White bean with bacon and kale soup

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I love bacon and kale, so when I had these small white beans I decided to soak them overnight to make a nice light yet very flavorful soup.  Start with the beans!

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So for the beans part, you can use canned beans which have been pre-soaked, cooked, etc. Or you can use my recipe and save a lot of money and make them fresh like I do.

  1. Prepare one 1 package of white beans (soaked overnight with rinsing the beans a few times).
  2. Add beans to a pot and cover with water
  3. Cook on medium heat for about 45 minutes to an hour or until soft
  4. I usually add herbs to the water to let them soak up into the bean itself
  5. For this recipe, after I was done with the beans, I saved the flavored water to use as a base for the soup. Less fatening than stock.
  6. Get ready with step two, veggies….

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Chop and prepare

  • 1 small yellow onion
  • 3 cloves of garlic
  • 4 stalks of celery
  • 2 tbsp olive oil
  • 6 strips of thick cut bacon
  • savory
  • oregano
  • salt and pepper
  • 1 buschel of kale

Cook for about 4 minutes, browing the bacon and cooking the veggies in it. Add the cooked beans. Add the bean juice or stock of your choice, Veggie, chicken or beef.  Let that simmer for a bit and meanwhile chop up the kale very finely and add to the pot. Cover and let stew all togther for about 25 minutes.

Serves about 14 portions, approximately 1 1/2 cups each, 114 calories per serving.

Split Pea Soup with Pork Belly

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This Split Pea was really savory, I made this split pea using some of the pork belly I made earlier that day. Here is recipe. https://thisgirlreallycooks.com/2012/05/18/crispy-pork-belly/

Crispy Pork Belly Split Pea

  • 1 package of split peas, soaked overnight*
  • 1/2 onion, diced
  • 2 carrots, diced small
  • 3 stalks of celery, diced small
  • 1 tablespoon italian herbs
  • 3-4 cups of water depending on thickness desired
  • 1 cup of pork belly meat, shredded

In a container or pot, cover peas with 2 quarts cold water and soak overnight. *If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.

Heat butter in a large stock pot, add onion, carrot and celery to mix and cook for 5 minutes. Add soaked peas and italian herbs, add enough water to cover the mix of vegetables and peas.

Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally. Once vegetables and peas have been cooked, add the pork belly meat.

Cook slowly, uncovered for 30 to 40 minutes. Stirring until smooth.