Spring Veggie “Kitchen Sink” Crock Pot Soup

A cross between ham/bean and Italian wedding, this crock pot soup has everything but the kitchen sink! Packed with kale, kohlrabi, arugula, spring onions, garlic, orange carrots, white carrots and chicken sausage, this delicious slow-cooked crock pot soup is the perfect way to decrease waste and use up the leftover ham bone from Easter!

I feel like cooking with produce can sometimes become overwhelming. It’s not bad most days when you have a few selections to choose from in the fridge. But over time it seems like some things will pile up, especially on those busy weeks when you don’t have as much time to cook. That’s when I start to shut down. My produce needs to be used but all I want to do is order out so my brain doesn’t crack from coming up with a new way to create something.

Beautiful CSA produce bundle from Green Flamingo Organics

What can I do?

Enter: crockpot soup. It’s the perfect way to use up excess produce. Especially the not-so-pretty-anymore leafy stuff that has a date with the trash can pretty soon. You can’t use it in a salad or maybe the fridge crisper took a toll on those once green and vibrant leaves. Crockpot soup is very forgiving. It doesn’t care what veggies look like. Plus, set it, forget it and move on. If I had a hypothetical kitchen item best friend, it would probably be my crock pot.

4 Reasons why you have to try this Spring Veggie Crock Pot Soup:

1) All greens have a slightly different quality, which makes them the perfect addition to soup. Arugula is spicy, kale gives it hearty bite, kohlrabi greens are mid and mix in with their surroundings. Any green that you need to use up will typically be a great team player in any crockpot soup.

2) Kohlrabi is one of those unique cruciferous veggies that tend to be a little intimidating. They have a flavor much like the soft inside of a broccoli stalk, and the leaves are mild, much like sweet potato greens. They add a nice flavor to the soup without the strong flavor that it’s cousin cabbage usually creates when cooked.

3) I hate throwing out the ham bone without cooking it because there are so many benefits to a bone broth. Check out this LEFTOVER HAM BONE AND BLACK EYED PEA SOUP for more info on why bone broth rocks!

4) This recipe uses a Crock Pot which is awesome because you can set it and forget it. It also makes a large amount, but freezes well. You will have dinner prepped for 2 weeks, plus clean out your fridge in the process!! #winning

How to prepare kohlrabi:

Kohlrabi may look scary, but it’s super easy to prepare. Just cut off the stalks, and cut off the rough outer skin until you get to the soft middle. Slice, dice, shred, etc. It goes great in soups, slaws or raw with a nice side of hummus! The leaves are very mild too and would go great in a salad, soup, quiche, or stir-fry.

 How I make Spring Veggie “Kitchen Sink” Crock Pot Soup:

1) Slice the onions and carrots. Dice garlic. Prep Kohlrabi (see paragraph above), reserving leaves (discard kohlrabi stems from leaves). Break down greens into smaller pieces. Place in a colander and rinse everything well.

2) In a very large skillet (I use a large CAST IRON SKILLET like this one HERE), saute chicken sausage over medium-high heat, breaking down into small pieces.

3) Add half the veggies to the pan along with 1/2 cup water to steam. Cook until veggies start to break down into a smaller size. Add remaining veggies and water and repeat. You may need to do this in 2 batches depending on the size of your pan. 

4) Add veggies into the CROCK POT ( I recommend at least a 7 quart), pouring over ham. Drain and rinse beans and place on top of veggies. Pour 48 oz low sodium chicken broth over veggie mix. Cook on low for 8 hours or high for 4 hours.

5) Approx 45 min before serving, remove ham bone. Add pasta to crock pot and additional chicken broth if needed. Turn heat to high and mix well. Cook until pasta is al dente. Remove any remaining ham from bone and cut into bite-sized pieces. Return meat to pot and stir well.

6) Serve warm with a sprinkle of fresh parmesan cheese if desired!

If you love this Spring Veggie “Kitchen Sink” Crock Pot Soup, you may also like:

• LEFT-OVER HAM BONE AND BLACK BEAN SOUP
• 5 INGREDIENT BACON AND LEEK SOUP
• HARVEST SOUP WITH GRILLED BACON AND BLUE CHEESE DIPPERS

HOW DO YOU LIKE TO USE A LEFTOVER HAM BONE? I’D LOVE TO HEAR FROM YOU IN THE COMMENTS!

5 from 5 votes

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Spring Veggie "Kitchen Sink" Crock Pot Soup

A cross between ham/bean and Italian wedding, this crock pot soup has everything but the kitchen sink! Packed with kale, kohlrabi, arugula, spring onions, garlic, orange carrots, white carrots and chicken sausage, this delicious slow-cooked crock pot soup is the perfect way to decrease waste and use up the leftover ham bone from Easter!

Course Main Course

Cuisine American

Prep Time 20 minutes

Cook Time 8 hours

Total Time 8 hours 20 minutes

Servings 12 servings

Calories 304 kcal

Ingredients

• 1 leftover ham bone with approx 3 cups ham attached or 2 packs salt pork, chopped
• 6 spring onions or small leeks or 1 large leek
• 2 whole kohlrabi
• 4 cloves garlic
• 3 cups carrots I used white and orange
• 1 bunch kale
• 3 cups arugula
• 16 oz chicken sausage
• 1 cup water divided
• 2 cans cannellini beans rinsed and drained
• 1 48oz Low Sodium Chicken Broth plus 1 to 2 cups when adding pasta
• 2 cups ditalini pasta

Instructions

1. Slice the onions and carrots. Dice garlic. Prep Kohlrabi (see paragraph above), reserving leaves (discard kohlrabi stems from leaves). Break down greens into smaller pieces. Place in colander and rinse everything well. 

2. In a very large skillet, saute chicken sausage over medium-high heat, breaking down into small pieces. 

3. Add half the veggies to the pan along with 1/2 cup water to steam. Cook until veggies start to break down into a smaller size. Add remaining veggies and water and repeat. You may need to do this in 2 batches depending on the size of your pan. 

4. Add veggies into crock pot, pouring over ham. Drain and rinse beans and place on top of veggies. Pour 48 oz low sodium chicken broth over veggie mix. Cook on low for 8 hours or high for 4 hours. 

5. Approx 45 min before serving, remove ham bone. Add pasta to crock pot and additional chicken broth if needed. Turn heat to high and mix well. Cook until pasta is al dente. Remove any remaining ham from bone and cut into bite-sized pieces. Return meat to pot and stir well. 

6. Serve warm with a sprinkle of fresh parmesan cheese if desired!

Recipe Notes

If a ham bone is unavailable, you can sub for ham hocks or 2 packs of diced salt pork

This recipe makes a large amount, but freezes well! Place in a freezer bag to have dinner already made for the following week!

Nutrition Facts

Spring Veggie "Kitchen Sink" Crock Pot Soup

Amount Per Serving

Calories 304 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Monounsaturated Fat 1g

Cholesterol 12mg4%

Sodium 764mg33%

Potassium 407mg12%

Carbohydrates 18g6%

Fiber 5g21%

Sugar 4g4%

Protein 23g46%

Vitamin A 7700IU154%

Vitamin C 60.2mg73%

Calcium 60mg6%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.