Soup in a Snap: Kale, Butter Bean, and Ham

This winter when we were living the Florida RV life, the campground we stayed at in Fort Myers had an added amenity. It was right across the street from ECHO Global Farm and Research Center, a nonprofit faith-based organization that is dedicated to finding agricultural solutions to fighting hunger in Africa and urban food deserts in the United States. They used discarded tires, cement blocks and even old carpet to grow all manner of veggies - especially leafy greens. Every Friday, they sold the produce to the public and I found myself buying lots of kale. We ate it in salads and crispy fried it to sprinkle over eggs, but we also enjoyed it in soup. This one is healthy but still robust enough to be hearty on a chilly spring day. A bonus: it can be make in a snap!

Ingredients for Four Servings:

4 good sized cloves garlic, put through a press or finally minced

2 tablespoons olive oil

1 (8 oz.) package of diced ham or 1 cup of left-over ham

2 (14.5 oz.) cans beef broth

2 (16 oz.) cans butter beans, rinsed and drained

1 large bunch kale, ribs removed and chopped (Lacinato is nice, but any variety works.)

1/4 teaspoon pepper

Procedure:

Place olive oil in large saucepan over medium low heat. When the oil shimmers, add the garlic. Cook for a minute or until the garlic browns. Add the ham and cook, stirring occasionally, until it browns - about 3 to 5 minutes. Add the broth and scrape the bottom of the pan to loosen up any bits that might be clinging to the bottom. Then gently stir in the beans, chopped kale, and pepper. Bring the mixture up to a boil, then turn it back down to medium low heat and allow to simmer for five minutes. Ladle into soup bowls and serve.

Soup 101

Almost Like St. Elmo's Bean Soup

     

     The last time Roy and I ate at St. Elmo's the weather was chilly. So, when the waiter asked us if we wanted soup, it seemed like a good idea. I asked him what kind it was. He said it was sort of like Campbell's Bean with Bacon.  Later, he confided that up until 1996, the soup they served actually was Campbell's Bean with Bacon!  Only in recent years has it been "homemade" - actually made by some guy that supplies soup to restaurants.  Making soup isn't hard at all, especially if canned beans are used and the steps below are followed. This post includes my copy cat version of St. Elmo's soup and some easy recipes to get anyone started.

If you can open a can of broth, you can make yummy soup!

The Formula for Easy Soup:

Step 1: First Saute the vegetables in two tablespoons of olive oil.

Step 2: Add canned broth (chicken, beef, vegetable) or tomato sauce.

Step 3: Add precooked meat and/or rinsed & drained canned beans.

Step 4: Add vegetables and/or precooked pasta

Step 5: Add spices

 Almost Like St. Elmo’s Navy Bean Soup

2 carrots peeled and sliced
2 stalks of celery, diced
2 tablespoons of olive oil
2 (15 oz.) cans of chicken broth
2 (15 oz.) cans of Great Northern Beans, drained and rinsed
One 8 oz. package of diced ham
2 generous tablespoons of tomato paste
1/4 teaspoon of garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon of pepper
1/4 teaspoon of thyme
1/8 teaspoon of dried red pepper flakes

Sauté the carrots, celery, and onion in the olive oil on medium low heat until the tender.  Add the rest of the ingredients and bring to a boil.  Turn down the heat and let simmer about 10 minutes.

Not necessary but nice to do: Take two cups of the soup (beans and all) out of the pot and puree it in a food processor or blender, and then return it to the pot.

Minestrone

 2 carrots, peeled and sliced

2 stalks of celery, diced

1 medium onion, diced

2 tablespoons of olive oil

2 cloves garlic, minced or pressed

Two 15 oz. cans of broth (vegetable, chicken, beef)

1 cup of cooked chicken or beef (optional)

                                  1 (15 oz.) can diced tomatoes                                 

1 medium zucchini, sliced

1 medium yellow squash, sliced

1/4 head cauliflower, cut into florets

1/2 head broccoli, cut into florets

1 (15 oz.) can cannellini beans (white Kidney)

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon dried oregano

1/2 teaspoon dried rosemary

1/2 teaspoon dried basil

Sauté the carrots, celery, and onion in the olive oil on medium low heat until the tender.  Add the garlic and saute another 30 seconds.  Add the rest of the ingredients, bring to a boil, then turn down the heat and let the soup simmer for about 20 minutes.
* Click HERE for a pesto sauce recipe - great to stir in just before serving. 

Tex Mex Chicken Soup

2 carrots, peeled and sliced
2 stalks celery, diced
1 medium onion diced
2 tablespoons olive oil
2 (15 oz.) cans chicken broth
2 cups cooked and diced chicken
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can corn, rinsed and drained
1 (15 oz.) can chopped tomatoes
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper

For serving: mall bunch of fresh cilantro and ripe avocado

Saute the carrots, celery, and onion   in the olive oil over medium low heat until they are tender. Add the rest of the ingredients, bring to a boil, then turn down the heat and simmer for 10 minutes. Serve with chopped fresh cilantro and chopped avocado.

Click HERE to read an article I wrote about making Red Bean & Ham Soup.