Tonight I made my first ever soup with no recipe, and I must say I am pretty proud of the way it turned out.
I got the inspiration from the leftover honey ham in my fridge from this past weekend’s brunch and from my Dad who made a killer ham and bean soup. If there is ham in your future this holiday season, make sure you grab the leftovers for this one!
2T. olive oil
1 yellow onion, chopped
3 cloves of garlic, minced
6 cups of chicken broth
3 cups of water
2T. fresh rosemary and parsley
8oz. shiitake mushrooms
2, 15oz. cans of white beans (used navy and cannellini), rinsed and drained*
1 bunch of kale, stems discarded, leaves roughly torn
3-4 cups of diced ham
Heat olive oil on medium high heat. Add onions and saute for 3-4 minutes until soft. Add garlic and saute for 1 minute more. Add chicken broth, water, herbs, mushrooms and beans and bring to a rolling boil. Reduce heat to low and add kale and ham. Simmer for 10 minutes. Enjoy!
*If you want to thicken up the soup, take one of the cans of beans and pulverize them in a food processor or blender and add to the soup.