Ingredients: 3 strips bacon,1 cup chopped carrots (about 3 medium),1 medium onion, chopped,2 garlic gloves, minced,1 teaspoon smoked paprika,1/4 teaspoon kosher salt,1/2 teaspoon cumin,1/2 teaspoon crushed red pepper,4 cups vegetable broth (depending on desired thickness),15 oz. cans garbanzo beans, drained (if you’d prefer fresh, just pre-soak and cook them),4 cups kale (or other hearty green), chopped or torn,Toppings: Plain Greek Yogurt (I get the 2%%), Feta crumbles,,1Cook bacon in a dutch oven or soup pot on medium heat. Remove bacon with tongs and leave fat. (Alternatively, just heat olive oil or olive oil/butter combo in pan.),2Crumble bacon and set aside.,3Add chopped carrot and onion to bacon fat (still over medium heat). Cook for about 4-5 minutes, stirring.,4Add garlic and stir for a minute or so longer.,5Add paprika, salt, cumin and crushed red pepper and stir for about 30 seconds.,6Turn up the heat and add broth and beans. Bring to a boil. Reduce to a simmer and cook for 20 minutes, stirring every now and then.,7Add kale and cover the mixture and simmer for about 10 minutes.,8Sprinkle in bacon crumbles (if desired) and stir.,9Top with desired toppings. Serve with pita, naan or crusty bread for a delicious meal.
Instructions:
- Cook bacon in a dutch oven or soup pot on medium heat.
- Remove bacon with tongs and leave fat. (Alternatively, just heat olive oil or olive oil/butter combo in pan.)
- Crumble bacon and set aside.
- Add chopped carrot and onion to bacon fat (still over medium heat). Cook for about 4-5 minutes, stirring.
- Add garlic and stir for a minute or so longer.
- Add paprika, salt, cumin and crushed red pepper and stir for about 30 seconds.
- Turn up the heat and add broth and beans. Bring to a boil. Reduce to a simmer and cook for 20 minutes, stirring every now and then.
- Add kale and cover the mixture and simmer for about 10 minutes.
- Sprinkle in bacon crumbles (if desired) and stir.
- Top with desired toppings.
- Serve with pita, naan or crusty bread for a delicious meal.
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