1 quart chicken broth
1 ham bone, optional
1-2 cups cooked ham, diced
2-4 cloves garlic, minced
4 cans great northern beans, drained and rinsed
Several handfuls fresh kale, chopped
Ground red pepper, optional
Into a soup pot, place the ham bone and chicken broth and bring to a boil. I used frozen chicken broth that I'd made from a rotisserie chicken a few months ago, but the kind in a box or can will work just as well. After it comes to a boil, reduce heat to a simmer and add the minced garlic and let simmer another 5-10 minutes. Remove the ham bone if you are using it and add the diced ham and the beans. If you need to, you can add more broth or water to keep the ingredients covered. Return to a boil then reduce to a simmer, covered, for about 20-30 minutes, stirring occasionally. Remove the lid and start piling on the kale, it will wilt down so you want to use a lot. Sprinkle the ground red pepper on top of the kale if you are using it. Push it down with the lid and let it simmer another couple of minutes then stir it well and let simmer at least another 5 minutes.
Serve with some crusty bread and you have a delicious and filling meal.
I didn't add any additional salt to this soup as the ham and chicken broth both contain more than enough. If the ground red pepper is a little too spice for you, you can substitute it with regular black pepper or leave it out altogether. I hope you enjoy this soup as much as we do. Do you think you'll try it? Be sure to let me know if you do.
