Crockpot Bean & Kale Soup with Ham

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 233.1
  • Total Fat: 6.9 g
  • Cholesterol: 23.8 mg
  • Sodium: 796.9 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 9.8 g
  • Protein: 17.4 g

View full nutritional breakdown of Crockpot Bean & Kale Soup with Ham calories by ingredient
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Easy, yummy nutritious soup for cold winter nights Easy, yummy nutritious soup for cold winter nights
Number of Servings: 4


    1/2 large onion
    1 large carrot, peeled and cut into large chunks
    2 ribs celery, coarsely chopped
    2 cloves garlic, chopped
    1/2 pound dried navy beans, soaked overnight (1.25 cups)
    2 quarts water (or vegetable broth)
    1 bay leaf
    1 sprig fresh rosemary
    1 large head of fresh escarole or kale, ribs removed and chopped
    2 med tomatoes, chopped
    1.5 cups chopped lean ham
    3 tablespoons extra-virgin olive oil (optional)


4 generous servings

Coarsely chop vegetables and garlic and place in slow cooker. Add beans, water or stock, bay leaf and rosemary. Cook, covered on low for 5-6 hours or until the beans are tender.

Thoroughly wash greens, remove ribs and coarsely chop leaves. Add to soup along with chopped tomatoes. Cover and cook for another 30-45 minutes. If using ham, add to soup and cook for another 5-10 minutes are until ham is heated through. If not using ham, remove and discard rosemary stem and bay leaf. Ladle soup into bowls and drizzle with 1/2 teaspoon of olive oil.

Number of Servings: 4

Recipe submitted by SparkPeople user COPEKAT.

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