The best thing about making a big holiday ham is planning what to do with the leftovers. There was Easter Dinner Part II, sandwiches, quiche, and then there’s the soup – a fabulous, stick-to-your-ribs ham, bean, and kale soup!
- 1 pound dried navy beans
- 4 cups chicken stock
- leftover bone-in ham
- 1 medium onion
- 5 carrots
- 4 celery ribs
- 1/2 pound kale
- salt and pepper
1. Soak the beans overnight or do the quick method – place the beans in a pot of cold water, bring to a boil for two minutes, remove from heat and let sit for an hour.
2. Put chicken stock and 6 cups of water in a large pot, add the ham on the bone, whole onion, 1 peeled carrot, and 1 rib of celery, bring to a boil, then lower heat to medium-low and let simmer for an hour.
3. Peel and dice remaining carrots, slice celery. Wash kale, remove the stems, slice down the center, and cut into 1 inch pieces.
4. Remove vegetables from pot and discard, transfer ham to a plate and set aside. Drain beans, and add to the pot along with the diced carrots and celery. Remove the meat from the bone, discard the bone and excess fat, add to the beans and stock, cook over medium low heat for 30 minutes.
5. Add the kale and simmer for another half hour, until beans and kale are tender. Taste the broth, and season with salt and pepper.