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.

Theresa Albert

I love food, try to watch my weight, know more than I want to about healthy living (sometimes I wish I knew less so I wouldn’t feel so guilty when I stumble), am a daughter, sister, friend, mom and wife who worries and scurries the meals onto the table. It is for all these reasons that I completed my nutrition, RNCP designation, wrote my book, hosted my Food Network show, consult with food companies to urge them to get it right (or at least better), constantly write about it, research it, all of this so I can cut through the nutrition and food “news” clutter. Happy to share with friends!