Garbanzo Beans & Greens

October 28, 2024

45

medium

4

  • Cook the Bacon
    • In a Dutch oven or soup pot, cook the bacon over medium heat until crispy. Remove the bacon using tongs, leaving the rendered fat in the pot. If you’re using olive oil or a combination of olive oil and butter, skip this step and heat the oil in the pan.
  • Sauté the Vegetables
    • Add the chopped onion and carrot to the bacon fat in the pot. Cook for about 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
    • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add Seasonings
    • Sprinkle in the paprika, salt, cumin, and crushed red pepper. Stir for about 30 seconds to toast the spices and enhance their flavor.
  • Simmer the Soup
    • Increase the heat to high and pour in the broth and beans. Bring the mixture to a boil.
    • Once boiling, reduce the heat to a simmer and cook for 20 minutes, stirring occasionally.
  • Add Kale
    • Stir in the chopped kale, then cover the pot and let it simmer for about 10 minutes until the kale is tender.
  • Finish with Bacon
    • If desired, add the crumbled bacon back into the soup and stir to combine.
  • Serve
    • Ladle the soup into bowls and top with your choice of toppings, such as fresh herbs, sour cream, or grated cheese. Serve with pita, naan, or crusty bread for a satisfying meal. Enjoy!
Reviews

Ingredients:

Adjust Servings
3strips bacon
1cup carrots chopped, ( 3 medium)
1medium onion chopped
2 garlic gloves minced
1teaspoon paprika smoked
0.25teaspoon kosher salt
0.5teaspoon cumin
0.5teaspoon pepper red, crushed
4cups vegetable broth (depending on desired thickness)
15oz garbanzo beans fresh, drained, canned, (if you'd prefer , just pre-soak and cook them)
4cups kale green, hearty, chopped, (or other )
4servings toppings: greek yogurt plain, (I get the 2%%)
4servings soup pot on heat. remove bacon with tongs and leave fat. (alternatively, just heat olive oil or olive oil/butter combo in pan.)
4servings crumble bacon and set aside
4servings add carrot and onion to bacon fat . cook chopped, for 4-5 minutes, stirring., (still over medium heat)
4servings add garlic and stir for a minute or so longer.
4servings add paprika red, crushed, for 30 seconds.
4servings 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.
4servings add kale and cover the mixture and simmer for 10 minutes.
4servings sprinkle in bacon crumbles and stir (if desired)
4servings top with desired toppings. serve with pita, naan or crusty bread for a delicious meal.

Directions

1.
Cook the Bacon
In a Dutch oven or soup pot, cook the bacon over medium heat until crispy. Remove the bacon using tongs, leaving the rendered fat in the pot. If you're using olive oil or a combination of olive oil and butter, skip this step and heat the oil in the pan.
Mark as complete
2.
Sauté the Vegetables
1. Add the chopped onion and carrot to the bacon fat in the pot. Cook for about 4-5 minutes, stirring occasionally, until the vegetables begin to soften. | 2. Stir in the minced garlic and cook for an additional minute until fragrant.
Mark as complete
3.
Add Seasonings
Sprinkle in the paprika, salt, cumin, and crushed red pepper. Stir for about 30 seconds to toast the spices and enhance their flavor.
Mark as complete
4.
Simmer the Soup
1. Increase the heat to high and pour in the broth and beans. Bring the mixture to a boil. | 2. Once boiling, reduce the heat to a simmer and cook for 20 minutes, stirring occasionally.
Mark as complete
5.
Add Kale
Stir in the chopped kale, then cover the pot and let it simmer for about 10 minutes until the kale is tender.
Mark as complete
6.
Finish with Bacon
If desired, add the crumbled bacon back into the soup and stir to combine.
Mark as complete
7.
Serve
Ladle the soup into bowls and top with your choice of toppings, such as fresh herbs, sour cream, or grated cheese. Serve with pita, naan, or crusty bread for a satisfying meal. Enjoy!
Mark as complete
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