Ham, Bean, and Kale Soup

Ham, Bean, and Kale Soup by

Jasmin Queen

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Shopping List

  • 2 tbsp olive oil
  • ½ onion, chopped
  • 2 cloves minced garlic
  • 2 cans beans
  • 1 bunch kale
  • 2 cups Ham
  • 1 carrot, sliced
  • 2 tsp fresh rosemary
  • 2 bay leaves
  • 32 oz Laura Lynn chicken broth
  • Parmesan cheese

Instructions

  • Set an electric pressure cooker to saute.
  • Add olive oil, onion, and garlic. Cook until brown.
  • Add beans, carrots, ham, rosemary, bay leaves, kale and chicken broth.
  • Cook for 10 minutes, then release pressure and let sit for 10 minutes.
  • Serve topped with parmesan cheese.