Ham & Kale Soup…loaded with IRON!

Adapted from “Turnip Greens Stew” in Southern Living Magazine

This soup is so flavorful. While kale tends to be more bitter than most people prefer, I think that this soup cooks the kale down into a more salty collard-greens rich deliciousness that is also very healthy! Jeff and I ate 2 1/2 bowls…if that tells you something:)

Also, this soup is rich is iron as it contains ham, beans, and kale. To make it even more iron fortified, replace the red pepper with a green pepper,  replace the ham with a roasted turkey leg and lastly, substitute the cannellini beans for kidney beans. Enjoy!

2 cups ham, chopped (I used a ham steak)
1 1/2 T. olive oil
3 1/2 cups chicken broth
1 can cannellini beans, rinsed and drained
1 small onion, chopped
1 red pepper, seeded and chopped
3 stalks celery, chopped
1/2 pkg. bella mushrooms, sliced or chopped ( I used 8 mushrooms and it was just right:))
4 large handfuls of kale, chopped
1 t. sugar
1-2 t. fresh cracked pepper

In a large soup pot, saute onions, peppers, mushrooms, and celery in olive oil. Add ham, sugar, and pepper. Cook for 4 minutes. Add kale. Saute for another 5 minutes. Add broth. Bring to a boil then cover and reduce heat to low and simmer for 1 hour. Add 1/2 cup of broth if the soup has cooked down too much.



  1. ‘Bette’ – or you’re so simply fabulous. Just saw on FB you’re a bloggette. FUN! I’ll be happily stalking you and trying your concoctions on Team Weymouth, and will let you know how I fare.

    the wanna-be cook Lex

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