Spring Greens, Fresh Pea, and Ham Soup recipe
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Ingredients
- 1 tablespoon olive oil 1 ½ cups coarsely chopped yellow onions 4 cloves garlic, minced salt and ground black pepper to taste 6 cups chicken broth 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces ½ pound kale, ribs removed and leaves torn into pieces 1 pound ham, cut into 1/2-inch chunks 2 cups canned diced tomatoes 1 cup great northern beans, drained 1 tablespoon chopped fresh rosemary 3 bay leaves 2 cups green peas 2 tablespoons lemon juice 3 tablespoons finely chopped flat-leaf parsley
Nutrition Info
- 293.2 caloriescarbohydrate: 26.7 gcholesterol: 36.3 mgfat: 13.1 gfiber: 4.2 gprotein: 16.9 gsaturatedFat: 4.1 gservingSize: -sodium: 1735.1 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Spring Greens, Fresh Pea, and Ham Soup
Directions
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Heat olive oil in a large pot over medium-high heat. Add onions and garlic, sprinkle with salt and pepper. Cook until onions are translucent and beginning to brown, about 5 minutes.
Add broth, potatoes, and kale. Increase heat to high and bring soup to a boil. Reduce to a simmer and cook until potatoes are just tender, about 10 minutes.
Add ham, tomatoes, beans, rosemary, and bay leaves. Simmer on low for 15 minutes. Add peas and cook for 5 minutes more. Season with salt and pepper, stir in lemon juice and parsley.