Tuesday, December 25, 2012

Chick Pea Soup with Bacon and Kale

Chick Pea and Kale Soup

It's rainy and cold so a warm bowl of soup sounds good. I made nice soup tonight with chick peas that I really liked and I think I will make often. This soup is a different take on the classic bean and bacon using lots of vegetables that are blended to make the soup silky-smooth. Bacon can be easily left out for a vegetarian version, but I think the smoky meat flavor is a great addition.

Chick Pea, Kale and Bacon

2 cups Chick peas, Cooked
2 Carrots, Peeled and Diced
2 Celery stalks, Diced
1/4 Yellow Onion, Diced
1/2 bunch Kale (sliced thin)
3 cloves Garlic, Sliced
3 cups Water or Chicken Stock
1 T Fresh Thyme, Fine chopped
1 T Fresh Sage, Fine chopped
3 Strips Smoky Bacon, Thick diced and crispy cooked
Dash Olive Oil
Kosher Salt/Pepper

1. Saute the onion, celery, carrot, and garlic in the olive oil till translucent.
2. Next add half of the chick peas and the stock, bring to a simmer and cook till the vegetables are tender.
3. Add the fresh herbs and blend the soup till it's smooth; add more water if it's too thick.
4. Bring back to the pan and simmer. Add the rest of the chick peas, bacon and the kale.
5. Cook till kale is wilted. Taste and season with salt and pepper if necessary.

Yield = 6 servings
Note: A drizzle of Extra virgin olive oil in the serving bowls is a nice flavorful touch.

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