Name: 16 Bean Soup with Ham and Kale
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 10 servings
Cuisine: American
Ingredients: 16 oz bag of 16 bean soup mix (discard flavor packet if it comes with it); 2 teaspoons olive oil; 4 oz low sodium smoked ham steak (diced); 1 medium onion (diced); 2 carrots (sliced); 4 garlic cloves; 1 small green pepper (diced (3/4 cup)); 2 celery stalks (chopped (3/4 cup)); 2 green onions (diced); 1/4 cup cilantro (finely diced); 2/3 cup of tomato sauce; 1/2 tsp ground cumin; 3 teaspoons kosher salt; 1 teaspoon cracked black pepper; 1 sprig rosemary; 2 sprigs thyme; 4 cups kale (stems removed and coarsely chopped)

1

Rinse and soak beans overnight.

2

Discard the soaked water the next day and place in a pot with 12 cups of water, cook uncovered 1 hour on medium-high heat.

3

Heat a large non-stick skillet over medium heat, add oil and cook ham and cook until browned, 2 minutes.

4

Add onions, carrot, garlic, green pepper, celery, green onions, cilantro, tomato sauce, cumin, salt and pepper and cook another 5 minutes, until soft.

5

Add to the beans along with the rosemary and thyme.

6

Lower heat to medium-low, cover and cook 1 hour, stirring occasionally.

7

Uncover the pot, increase heat to medium-high and simmer until thick and the beans are cooked through, about 15 minutes.

8

Add the kale and cook an additional 10 to 15 minutes.