What do you do with a leftover ham bone after the ham dinner? Add to that a bag of fresh garden kale a friend brought over; I decided to make soup. Although we have several options on soups with potatoes and kale, I thought this one would have a slightly different twist, reminiscent of our Green Bean Soup.
- ham bone with some ham left on (or 1 lb mini smoked ham hock)
- 8 cups water
- 1 onion, chopped fine
- 2 cloves garlic, crushed
- 1 red chili pepper, dried
- 10 whole black peppers
- 1 bay leaf
- 1 teaspoon salt
- 4 golden potatoes, quartered and sliced thin
- 4 carrots, sliced thin
- 4 cups kale, stem removed, chopped fine
- 2 teaspoons better-than-bouillon or bouillon cube
- 1 1/2 tablespoons flour mixed with 1 cup milk
- 1/2 cup cream
- chili flakes, optional
- cheese, grated, optional
- Put ham bone in a soup pot and cover with water to cook.
- Add onion, garlic and spices (tied in a cheese cloth or put in spice infuser) and bring to boil.
- While it cooks, chop the vegetables. I kept skins on because they were thin.
- Add potatoes and carrots to broth and simmer another 1/2 hour, until tender.
- Remove ham bone. Taste soup. Add bouillon flavor if needed.
- Chop kale and add to soup along with any shaved off ham pieces. Simmer 15 minutes.
- Shake up flour and milk in a small jar and add to soup, stirring until it bubbles.
- Add cream just before serving. Serve with extra chili flakes and grated cheese. Serves 8