Ham and Kale Soup

Edit

Servings: 4 Prep: 20 min Cook: 25 min Dairy Free GAPS Gluten Free Paleo Freezable Simple Added 5 months ago

Missing nutrition data for: Onion, Kale, Celeriac, Potato, Cooked Ham

Ingredients

1 medium onion ⚠

4 medium carrots

1 tablespoon minced garlic

2 bunches kale ⚠

1 ½ teaspoons fresh rosemary

1 large celeriac ⚠

1 large potato ⚠

2 cups cooked ham, diced ⚠

2 tablespoons bacon fat, or fat of choice

1 teaspoon coarse sea salt, plus more to taste

¼ teaspoon ground black pepper, optional

3 ½ cups chicken stock

Instructions

1. Peel and dice onion and carrots. Mince kale and rosemary. Dice celeriac and potato.

2. In a large stockpot, heat fat over medium heat.

3. Add garlic and cook for one minute, stirring, then add onion and a third of the salt. Cook for 5 minutes, until onions are translucent.

4. Stir in celery root, carrots, and remaining salt and black pepper if using, then cook for 2 minutes.

5. Add rosemary, ham, and stock, bring to a light simmer, and cover. Cook for 20 minutes, then add kale and cook for 4 more minutes, until the veggies are tender. Taste and adjust seasoning as needed.