Ham Bone Soup

What to do with that Sunday ham bone? In the winter, split yellow pea soup, yes! But in the spring? Too heavy! Here is a quickie recipe that features two of earth’s most giving foods: kale and beans. We need to get both into our diets as often as possible and when it tastes this good, that will be easy.
Serves: 6-8 Prep time: 20 minutes
10 cups water
1 ham bone
2 stalks celery, cleaned and coarsely chopped
1 carrot, scrubbed and coarsely chopped
1 dried ancho chili
1/2 cup quinoa, rinsed
3 cups coarsely chopped, rinsed kale
1 can romano beans
1/4 tsp ground cloves
Crusty whole grain bread, for serving
In large pot, bring water, ham bone, celery and carrots and ancho chili to boil. Simmer for 1 to 3 hours (the longer, the more flavourful).
Strain and return to pot, discarding ham bone, chili and vegetables. (If spicy soup is desired, scrape out and discard seeds from chili; break chili into pieces and return to pot.)
Bring stock to boil; add quinoa and cook for 5 minutes. Add kale, beans and cloves; simmer for 5 minutes. Serve with crusty whole grain bread.
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