Spring Greens, Fresh Pea, and Ham Soup

A bright, lemony soup, perfect for using up leftover Easter ham

Spring Greens, Fresh Pea, And Ham Soup Ingredients

• 1 tablespoon olive oil

• 1? cups coarsely chopped yellow onions

• 4 cloves garlic, minced

• salt and ground black pepper to taste

• 6 cups chicken broth

• 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces

• pound kale, ribs removed and leaves torn into pieces

• 1 pound ham, cut into 1/2-inch chunks

• 2 cups canned diced tomatoes

• 1 cup great northern beans, drained

• 1 tablespoon chopped fresh rosemary

• 3 bay leaves

• 2 cups green peas

• 2 tablespoons lemon juice

• 3 tablespoons finely chopped flat-leaf parsley

How to Make Spring Greens, Fresh Pea, And Ham Soup

1. Heat olive oil in a large pot over medium-high heat. Add onions and garlic; sprinkle with salt and pepper. Cook until onions are translucent and beginning to brown, about 5 minutes.

2. Add broth, potatoes, and kale. Increase heat to high and bring soup to a boil. Reduce to a simmer and cook until potatoes are just tender, about 10 minutes.

3. Add ham, tomatoes, beans, rosemary, and bay leaves. Simmer on low for 15 minutes. Add peas and cook for 5 minutes more. Season with salt and pepper; stir in lemon juice and parsley.

Spring Greens, Fresh Pea, And Ham Soup Nutritions

• Calories: 293.2 calories

• Carbohydrate: 26.7 g

• Cholesterol: 36.3 mg

• Fat: 13.1 g

• Fiber: 4.2 g

• Protein: 16.9 g

• SaturatedFat: 4.1 g

• ServingSize:

• Sodium: 1735.1 mg

• Sugar: 3.8 g

• TransFat:

• UnsaturatedFat: