- 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
- 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.