“Navy Bean Soup with Ham and Kale”

Ya’ll know how much I love baking this time of year but when Fall rolls around I truly enjoy making a great pot of soup. The next time you get a hankering for soup try Navy Bean Soup with Ham and Kale. Full of bold flavor and hearty goodness all in one pot. This soup is not your old-fashioned creamy navy bean and ham soup as the beans are not pureed. Pleasantly different with a slight sweetness and tang to the chicken broth base. It’s even better the next day or two.

Navy Bean Soup with Ham and Kale

First of all, start making soup by cooking bacon pieces until crispy in a Dutch oven. Remove bacon to paper towels to drain and set aside for later. Reserve bacon fat in Dutch oven to cook onion until soft. Stir in ham, only cooking for a couple of minutes. Now add in all your seasonings, stirring to mix completely. In a large mixing bowl, combine barbecue sauce, vinegar, tomato paste, and chicken broth. Pour into Dutch oven, stir, and cover and simmer for about 30 minutes. Add in beans and cook an additional 30 minutes, stirring occasionally. Last but not least, stir in chopped kale and cook 15 to 20 minutes until kale is tender. Top with crumbled bacon, grab a loaf of crusty bread and dig in.

Navy Bean Soup with Ham and Kale

The unexpected flavors in Navy Bean Soup with Ham and Kale are sure to win you and your taste buds over. Wait until you taste this soup the next day. The flavor melds and becomes richer. The beans keep their creaminess as the broth just gives them even more flavor. The ham adds the right amount of smokiness and the kale, just a tender green accent is a must.

Seems like Fall is here to stay. So put this recipe in a place you’ll easily find it when a craving for soup hits you. Get ready to fall in love with a new soup and whatever you do don’t forget the crusty bread. You will definitely want and need a dipper. Have a great week.

Navy Bean Soup with Ham and Kale

Navy Bean Soup with Ham and Kale

4 slices applewood smoked bacon, cut into small pieces

1 medium yellow onion, chopped

1 1/2 cups chopped smoked ham

1/2 t. dried thyme

1/2 t. chipotle chile powder

1/2 t. black pepper

1/4 t. crushed red pepper flakes

1 T. tomato paste

1/2 cup barbecue sauce

1 t. apple cider vinegar

6 cups chicken broth

3 – 14.5 oz. can navy beans, drained and rinsed

4 cups chopped kale, stems removed

Heat Dutch oven over medium heat and add bacon. Cook bacon until crispy, about 3 to 5 minutes. Drain on paper towel and set aside, reserving fat.

Add onion to bacon fat and cook 5 minutes until soft.

Stir in ham and cook for an additional 2 minutes.

Add in thyme, chipotle chile powder, black pepper, and red pepper.

Mix broth, cider vinegar, barbecue sauce, and tomato paste together in a large bowl. Pour into Dutch oven, cover, and simmer for 30 minutes.

Stir in beans and cook for 30 minutes.

Add in chopped kale and cook for 15 to 20 minutes until tender.

Serve hot with crusty bread.