I don't know how official it is, but I heard that January is National Soup Month. Why not? It's hard to pick just one to start with..... but we managed.
We co-hosted a fabulous New Year’s Day party this year where we enjoyed the company of some fantastic friends and family and we got to feast on some amazing food. Extra bonus, we received some yummy hostess gifts and somehow we even ended up with a substantial portion of leftover honey baked ham……
If you live in Santa Barbara and you are a foodie, you probably know my cousin Krista. She is the editor of Edible Santa Barbara, one of the most impressive food magazines on the stands today. Krista and her husband Steve have worked hard to create an amazing publication including recipes, articles on gardening, organic farming, wineries and so much more, click here to explore.
Krista and Steve gifted us with a fantastic hostess gift from Shepherd Farms in Carpenteria. I have not been there yet, but I can say that Sheperd Farms makes a fantastic organic dried “Herbs de Provence”. This particular blend includes sage, rosemary, thyme, marjoram, oregano and bay. I can only imagine the possibilities, soups, sauces, marinades, eggs, salads.........
Inspired by our gifts and the desire to eat something that is NOT stuffed, fried or drenched in butter or alcohol, we threw together the following ingredients to create this delicious and healthy Ham, Kale and Bean Soup. Remarkably quick, mostly healthy and incredibly delicious!
Ham, Kale and Bean Soup
Makes 4-6 servings
1 ½ cup cooked ham, chopped
3 medium carrots, chopped
2 stalks celery, chopped
4 cloves garlic, diced
½ onion, chopped
1 leek, chopped
2 tbsp olive oil
1 can pinto beans
1 can cannelloni beans
2 cups chopped kale
5 cups vegetable stock
Salt and pepper to taste
Herbs de Provence (or blend of dried herbs)
In a large pot or Dutch Oven heat olive oil over medium heat. Add carrots, celery, onions and garlic and saute until tender about 10 minutes.
Add the ham, beans, vegetable broth and season with salt, pepper and Herbs de Provence. Bring to a light boil and add kale. Simmer for about 30 minutes or until kale is cooked to desired tenderness.
You can't get much easier than that! Enjoy with a nice piece of crusty bread, or better yet, a grilled cheese sandwich!