Safety
- Ensure ham is properly cooked before adding to the soup
- Refrigerate leftover Ham and Kale Soup within 2 hours of cooking
- Never leave soup at room temperature for more than 2 hours
- Always bring leftover soup to a full boil when reheating on the stovetop
- Use separate cutting boards for meat and vegetables to prevent cross-contamination
Pro Tips for Perfect Ham and Kale Soup
- Cut vegetables uniformly for even cooking
- Don’t rush the base vegetables (onion, carrot, celery) – those 5-7 minutes build flavor
- Prep the night before by chopping all vegetables and storing in the refrigerator
- Make a double batch and freeze half for busy nights
- Cool soup quickly by placing the pot in a sink filled with ice water (stir occasionally)
- If you enjoy this soup, you might want to try our Ham and Wild Rice Soup for another comforting option
Final Thoughts on Ham and Kale Soup
This Ham and Kale Soup recipe is perfect for beginners yet tasty enough to impress experienced cooks. The combination of smoky ham and nutritious kale creates a meal that’s both satisfying and nourishing.
Remember that soup-making is forgiving – feel free to adjust ingredients based on what you have on hand. Looking for more creative ways to use leftover ham? Check out our collection of amazing ham creations for inspiration!
Whether you’re cooking for family on a weeknight or meal-prepping for busy days ahead, this Ham and Kale Soup recipe will become a go-to in your cooking arsenal.
