I made a ham for Christmas day and, because our crew was small this year, we had a bunch of leftovers. Turned out, Matt couldn’t get enough of it and made himself little ham sandwiches on hawaiian rolls everyday until it was completely gone. Matt has ADHD and his medication suppresses his appetite. So, whenever I can get that child to eat something, I celebrate! Trying to capitalize on the win, I made another ham for back to school sandwiches last week. Well, it was a no go. He didn’t want any part of it. So, Ham, Potato, & Kale Soup it is! (He probably won’t eat it… But, the rest of us will.) Here is the recipe!
Ingredients:
- 2 cartons low sodium chicken broth
- 1/2 yellow onion, diced
- 4 large carrots, diced (Or, if you’re like me, two handfuls of baby carrots)
- 4 celery stalks, diced
- 3 large potatoes, diced
- 3 handfuls kale, chopped
- 4 cups cooked ham, diced
- 1/2 stick butter
- 4 tbs flour
- 1 tsp italian seasoning
- 1 clove garlic, minced
- 1 tsp crushed red pepper
Directions:
Cook a ham that your child just loved the first time around and won’t touch it the next time you make it… Then…
- In a large soup pot, add butter, onion, carrots, garlic, and celery and a little salt and cook over medium heat until veggies soften.
- Add flour and cook 5 minutes, stirring often.
- Pour in chicken stock and bring heat to low.
- Add ham, potatoes, italian seasoning, crushed red pepper, and let simmer over medium heat.
- Once simmering, add kale and cook over low heat stirring occasionally.
- Let simmer for at least 30 minutes to bring the flavors together.
