Ham and Beans with Kale {comfort food}

 Hello Friends!

Have I got a treat for you today…a whole lot of Recipe Inspiration perfect for the Freezing cold weather we’re having.  The temperature this morning is around 0 degrees and is not expected to warm up much.  I know what we’re having for dinner…Ham and Beans with Kale


I’ll be honest…I have never been a big fan of Ham and Beans.  It may have something to do with the way it smelled or looked or both.  But my husband LOVES Ham and Beans and has requested it many times.  I happened to come across this recipe a while back and actually thought it look delicious…and it’s Ham and Beans…loaded with other healthy stuff like veggies!  Yep…I’m one of those sneaky moms always trying to get as many veggies into my kiddos.  I adapted it to make the recipe more family friendly as well as use items I commonly have in my pantry and freezer.


My husband was super excited I was making Ham and Beans until he looked at it and told me it didn’t look like any Ham and Beans he had ever seen.  Then he proceeded to eat three bowls and tell me it was the best soup I had ever made.  Humph.  


Serve it with some Cake Cornbread and you have a Hearty Healthy Meal perfect on a cold Winter night.



Ham and Beans with Kale
A warm and hearty healthy version of traditional Ham and Beans.
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  1. 1 1/2 c dried pinto beans
  2. 1.5 pound ham steak, cut into bite sized cubes
  3. 4 large carrots, sliced and divided
  4. 3 stalks celery, sliced and divided
  5. 1 medium onion, diced
  6. 1 T garlic, minced
  7. 8 c water
  8. 1 14.5 oz can petite diced tomatoes
  9. 6-7 tsp chicken base (I use Better than Bouillon)
  10. ground black pepper
  11. 1-2 c coarsely chopped kale leaves
  1. Cover and soak beans in water overnight.
  2. Drain water.
  3. Place beans in a stock pot or large soup pot and add ham, 1 carrot, garlic, 1 celery stalk, onion and water.
  4. Bring to a boil, then reduce heat.
  5. Cover and cook until beans are tender, about 1 hour.
  6. Add undrained tomatoes, remaining carrot and celery, chicken base and pepper to taste.
  7. Cover and simmer about 1 hour, adding kale during the last 20 minutes.
  8. Serve with Cornbread and Enjoy!
  1. While soaking the beans overnight is preferred, you can also quick soak the beans.
  2. Bring beans and water to a boil, reduce heat and simmer uncovered a few minutes, then turn heat off and let beans sit covered at least 1 hour.
Adapted from from Country Gardens Magazine
Adapted from from Country Gardens Magazine
onekriegerchick http://onekriegerchick.com/
   I’m sharing this recipe as part of January’s Recipe Round-Up.Worlds Best Comfort Foods - Recipe Round-Up kleinworthco.com


 I have teamed up with a wonderful group of talented gals to bring you some of the best COMFORT FOOD recipes you’ll ever find.

 Kleinworth & Co.,Recipe Round-Up, recipe sharing, monthly recipe sharing blog round-up, blog party



Check out all the other recipes by these AMAZING bloggers that have joined in this month.



Sharing with…Whimsy Wednesday






  1. 1


    yum!!! We love kale.. I use it dried in eggs and smoothies all the time ;o) Just a note… the inlinkz isn’t working ;o) SO fun to be doing Gina’s recipe exchange together! EMily


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