Garbanzo Beans & Greens
Ingredients
bacon3 strips
carrots1 cup
onion1 medium
garlic gloves2
paprika1 teaspoon
kosher salt0.25 teaspoon
cumin0.5 teaspoon
pepper0.5 teaspoon
vegetable broth4 cups
garbanzo beans15 oz
kale4 cups
toppings: greek yogurt4 servings
soup pot on heat. remove bacon4 servings
crumble bacon and set aside4 servings
add carrot and onion to bacon fat . cook4 servings
add garlic and stir4 servings
add paprika4 servings
turn up the heat and add broth and beans. bring to a boil. reduce to a simmer and cook4 servings
add kale and cover the mixture and simmer4 servings
sprinkle in bacon crumbles and stir4 servings
top4 servings
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Cook bacon in a dutch oven or soup pot on medium heat.
Remove bacon with tongs and leave fat.
(Alternatively, just heat olive oil or olive oil/butter combo in pan.) Crumble bacon and set aside.
Add chopped carrot and onion to bacon fat (still over medium heat).
Cook for about 4-5 minutes, stirring.
Add garlic and stir for a minute or so longer.
Add paprika, salt, cumin and crushed red pepper and stir for about 30 seconds.
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.
Add kale and cover the mixture and simmer for about 10 minutes.
Sprinkle in bacon crumbles (if desired) and stir.
Top with desired toppings.
Serve with pita, naan or crusty bread for a delicious meal.
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