Kale and Bean Winter Soup

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:

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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