Kale and Chickpea Soup
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.
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.
