Ham Bean And Kale Soup Recipe

Ah, the perfect soup for when the weather’s cold, your stomach’s craving comfort, or you simply want something hearty to nourish both the body and soul-Ham Bean and Kale Soup is an absolute winner. It’s the kind of dish that feels like a warm hug in a bowl: rich, savory, and packed with wholesome ingredients that leave you feeling satisfied without being overly heavy. The combination of smoky ham, earthy beans, and vibrant kale creates a perfect harmony of textures and flavors, making this soup one of those recipes you’ll want to make over and over again.

This soup isn’t just easy to throw together; it also provides a ton of nutritional value-loaded with protein, fiber, and plenty of greens to keep you feeling energized and healthy. Whether you’re making it on a chilly winter night or preparing a batch to enjoy throughout the week, this recipe will become a family favorite in no time.

Let’s dive into the details of making this comforting dish, step by step.

Now that we’ve teased your taste buds with all that warmth and comfort, let’s break down exactly how to create this soul-soothing soup. Here’s how you can make Ham Bean and Kale Soup from scratch, ensuring that you get the perfect balance of savory richness, tenderness, and fresh crunch from the kale.

Ingredients Needed

To craft this delectable soup, here’s what you’ll need:

Ham (Bone-In or Cubed): About 2 cups, cut into bite-sized pieces. If you have a leftover ham bone from a holiday feast, this is the perfect opportunity to make use of it!
Dried White Beans: Navy beans, great northern beans, or cannellini beans all work beautifully here. Aim for around 1 ½ cups of dried beans. If you’re in a rush, canned beans (drained and rinsed) will also do the trick.
Kale: A couple of big handfuls of fresh kale, roughly chopped. You can use curly kale or Lacinato kale (aka dinosaur kale), both of which offer distinct flavors but both work wonderfully in this dish.
Carrots: About 2 medium-sized carrots, diced. They add natural sweetness and a nice texture contrast to the beans and ham.
Celery: Around 2 stalks, chopped. Celery gives a lovely crunch and a subtle, refreshing flavor.
Onion: 1 large onion, diced. It’s a classic base for soups and helps build the flavor foundation.
Garlic: 4 cloves, minced. Garlic is the secret ingredient to giving this soup that aromatic depth.
Chicken or Vegetable Broth: 6-8 cups. Choose a high-quality broth for a more savory base; if using homemade, even better!
Olive Oil: 1 tablespoon. Used to sauté the vegetables at the beginning.
Seasonings: Salt, black pepper, a pinch of crushed red pepper flakes (for heat, optional), and fresh thyme or dried thyme.
Bay Leaves: 2-3 for that added herbaceous aroma.
Lemon Juice (optional): A teaspoon or two, to brighten the soup up at the end.

Cooking Instructions

Ready to get cooking? Here’s how to bring all those beautiful ingredients together for a soul-warming bowl of soup:

Prepare The Beans
- If you’re using dried beans, start by soaking them overnight in plenty of water, or use the quick-soak method (boil them for about 2 minutes, then let them sit, covered, for an hour). Drain and set aside. If using canned beans, just rinse them to remove excess sodium and set them aside.
Sauté The Vegetables
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened and the onions turn translucent. You’ll start to smell that delicious base aroma.
Add Garlic And Ham
- Toss in the minced garlic and cook for another minute, stirring frequently so the garlic doesn’t burn. Then, add in your cubed ham. Stir it around to get a little sear on the edges. The ham will release a lot of flavor into the soup.
Combine The Broth And Beans
- Pour in the chicken or vegetable broth and add your soaked and drained beans (or canned beans). Stir well to combine. Bring everything to a simmer and let it cook for about 45-60 minutes (for dried beans) or 20-30 minutes (for canned beans). The beans should be tender and the flavors will begin to meld.
Add Kale And Seasoning
- Once the beans are tender, stir in the chopped kale and add the bay leaves, thyme, salt, black pepper, and a pinch of red pepper flakes. Let the soup simmer for another 10-15 minutes until the kale has wilted and softened.
Taste And Adjust
- Give the soup a taste. If you want a little brightness, a squeeze of lemon juice works wonders. Adjust salt and pepper to your liking. Remove the bay leaves before serving.
Serve And Enjoy
- Ladle the soup into bowls and serve with crusty bread on the side for dipping. Enjoy!

Ingredient Insights

Each ingredient in this soup plays an important role in bringing together a well-rounded flavor profile:

Ham: The ham adds a smoky, savory richness that’s the heart of this soup. If you have a ham bone with some leftover meat on it, throw that in during the cooking process for extra flavor.
Beans: Beans are the base of the soup, providing a creamy texture and plenty of fiber. They also help to absorb the flavors from the broth and ham, becoming tender and flavorful with each bite.
Kale: A powerhouse of vitamins A, C, and K, kale not only adds nutrition but also a slight bitterness that contrasts nicely with the savory ham and the sweetness of the carrots.
Broth: The broth ties everything together, creating a rich, flavorful foundation. You can use chicken broth for a more robust flavor or vegetable broth for a lighter base.

Expert Tips

Want to take your Ham Bean and Kale Soup to the next level? Here are a few expert tips:

For extra flavor: Sauté your ham with a bit of the onion, garlic, and thyme to intensify the savory richness of the meat.
Ham bone: If you’re using a ham bone, simmer it in the broth for an hour or more before adding the beans and vegetables. The longer you cook it, the more flavor it will release.
Slow Cooker Option: This soup can easily be made in a slow cooker. Add all the ingredients to the slow cooker (after sautéing the vegetables), and cook on low for 6-8 hours or high for 3-4 hours. The flavors will meld beautifully.
Beans: If you don’t have dried beans or want to save time, canned beans work just as well. Just make sure to rinse them well to remove any excess sodium.
Freezer-friendly: This soup stores beautifully in the freezer. Freeze in individual portions, and it’ll be a quick and easy meal when you’re short on time.

Recipe Variations

Vegetarian Version: Skip the ham and use a plant-based protein like tempeh or add more vegetables for a satisfying veggie soup. You can also add smoked paprika to give it a smoky flavor.
Spicy Twist: For those who like some heat, throw in a diced jalapeño or more crushed red pepper flakes to really kick things up.
Different Greens: If you’re not a fan of kale, spinach or Swiss chard can easily be substituted. Just be sure to add them closer to the end of the cooking process, as they wilt quickly.
Add Potatoes: For an extra comforting, hearty variation, add diced potatoes. They’ll absorb some of the delicious broth and make the soup even more filling.

Final Words

Ham Bean and Kale Soup is a recipe that embraces everything you want in a cozy meal: hearty, flavorful, easy to make, and versatile. With each spoonful, you get the satisfaction of tender beans, savory ham, and the health benefits of fresh kale. It’s the type of meal you’ll want to make on a Sunday afternoon and enjoy all week long. Whether you’re feeding a family, bringing a dish to a potluck, or simply treating yourself, this soup is sure to please.

Ham Bean And Kale Soup Recipe