Name: Black Bean-Ham Soup with Zucchini, Kale, Red Peppers & Tortilla Chips
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans black beans; 2129 ml chicken or vegetable broth; 680 g ham steak, boneless; 1 ½ (283 g) bags kale, cut and ready to use; 1 ½ (340 g) jars roasted red bell peppers; 170 g tortilla chips; 3 medium zucchini squash; black pepper; chili powder; extra virgin olive oil; salt

Black Bean-Ham Soup with Zucchini, Kale, Red Peppers & Tortilla ChipsBlack Bean-Ham Soup with Zucchini, Kale, Red Peppers & Tortilla Chips — a 35-minute lunch recipe with 11 ingredients, serving 6.Ingredients

3 (398 ml) cans black beans

2129 ml chicken or vegetable broth

680 g ham steak, boneless

1 ½ (283 g) bags kale, cut and ready to use

1 ½ (340 g) jars roasted red bell peppers

170 g tortilla chips

3 medium zucchini squash

black pepper

chili powder

extra virgin olive oil

salt

Instructions

Wash, dry, trim, and small dice zucchini. Place in a medium bowl.

Drain and roughly chop roasted peppers. Add to the bowl with the zucchini.

Small dice ham. Add to the bowl.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies, ham, and spices; cook, stirring occasionally, until veggies start to soften, 3-4 minutes.

Meanwhile, drain and rinse beans.

When the veggies are soft, add beans and broth to the pot; stir to combine the soup and bring to a boil. Once boiling, reduce heat to low and simmer until veggies and beans are tender, 4-5 minutes.

Add kale to the pot in handfuls, waiting for the kale to wilt slightly before adding the next handful. Continue to cook, stirring occasionally, until kale is tender, 3-4 minutes more. Remove from heat.

To serve, divide soup between bowls. Top with tortilla chips and enjoy!

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