Feastical

Your New Favorite Bowl of Comfort: Ham & White Bean Soup with Kale

Hey friends, Beau here from Feastical! Can we talk about soup for a second? Not just any soup, but the kind of soup that feels like a warm, hearty hug from the inside out. The kind that simmers on your stove, filling the whole house with an aroma that somehow smells like comfort, home, and pure happiness. If you’re nodding along, then you and I are on the same delicious wavelength, and I am so excited to share this recipe with you today.

This isn’t just a recipe; it’s my go-to solution for chilly evenings, for using up that leftover holiday ham, and for packing a serious nutritional punch without sacrificing an ounce of flavor. We’re talking tender, creamy white beans, smoky bites of ham, and vibrant kale that holds its own in a rich, savory broth. A hint of rosemary and a sneaky spoonful of Dijon mustard create a depth of flavor that will have everyone asking for seconds. The best part? It’s naturally gluten-free, incredibly easy to make, and on the table in under an hour. So, grab your favorite soup pot, and let’s make something beautiful together.

The Story Behind the Soup: More Than Just Leftovers

This soup has roots, my friends. It all started the day after a seriously epic Friendsgiving a few years back. My fridge was a landscape of leftovers, dominated by a giant, beautifully glazed ham bone with plenty of meat still hanging on. Now, my grandma Collier, a woman who never let a single scrap of food go to waste, would have looked at that bone and seen pure potential. She believed a ham bone wasn’t the end of a meal; it was the glorious beginning of the next one.

Channeling her spirit, I threw that bone into a big pot with some water, letting it simmer away while I rummaged through the veggie drawer. An onion here, a couple of lonely carrots there, a can of beans from the pantry… before I knew it, I had created this soul-warming concoction. That first spoonful was a revelation—it tasted like resourcefulness, like comfort, and like a delicious secret handshake between cooks who know the magic of a good leftover. Now, I almost look forward to the ham more for the soup that follows. It’s a tradition that keeps my grandma’s savvy kitchen spirit alive in my own cooking, and I’m just thrilled to pass it on to you.

Gathering Your A-Team: The Ingredients

Simple, wholesome ingredients are the heart of this recipe. Here’s what you’ll need and why each one is a star player:

• 2 tbsp olive oil: Our cooking fat of choice! It adds a lovely fruitiness and helps sauté our veggies to perfection. Avocado oil works great too if that’s what you have.
• 1 small onion, diced: The sweet, aromatic foundation of so many great soups. No onion? A leek or a couple of shallots are fantastic stand-ins.
• 2 carrots, chopped: They bring a subtle sweetness and a gorgeous pop of color. Don’t stress about perfect chops—rustic chunks are part of this soup’s charm!
• 2 celery stalks, chopped: The third member of the classic “mirepoix” trio, adding essential earthy flavor and texture.
• 2 garlic cloves, minced: Because what’s a savory soup without garlic? Pro tip: smash the cloves with the flat of your knife first—the skins will slip right off!
• 1 tsp chopped fresh rosemary (or 1/2 tsp dried): This herb is a powerhouse friend to ham and beans. It’s woodsy and fragrant. If you’re using dried, rub it between your fingers as you add it to wake up the oils.
• 4 cups cooked ham, diced: The king of flavor! This is where you use up that leftover holiday ham. No leftovers? Most grocery stores sell pre-diced ham steak near the bacon, which works beautifully.
• 2 cans (15 oz each) white beans, drained and rinsed: I use canned for speed and convenience. Great Northern or Cannellini beans are perfect—they’re creamy and hold their shape. Rinsing them gets rid of any excess sodium and that starchy can liquid.
• 6 cups low-sodium chicken or vegetable broth: Using low-sodium is key here, as the ham will already add saltiness. You’re the boss of your broth, so you can control the seasoning at the end!
• 2 cups chopped kale, stems removed: A superfood that wilts down into tender, yummy goodness. I prefer curly kale for soup, but Lacinato (or dinosaur) kale works too. Chef’s Hack: Give the leaves a good massage after chopping to make them even more tender.
• 1 tbsp Dijon mustard: This is my secret weapon! It doesn’t make the soup taste like mustard; instead, it adds a incredible depth and tang that brightens the entire pot. Trust me on this one.
• Salt & pepper, to taste: Always season at the end, after the ham has had time to share its salty goodness with the broth.

Let’s Get Cooking: Building Your Soup, Step-by-Step

Okay, team! Let’s fire up the stove. This process is all about building layers of flavor. Follow these steps, and you’ll have a pot of gold (or, you know, soup) in no time.

Step 1: The Aromatic Base. In a large Dutch oven or heavy-bottomed pot, heat your olive oil over medium heat. Once it shimmers, add your onion, carrots, and celery. We’re not looking to brown them, just to sweat them out until they’re softened and the onion is translucent, about 5-7 minutes. This sweet, savory foundation is what makes the broth so incredible.

Step 2: Wake Up the Flavors. Add the minced garlic and rosemary to the pot. Now, lean in and take a big whiff—this is where the magic starts! Cook for just about 60 seconds, until incredibly fragrant. Be careful not to burn the garlic, or it’ll turn bitter. We’re just toasting its potential.

Step 3: The Main Event. Time for the ham and beans! Stir them into the veggie mixture, letting the ham get friendly with the heat and release some of its smoky flavor. This quick sear on the ham adds another fantastic layer of taste.

Step 4: Simmer to Perfection. Carefully pour in your broth and give everything a good stir. Crank the heat up to bring it to a lively simmer, then reduce the heat to maintain it. Let it bubble away, uncovered, for 20-25 minutes. This allows the flavors to meld, the broth to reduce slightly, and the carrots to become perfectly tender. Stir it occasionally and just enjoy the smell.

Step 5: The Grand Finale. Stir in your chopped kale and that secret weapon—the Dijon mustard. Let it simmer for another 5-7 minutes, just until the kale has wilted and turned a vibrant green. You want it tender but not mushy.

Step 6: Taste and Season. This is the most important step! Turn off the heat. Grab a spoon and taste your creation. Now, and only now, season with salt and black pepper to your liking. Remember, the ham is salty, so you might not need much! Give it one final stir, and you are DONE.

How to Serve It Up: Bowl & Beyond

Ladle this beautiful, steaming soup into deep, wide bowls. This is where you can make it your own! I love to finish each bowl with a generous crack of black pepper and maybe a drizzle of good olive oil. If you’re feeling fancy, a sprinkle of grated Parmesan or Pecorino Romano cheese adds a salty, umami kick that is just divine.

While this soup is a complete meal in a bowl, it’s also fantastic with a thick, crusty slice of gluten-free bread for dipping and sopping up every last drop. For a lighter option, a simple side salad with a bright vinaigrette helps cut through the richness perfectly. Don’t forget a big glass of iced tea or a crisp white wine like Sauvignon Blanc!

Make It Your Own: Delicious Twists & Swaps

This recipe is incredibly forgiving and easy to adapt. Here are a few of my favorite ways to switch it up:

• Smoky & Spicy: Add a pinch of red pepper flakes with the garlic, or stir in a teaspoon of smoked paprika for an extra layer of smokiness.
• The “Everything but the…” Version: Clean out your fridge! A handful of frozen corn, some diced potatoes, or even a cup of chopped green beans would be right at home in this pot.
• Turkey Twist: Have leftover turkey instead of ham? It works beautifully! The flavor will be a bit milder, so you might want to add a touch more rosemary or a splash of lemon juice at the end to brighten it up.
• Vegetarian/Vegan Delight: Simply omit the ham and use vegetable broth. To replicate that smoky depth, sauté 8 oz of sliced cremini mushrooms until brown and use a teaspoon of liquid smoke (use sparingly!) or smoked paprika.
• Creamy Dreamy: For a richer, creamier texture, stir in 1/2 cup of heavy cream or full-fat coconut milk during the last few minutes of cooking.

Beau’s Chef Notes & Kitchen Stories

This recipe has evolved so much from that first post-Friendsgiving experiment. The single biggest game-changer was adding the Dijon mustard. I was once making a vinaigrette next to the soup pot and a little splash of Dijon went rogue, landing right in the soup. Rather than panic, I tasted it. It was a revelation! It cut through the richness and made every other flavor pop. Now, it’s a non-negotiable ingredient.

Another lesson learned: always wait to salt! I once made this for a friend and salted at the beginning without thinking. The ham released its salt, and the broth reduced… let’s just say we drank a lot of water that night. Season at the end, folks. Your taste buds will thank you.

Your Questions, Answered: FAQs & Troubleshooting

Q: Can I use a ham bone instead of diced ham?
A: Absolutely! This is the classic way. Use a meaty ham bone and add it in with the broth. Let the soup simmer for at least an hour to extract all that glorious flavor from the bone. Then, remove the bone, shred the meat, and return it to the pot before adding the kale.

Q: My soup is too thin! How can I thicken it?
A: No problem! Take about 1 cup of the soup (mostly beans and a little broth) and blend it until smooth in a blender or with an immersion blender. Stir this puree back into the pot—it will thicken the broth beautifully without any flour.

Q: Can I make this in a slow cooker or Instant Pot?
A: You bet. For the Slow Cooker: Sauté the veggies first (this step is worth it for flavor!), then add everything except the kale and Dijon to the pot. Cook on LOW for 6-8 hours or HIGH for 3-4. Stir in kale and Dijon 30 minutes before serving. For the Instant Pot: Use the Sauté function for the veggies. Add everything except kale and Dijon. Cook on HIGH pressure for 10 minutes, then do a quick release. Stir in kale and Dijon and let it wilt using the residual heat.

Q: How long will leftovers last?
A: Stored in an airtight container in the fridge, this soup is even better the next day! It will keep for 3-4 days. You can also freeze it for up to 3 months. The beans may soften a bit upon thawing, but it will still taste amazing.

Ham & White Bean Soup with Kale (Hearty & Gluten-Free)

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• Author: BeauCollier
• Total Time: 45 min

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Description

There’s nothing quite like a steaming bowl of soup that feels like a hug in every bite. This hearty dish brings together smoky ham, creamy white beans, and nutrient-packed kale in a rich, savory broth that’s comforting yet wholesome. With just a few simple steps, you’ll have a pot of cozy goodness ready in under an hour. Perfect for chilly nights, holiday leftovers, or anytime you crave comfort in a bowl.

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Ingredients

Scale 1x2x3x

• 2 tbsp olive oil

• 1 small onion, diced

• 2 carrots, chopped

• 2 celery stalks, chopped

• 2 garlic cloves, minced

• 1 tsp fresh rosemary (or ½ tsp dried)

• 4 cups cooked ham, diced

• 2 cans (15 oz) white beans, rinsed

• 6 cups low-sodium chicken or vegetable broth

• 2 cups kale, chopped, stems removed

• 1 tbsp Dijon mustard

• Salt & black pepper, to taste

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Instructions

1. Heat olive oil in a large pot. Sauté onion, carrots, and celery until softened (5–7 min).

2. Stir in garlic and rosemary; cook until fragrant (1 min).

3. Add ham and beans, stirring to coat.

4. Pour in broth, bring to a simmer, and cook uncovered 20–25 min.

5. Stir in kale and Dijon; simmer 5–7 min until kale is tender.

6. Taste, season with salt and pepper, and serve hot.

Notes

• Massage kale leaves before adding—they’ll soften beautifully.

• For extra creaminess, blend 1 cup of beans with broth and stir back in.

• Vegetarian? Swap ham for mushrooms + smoked paprika.

• Prep Time: 15 min
• Cook Time: 30 min

Nutritional Info (Because Knowledge is Power!)

This soup isn’t just good for the soul; it’s packed with nutrients! Here’s a rough breakdown per serving (based on 6 servings):

Calories: ~320 | Protein: 22g | Carbohydrates: 25g | Fiber: 6g | Fat: 14g

This is a well-balanced meal! The ham and beans provide a powerhouse of protein to keep you full and satisfied. The fiber from the beans and kale is fantastic for digestion and heart health. Kale is a superstar, loaded with Vitamins A, K, and C, along with antioxidants. Using low-sodium broth and waiting to salt helps keep the sodium content in check. It’s a hearty, gluten-free meal that truly nourishes you from the inside out.

Final Thoughts from My Kitchen to Yours

Well, there you have it, my friends. My absolute favorite way to turn simple ingredients into a pot of pure comfort. This Ham & White Bean Soup with Kale is more than just a recipe; it’s a reminder that the best meals often come from a place of resourcefulness and love. They don’t have to be complicated to be incredible.

I hope this recipe finds its way into your regular rotation and becomes a story you tell in your own kitchen. Maybe it’ll be the soup you make after your next big holiday feast, or the quick fix for a busy weeknight. However you enjoy it, I’d love to hear about it! Tag me @feastical on social media so I can see your beautiful creations.

Now go forth, get cooking, and remember—food is meant to be shared. Until next time, keep your spoons handy and your hearts full.