This is a Pennsylvania Dutch recipe, so I’m told. Of course I’ve modified it a bit to make it more health-promoting. I will say it is a perfect, nourishing way to use up leftover ham. I have fond memories of my mom or grandfather preparing this hearty soup after holidays that we enjoyed a large ham roast. Growing up, I had this dish prepared with white potatoes but I swapped parsnips out for the potatoes and added kale. You could use any sturdy greens such as spinach, kale, chard, or collards in this soup. You will want to save the broth from your ham for this recipe!
Ingredients
2 pounds parsnips, peeled and roughly chopped
2 pounds fresh or frozen green beans
1 bunch kale, chopped
1 onion, diced
4-6 cups leftover ham, roughly chopped
2 quarts ham broth reserved from a ham roast and/or Bone Broth
unrefined salt and pepper to taste
Add all ingredients except the greens to a Dutch oven and simmer for about 30-40 minutes. Add the greens in for the last 10 minutes of cooking time. Taste and adjust the salt and pepper, if necessary.
