Ham, Parsnip, And Kale Soup

• 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
• 1/2 cup diced celery
• 1 1/2 teaspoons minced garlic
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 dash Sriracha hot sauce
• 2 bay leaves
• 1 cup chopped kale, or to taste

1. 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.

chicken broth, white kidney beans, parsnips, portobello mushrooms, yellow onion, ham, carrots, celery, garlic, thyme, oregano, hot sauce, bay leaves, chopped kale

Taken from www.allrecipes.com/recipe/241150/ham-parsnip-and-kale-soup/ (may not work)