Kale and Bean Winter Soup

Kale and Bean Winter Soup

Kale and Bean Winter Soup

45 minutes

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

Cook the pieces of bacon in a large pot

Meanwhile heat a little butter in a skillet on medium heat

Place the brussels sprouts in it until they start to brown; set aside

Add the garlic and onion to the meat and sweat

Add the carrot, cook for a few minutes

Add the kale and brussels sprouts

Stir so that the kale is exposed to the heat and wilts

Add water and bring up to a slow simmer

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.

Remove from heat

Details
  • Serving Size:   24
  • Gluten-Free:   True
  • Weight Watchers:   3 Points
Cuisine
  • antipasti
  • soup
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre

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