Smoky Kale and Bean Soup
Ingredients
- 1 medium yellow onion small diced
- 2 cups cannellini beans cooked
- 2 slices bacon
- 2 cloves garlic minced
- 2 medium carrots chopped
- 1 medium poblano pepper roasted, peeled, seeded, and chopped
- 6 cups chicken stock
- 1 tsp smoked paprika
- 1/2 tsp salt or to taste
- 1 cup crumbled bacon for garnish
Instructions
- Fry the bacon until crisp. Remove and set aside to crumble later.
- Pour off all but 1 tbsp bacon grease. Add onions and carrots and sauté for 10 minutes, until onions start to turn golden.
- Add garlic and continue sautéing for another 2 minutes.
- Add the roasted poblano pepper to the onion and carrot mixture.
- Add the chopped kale and toss well to combine.
- Pour in the chicken stock, smoked paprika, and salt. Bring to a boil.
- Add the beans and crumbled bacon. Reduce heat and simmer for 10 minutes for flavors to combine.
- Serve hot, garnished with additional crumbled bacon.
