Ham and Bean Soup with Kale

Ham and Bean Soup with Kale

An easy 30-minute soup that feels like it’s been cooking all day. This Ham and Bean Soup with Kale is rich in flavor, healthy, and so comforting.

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This soup is one of those meals that remind me of my childhood and brings me comfort every time I eat it. My mom would soak beans overnight and slow cook them for hours the next day. “A pot of beans” is what she called it. She usually had a ham hock in the freezer for occasions like this and it was always so good and comforting.

This Ham and Bean Soup with Kale feels like it came straight out of my moms kitchen. The broth is rich and it’s packed with lots of ham, veggies and beans. The best part is, it can be prepared and made in about 30 minutes! We love to sprinkle fresh parmesan cheese for added richness and flavor. It’s so good!

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Let’s eat!🤍

Ham and Bean Soup with Kale

Ham and bean soup with bright green kale is nutritious and delicious. This 30-minute soup packs a lot of flavor with just a few ingredients.
5 from 1 vote
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5 people
Calories: 467kcal


  • 1 tbsp olive oil
  • 3/4 cup yellow onion, chopped fine
  • 2 medium carrots, diced small
  • 1 large celery stalk, diced small
  • 2 cups ham, diced in small cubes
  • 4 15.5 ounce cans white beans, rinsed and drained
  • 1/2 tsp dried thyme
  • 2 32 ounce containers of low sodium chicken stock or mix up better than bullion roasted chicken base for the stock
  • 3 cups fresh chopped kale or spinach
  • 2 tbsp fresh parsley, chopped
  • ground black pepper
  • 1/2 cup parmesan cheese, grated optiional
  • sour cream optional


  • Heat a large Dutch oven or stock pot to medium heat and add olive oil and ham. Cook, stirring often for 5 minutes until browned in spots.
  • Add onion, carrots, and celery and sauté for 5 minutes until veggies start to soften.
  • Stir in chicken stock, beans, thyme, and black pepper. Bring to a boil and cook for 5-7 minutes. Reduce heat to low, and stir in kale and parsley. Cook for 5 minutes.
  • Adjust seasoning. You may need to add salt and more pepper. Top with freshly grated parmesan cheese and/or sour cream if desired. Enjoy!


Freezing leftovers– If you have more than enough leftover, freeze in 16 oz mason jars leaving 1-inch of space from the top. This is great for lunches. Pull a jar out in the morning to thaw at room temp and by lunch it’s ready to heat. 
Greens- If kale isn’t your thing, add fresh spinach instead. If you don’t like either one, leave it out all together. 
Use up leftover veggies- This soup is great for using up leftover veggies. Corn, peas, green beans, sweet potatoes; so many options. 
Spice- I love a little kick in my soup. A pinch or two of red pepper flakes adds a subtle bit of spiciness. 
Nutritional facts for this recipe include 1 1/2 cups soup with 1 1/2 tablespoon parmesan cheese. 
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.


Calories: 467kcal

Save a trip to the grocery store- Below you’ll find some of the products I used in this recipe. The link takes you directly to the products at no extra charge to you.

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