Organic Swiss Chard and Kale Soup with Black forest smoked Bacon and Canadian Bacon.. 6 slices bacon, chopped 1 medium onion, chopped 4 garlic cloves, chopped fresh tomato diced 2 stalks celery sliced 4 or 5 sliced portobella mushrooms (6-ounce)s smoked Canadian Bacon, diced into 1/4-inch cubes 1/2 teaspoon red pepper flakes Salt and freshly cracked black pepper 1 small bunch Swiss chard, stemmed and sliced into thin ribbons 1 bunch Kale 1 quart low-beef or chicken chicken broth 1 (16-ounce) can chickpeas or black-eyed peas, drained and rinsed optional 1 tablespoon, dill weed add Grated Parmesan, for garnish Directions Add the bacon to a heavy-bottomed Dutch oven over medium heat. Fry until crisp, then transfer to a paper towel-lined plate and reserve. To the same Dutch oven, add the onion, garlic, and celery and mushroom, and saute until the vegetables are tender, roughly 4 minutes. Add the canadian bacon and red pepper flakes and adjust the seasonings with salt and black pepper, to taste. Add the Swiss chard and Kale and saute until it begins to soften. Stir in the chicken broth, chickpeas or black-eyed peas, and the tomatoes with their juices. Bring the soup to a boil, then reduce the heat to a simmer and let cook for 30 minutes. Taste for seasoning and add more salt and pepper, or water as needed.
Posted on: Mon, 15 Dec 2014 20:08:30 +0000
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