Kale and Bean Winter Soup
By: Karyn Tomlinson
Published: Monday, January 31, 2011 - 8:08am

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