Ham Potato Kale Soup - low cal and low fat
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 231.2
- Total Fat: 5.4 g
- Cholesterol: 17.4 mg
- Sodium: 1,257.2 mg
- Total Carbs: 36.5 g
- Dietary Fiber: 2.1 g
- Protein: 9.2 g
View full nutritional breakdown of Ham Potato Kale Soup - low cal and low fat calories by ingredient
Introduction
Absolutely delicious.I never used to like kale until I used it in soup.
Low calorie (231 cals/1 c. svg), low fat (5.4 g) and off the charts in Vit A (178% MDR).
BUT it is high in sodium (1253 mg), so do not use in restricted sodium diets. One way you can decrease this is to add several cups of water (and 1/2 c. milk to keep creaminess) and adjust seasonings. (Recalculate nutrition.)
Absolutely delicious.
I never used to like kale until I used it in soup.
Low calorie (231 cals/1 c. svg), low fat (5.4 g) and off the charts in Vit A (178% MDR).
BUT it is high in sodium (1253 mg), so do not use in restricted sodium diets. One way you can decrease this is to add several cups of water (and 1/2 c. milk to keep creaminess) and adjust seasonings. (Recalculate nutrition.)
Number of Servings: 4
Ingredients
-
1 5.5 oz Bear Creek Creamy Potato Soup Mix
0.5 c. Milk, 2%
2 c. kale, rinsed and minced
1 med. onion, diced
1 med stalk celery, washed and diced
1 tsp. marjoram, dried
0.5 tsp thyme, dried
0.25 t. pepper, black, ground
4 oz. ham, minced, 95% fat free
Directions
Makes 4 1-cup servings.
Rinse kale well. Remove spine on each leaf, split leaves lengthwise, then cross cut to mince.
In a medium saucepan, heat 3.5 cups water, 0.5 cup 2% milk, kale, onion and celery to boiling. Slowly whisk in the dry soup mix. Reduce heat to simmer. Add majoram, thyme, pepper and ham. Simmer for 15 minutes.
Serve hot. Debate making a double recipe next time!
VARIATIONS: I couldn't think of anything that could make this any better. It's outstandingly delicious as is!
Number of Servings: 4
Recipe submitted by SparkPeople user PBIGELOW6.
Rinse kale well. Remove spine on each leaf, split leaves lengthwise, then cross cut to mince.
In a medium saucepan, heat 3.5 cups water, 0.5 cup 2% milk, kale, onion and celery to boiling. Slowly whisk in the dry soup mix. Reduce heat to simmer. Add majoram, thyme, pepper and ham. Simmer for 15 minutes.
Serve hot. Debate making a double recipe next time!
VARIATIONS: I couldn't think of anything that could make this any better. It's outstandingly delicious as is!
Number of Servings: 4
Recipe submitted by SparkPeople user PBIGELOW6.