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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.
5 from 1 vote
Prep Time :15 minutes
Cook Time :27 minutes
Total Time :42 minutes
Yield: 6 servings
Author: Amanda Paa



  • 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
  • 3/4 teaspoon salt divided
  • 1/4 teaspoon black pepper omit for AIP
  • 2 cups diced ham pasture raised, nitrate free
  • 3 1/2 cups homemade chicken or vegetable broth or packed low sodium versions
  • 3-4 large leaves of kale coarsely chopped


  • In a large stockpot, heat olive oil over medium heat. Add garlic and cook for one minute, stirring, then add onion and 1/4 teaspoon salt. Cook for 5 minutes, until onions are translucent.
  • Stir in sweet potatoes, remaining salt and black pepper if using, then cook for 2 minutes.
  • 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!


If you use store bought chicken broth, you might need to adjust the salt ratios. Taste throughout cooking and add as needed.