16 bean soup with ham and kale



This soup from was super easy to make, filled with a ton of nutrients, and so flavorful! I’ll be making it often this winter. In fact, I loved it so much, I forgot to take a picture of it before it was gone so the picture below is from the orignal recipe posted on Skinny taste which I’m also linking. I followed the receipe from the website for ingredients but since hers doesnt list the exact grams/oz’s, I weighed mine out to create my own receipe in my fitness pal. 

Here’s the ingredients:

-16 oz bag of 16 bean soup (discard flavor packet if it comes with one)

-4 oz diced white onion

-100 grams of celery

-175 grams of sliced raw carrots

-175 grams of diced green peppers

-40 grams of scallions 

-186 grams of tomato sauce 

-7 oz of uncured bonless ham steak, diced

-4 garlic gloves minced

-tsp of ground cumin

-4 cups of kale, stems removed 

I also flavored it with sea salt and pepper, to my personal taste test :) 



Rinse and soak beans overnight. Discard the soaked water the next day and place in a pot with 12 cups of water, cook uncovered 1 hour on medium-high heat.

Heat a large non-stick skillet over medium heat, add oil and cook ham and cook until browned, 2 minutes, Add onions, carrot, garlic, green pepper, celery, green onions, cilantro, tomato sauce, cumin, salt and pepper and cook another 5 minutes, until soft.

Add to the beans.

Lower heat to medium-low, cover and cook 1 hour, stirring occasionally.

Uncover the pot, increase heat to medium-high and simmer until thick and the beans are cooked through, about 15 minutes.

Add the kale and cook an additional 10 to 15 minutes.


140 calories: 1F, 35 carbs, 14 protein per serving



Kale Chips

Kale chips.jpg

•100g de-stemmed Kale

•1/2 T. Olive oil

• season w/ salt, pepper, garlic or any seasoning of choice!

*toss kale with oil and spice and spread on a baking sheet. Bake for 20-25 minutes at 300. Flip halfway through. Let cool for 3 minutes and enjoy!!

9C 7F 5P for entire batch