Ham and Kale Soup

United States

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 ham bone with some meat on it
  • bunch of fresh herbs
  • 3-3½ pints water
  • 1½lb kale
  • 10 tablespoons quick-cooking rolled oats
  • Salt and black pepper


    Place the ham bone, herbs and water in a large pan and bring to the boil. Skim off the froth, lower the heat, cover, and simmer for two hours. Remove the ham bone and chop the meat. Mince the kale and add to the stock. Cover and boil gently for twenty minutes. Add the oats and chopped ham, and boil for ten minutes more. Adjust the seasoning and serve very hot.