Easy Bacon, Black Eyed Pea and Kale Soup
A great weeknight soup that doubles as a tasty ragu over pasta or polenta. Serve it over polenta for a nice weekend or special occasion meal.
Servings: 3 quarts
Ingredients
- 4 slices of bacon cut into small strips
- 2 cloves of garlic peeled and chopped
- 3 cans black eyed peas drained and rinsed
- 1 can white beans drained and rinsed
- 3 cups chicken stock
- 2 cups water
- 1 2 x 3 inch hunk of parmesan cheese
- 1 1/2 cups frozen peas thawed
- 2 cups kale washed and torn
- 1 ½ teaspoon salt
- pepper
Instructions
- Stack the 4 slices of bacon and cut into strips crosswise. Place the bacon in a large pot over medium-medium low heat. Cook the bacon until it is crisped--about 10 minutes.
- While the bacon is cooking, peel and chop the garlic; drain and rinse the beans in a colander, and rinse and tear the kale; and cut off a piece of parmesan cheese.
- Once the bacon is crisp, add the chopped garlic and cook 2 minutes. Next add the beans, stock, water, parmesan hunk and salt and pepper.
- Bring to a boil. Then turn the heat down to medium and simmer the soup for about 15 minutes. Next add the peas and kale and cook for about 5 more minutes.
- Serve as a soup or serve over pasta for a quick and easy tasty weeknight meal.
Notes
For a weekend meal or for a large group, I sometimes serve it over polenta.