Spring Greens, Fresh Pea, and Ham Soup Recipe

Directions

Ingredients :

1 tablespoon olive oil

1 ½ cups coarsely chopped yellow onions

4 cloves garlic, minced

salt and ground black pepper to taste

6 cups chicken broth

1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces

½ pound kale, ribs removed and leaves torn into pieces

1 pound ham, cut into 1/2-inch chunks

2 cups canned diced tomatoes

1 cup great northern beans, drained

1 tablespoon chopped fresh rosemary

3 bay leaves

2 cups green peas

2 tablespoons lemon juice

3 tablespoons finely chopped flat-leaf parsley

Methods :

Step 1

Heat olive oil in a large pot over medium-high heat. Add onions and garlic; sprinkle with salt and pepper. Cook until onions are translucent and beginning to brown, about 5 minutes.

Step 2

Add broth, potatoes, and kale. Increase heat to high and bring soup to a boil. Reduce to a simmer and cook until potatoes are just tender, about 10 minutes.

Step 3

Add ham, tomatoes, beans, rosemary, and bay leaves. Simmer on low for 15 minutes. Add peas and cook for 5 minutes more. Season with salt and pepper; stir in lemon juice and parsley.