Beans, Greens, & Bacon

4 Comments

“Soup puts the heart at ease, calms down the violence of hunger,

eliminates the tension of the day, and awakens and refines the appetite.”

– Auguste Escoffier

Beans, Greens, & Bacon Soup

1 Package Uncured Organic Hickory Smoked Bacon, chopped

4-6 (depending on size) Organic Carrots, sliced on the diagonal

1 Medium Organic Onion, chopped

2 Tablespoon Organic Thyme, chopped

2 Tablespoons Organic Rosemary, minced

5 Cloves of Organic Garlic, chopped

1 1/2 Cups Organic Purple Kale (packed), chopped

1 Cup Organic Green Kale (packed), chopped

2 Cans of White Beans, rinsed and drained

3 – 32 oz. Boxes of Organic, Free Range, Chicken Broth

Olive Oil

Sea Salt & Pepper To Taste

Heat a dutch oven on medium low and fry the bacon slowly until crisp. Remove the bacon bits to a paper towel to drain. Reserve about 2 teaspoons of the bacon fat in the pan.

Saute the onions until they are translucent and begin to caramelize. Add the carrots and garlic and saute for 5 minutes.

Add the thyme, rosemary, bacon, and both types of kale. Saute until the kale begins to wilt.

Add the beans and broth and bring to a boil. Simmer until carrots are tender.

Season with sea salt & pepper to taste.

4 thoughts on “Beans, Greens, & Bacon

  1. OK … I gotta tell ya. I haven’t even read the post. If it has beans, greens, and bacon in a soup, I am sooo there! I’m going back now to read your recipe but, rest assured, i am going to absolutely love it!

    Like

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