Sweet Potato, Ham, and Kale Soup with Rosemary {AIP, Paleo}
This simple soup is unexpectedly delicious, made with leftover ham, sweet potatoes, and kale. Homemade chicken broth is key to deep flavor, and the rosemary compliments the sweet potatoes perfectly.
Yield: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 cup diced onion
- 3 cloves garlic, minced
- 1 sprig fresh rosemary, with 1 teaspoon of it removed and chopped (1 teaspoon if using dried)
- 2 cups diced sweet potatoes, cut into 1/4 to 1/2 inch cubes
- 3/4 teaspoon fine sea salt divided
- 1/2 teaspoon cracked black pepper (omit if following AIP)
- 2 cups leftover diced ham
- 3 1/2 cups homemade chicken or vegetable broth, or packaged low sodium versions
- 3-4 large leaves of kale, finely chopped
Instructions
- In a large stockpot, heat olive oil over medium heat. Add onion and 1/4 teaspoon salt. Cook for 5-7 minutes, until onions are translucent. Add garlic and cook for 1 more minute, until fragrant.
- Stir in sweet potatoes, remaining salt and black pepper if using, then cook for 2 minutes, stirring.
- Add rosemary, ham and broth, bring to a light simmer, and cover. Cook for 20-22 minutes, then add kale and cook for 4 more minutes, until sweet potatoes are tender. Remove full spring of rosemary. Taste and adjust salt as needed. The amount of salt you need may vary depending on the broth you use. Enjoy!
Notes
If you use store bought chicken broth, you might need to adjust the salt ratios. Taste throughout cooking and add as needed.