Step 1

Wash and cut your vegetables. Cut the onion, carrots, and celery into a small dice. Cut the potatoes into a large dice. Cut the kale away from the stems and roughly chop. Massage the kale by squeezing the leaves a bit.

Step 2

Into a large pot, add 1 tbsp of oil over medium high heat.

Step 3

Add your garlic, onions, celery, and carrots. Season lightly with salt and allow them to brown for a few minutes.

Step 4

While the vegetables are cooking, cut your ham steak into a large dice.

Step 5

Once the vegetables have softened and developed color, add in the ham, chicken and the potatoes to the pot. Pour in the chicken broth and water.

Step 6

Rinse and drain the beans and add them to the pot.

Step 7

Cover the pot and bring it to a boil. Once boiling you can reduce the heat to low and cook for about 15 minutes.

Step 8

After 15 minutes, pull out the chicken and shred with two forks or a mixer. Season the shredded chicken with salt and pepper.

Step 9

Add in the kale to the pot while you shred the chicken.

Step 10

Add the shredded chicken and 1 tsp of granulated chicken bouillon to the pot and stir.

Step 11

Taste the broth to test for seasoning and adjust with salt and pepper to taste. The ham is quite salty so it make sure you test first before adding any salt.

Step 12

This recipe makes 5 servings. Divide your soup evenly into 5 containers and allow to cool before you store in your fridge.

Step 13

NOTE: A nice addition to the top of this soup after you reheat it is some chili garlic oil. The extra fat mixes with the broth for lots of flavor and heat.