I purchased a ham a week ago with intentions to make an Easter ham recipe for my Litehouse gig. Unfortunately, a few days after we moved into our new home, I turned on the oven for only the second time and sparks flew out. That kind of ruined my recipe plans, so I scrapped that idea and just cooked the ham a few days later using The Pioneer Woman’s glazed Easter ham recipe, which is probably more delicious than anything I could come up with anyways.
With a ton of ham leftovers and one night where I didn’t have any dinner plans, I decided to make Leftover Ham, White Bean and Kale Soup.
I’ve been using kale in a lot of recipes lately after finding a big bag of frozen kale at Costco. The frozen version works better for me because I can never use fresh kale before it goes bad. It also seems to blend up better in smoothies when it’s frozen. I’ve also been adding beans in a lot more of my meals because they are inexpensive and pack a lot of health benefits.
This soup was kind of a throw-and-go recipe and I was just using whatever I had on hand. You could use any vegetables, spices or beans you have on hand. This is such a simple way to use those ham leftovers when your family gets sick of those ham sandwiches after holidays. You could also throw some ham in this overnight slow cooker breakfast casserole or another slow cooker soup recipe: Cheesy Ham and Potato soup.
Leftover Ham, White Bean and Kale Soup
(2) 15 oz. cans of cannelini beans
6 cups chicken broth
3 cups of shredded ham
2 cups chopped kale
1 cup sliced carrots
1 Tbls minced garlic
1 Tbls rosemary
2 tsp thyme
1 tsp pepper
1 small onion, diced
Throw everything in the crockpot and cook on high for 2-4 hours or low 4-6.