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Kale and Chickpea Soup

Mission Meats Recipes
1 1/2 cups cubed lean bacon
1 onion 
2-4 cloves of garlic 
1/4 tsp dried sage or poultry seasoning
salt and pepper to taste
1 litre chicken or turkey stock 
1 peeled and cubed sweet potato (approx. 2 cups)
1 sweet red pepper
1 can chickpeas, drained and rinsed
                                                                    3 cups baby kale


In a large saucepan, cook bacon until nicely browned. Add chopped onion, garlic and seasoning.  Stir occasionally till onions are tender - about 5 minutes. 
Add stock, potato, red pepper and chickpeas. Bring to a boil. Reduce heat, cover and simmer until the vegetables are soft but not falling apart. 15-20 minutes. Add kale and simmer for an additional 5 minutes. 
Serve with a dollop of sour cream and fresh cracked pepper. 

 

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