Ham & Sweet Potato Soup

I have another recipe for you guys today that uses up left overs! This recipe in particular uses up left over ham, but you could also substitute turkey or chicken as well. This is a hearty soup that is good for you and I like having it in my freezer so I can pull it out on cold days.

Also feel free to use yams instead of white sweet potatoes and to swap out the kale for your favorite green. Lastly, you can switch out the herbs to change up the flavor. I also like to use thyme or oregano.

Winter is the season of soups! Share your favorites with me in the comments below!

XO Meagen Ashley

*This recipe has been shared on the AIP Paleo Recipe Roundtable

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Ham & Sweet Potato Soup

A great way to use up left over ham!

Course Side Dish

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 8 servings

Ingredients

• 2 Tbsp avocado oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2.5 cups chopped, white sweet potatoes
• 2 cups chopped, left over ham nitrate free
• 6 cups bone broth pork or chicken
• 2 cups kale, chopped
• 3/4 tsp salt, divided
• 1 tsp rosemary

Instructions

1. In a large stockpot, heat the oil over medium heat. Add the garlic, onions, and a 1/2 tsp of salt. Cook for 4-5 minutes or until the onions are translucent.
2. Stir in the chopped sweet potatoes, 1/4 tsp of salt & rosemary. Cook for 2-3 minutes.
3. Add in the chopped ham and broth. Bring to a boil and reduce heat, cover and simmer for 20 minutes.
4. Add in the chopped kale and cook for 5 minutes or until the sweet potatoes are tender. Taste and add more salt if desired.
5. Serve immediately. Store in the fridge for 2-3 days or in the freezer for up to 3 months.