Ham Parsnip And Kale Soup Recipes

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MAPLE-GLAZED PARSNIPS ON KALE

This recipe is special to me because it allows me to use delicious farm-fresh produce in a way my family loves. -Christine Wendland, Browns Mills, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 7



Maple-Glazed Parsnips on Kale image

Steps:

  • In a large skillet, melt 1/4 cup butter over medium heat. Add parsnips and maple syrup. Cook, uncovered, for 15-20 minutes or until syrup is almost evaporated and parsnips are caramelized, stirring frequently., Meanwhile, in a Dutch oven, melt remaining butter over medium heat. Add shallot; cook for 4-5 minutes or until tender. Add kale; sprinkle with salt. Cook and stir for 3-5 minutes or until slightly wilted. Add cider; reduce heat to low. Cover and steam for 5 minutes. , To serve, spoon kale onto a large plate; top with parsnips.

Nutrition Facts : Calories 329 calories, Fat 11g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 251mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 7g fiber), Protein 5g protein.

1/4 cup plus 1 tablespoon unsalted butter, divided
2 pounds medium parsnips, cut into 1/2-in. slices
2/3 cup maple syrup
1 medium shallot, thinly sliced
1 pound kale, stems removed, cut into 1-in. strips
1/2 teaspoon salt
1 tablespoon apple cider or juice

SPICED PARSNIP & HAM SOUP

Use up your Christmas roast leftovers in this creamy soup

Provided by Good Food team

Categories     Lunch, Soup

Time 25m

Number Of Ingredients 6



Spiced parsnip & ham soup image

Steps:

  • Heat the oil in a saucepan and fry the curry powder for 1 min until fragrant. Stir in the veg, cover with three-quarters of the stock and simmer for 5-10 mins.
  • Blend the soup until very smooth with a hand blender or food processor, adding more stock if the soup is too thick. Stir in the cream and ham, then return to the pan and gently reheat. Season and serve with a drizzle of cream on top.

Nutrition Facts : Calories 283 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.87 milligram of sodium

1 tbsp olive oil
1 tbsp mild curry powder
250g cold roast potatoes and parsnips
1l chicken or turkey stock
100ml double cream , plus extra to drizzle
small handful shredded ham

HAM, PARSNIP, AND KALE SOUP

I couldn't find a recipe with ham and white kidney beans, so I came up with this. Luckily, it came out exactly as I imagined. I simmered it all day, just because that's how I like to make my soup. But it was cooked within 30 minutes at a low boil, but had more flavor after a long simmer covered. I served with Italian 5-grain bread buttered and toasted.

Provided by kk9983

Categories     Ham Soup

Time 1h15m

Yield 8

Number Of Ingredients 14



Ham, Parsnip, and Kale Soup image

Steps:

  • Combine chicken broth, kidney beans, parsnips, portobello mushrooms, onion, ham, carrots, celery, garlic, thyme, oregano, Sriracha sauce, and bay leaves in a 6-quart pot; bring to boil. Reduce heat to medium-low and simmer for 45 minutes. Add kale and simmer until tender, about 15 minutes.

Nutrition Facts : Calories 259.1 calories, Carbohydrate 42.8 g, Cholesterol 13.9 mg, Fat 4.7 g, Fiber 4.2 g, Protein 12.8 g, SaturatedFat 1.2 g, Sodium 1106.8 mg, Sugar 5.5 g

1 (48 fluid ounce) can chicken broth
2 (15 ounce) cans white kidney beans
1 pound parsnips, diced
2 cups coarsely chopped portobello mushrooms
1 yellow onion, chopped
1 cup diced ham, fat removed, or more to taste
1 cup sliced carrots
½ cup diced celery
1 ½ teaspoons minced garlic
½ teaspoon dried thyme
½ teaspoon dried oregano
1 dash Sriracha hot sauce
2 bay leaves
1 cup chopped kale, or to taste

KALE AND PARSNIPS

Make and share this Kale and Parsnips recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6



Kale and Parsnips image

Steps:

  • Saute the onions and parsnips in oil for about 5 minutes, stirring occasionally to prevent burning.
  • Add the water and ginger. Cover and simer for 4 to 5 minutes.
  • Add the kale and continue cooking 4 to 5 minutes longer. Stir occasionally but keep the saucepan covered otherwise. Serve hot.

1 cup onion, halved & sliced
1 cup parsnip, halved & sliced
1 tablespoon corn oil
1 cup water
2 tablespoons ginger, minced
1 quart kale, veins removed & cut into bite-sized pieces

TUSCAN WHITE BEAN SOUP WITH HAM AND KALE

Make and share this Tuscan White Bean Soup With Ham and Kale recipe from Food.com.

Provided by IHeartBobert

Categories     < 30 Mins

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 9



Tuscan White Bean Soup With Ham and Kale image

Steps:

  • Heat oil in a large saucepan over medium-high heat. Add ham, onion and garlic and cook 3 minutes, until onion is tender.
  • Add sage and cook 1 minute, until sage is fragrant.
  • Add broth and beans and bring to a simmer. Reduce heat to medium-low and simmer 10 minutes.
  • Add kale and cook 1 minute, until kale wilts.
  • Season to taste with salt and pepper.

2 teaspoons olive oil
1 1/2 cups diced ham
1 cup chopped white onion
3 garlic cloves, minced
1 teaspoon dried sage
4 cups reduced-sodium chicken broth
2 (15 ounce) cans white beans, rinsed and drained (Great Northern or cannellini)
1 bunch fresh kale, rinsed well and chopped (about 4 cups chopped)
salt & freshly ground black pepper

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