Kale and Bean Winter Soup


Photo: Karyn Tomlinson
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Ingredients

butter or oil
5 pieces of thick bacon cut into strips or the equivalent of cooked ham (I’ve used both)
1 small onion, finely chopped
1 good-sized garlic clove, minced
1 carrot, thinly sliced
1 whole bunch of kale, stems removed, cut into thin strips
12 or so brussels sprouts, larger cut in half
4 cups or more water
chicken or vegetable stock
1 can kidney beans, rinsed
1 can black-eyed peas or white beans, rinsed
salt
optional variations: diced tomatoes, red pepper flakes, whit

Preparation

1
Cook the pieces of bacon in a large pot
2
Meanwhile heat a little butter in a skillet on medium heat
3
Place the brussels sprouts in it until they start to brown; set aside
4
Add the garlic and onion to the meat and sweat
5
Add the carrot, cook for a few minutes
6
Add the kale and brussels sprouts
7
Stir so that the kale is exposed to the heat and wilts
8
Add water and bring up to a slow simmer
9
For more flavor, top it off with stock until there is a good liquid/solid ratio When this has simmered enough for the flavors to meld, salt to taste, add the beans, and simmer for 10 more minutes.
10
Remove from heat

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Yield:

24 servings

Added:

January 31, 2011

Creator:

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