I’m a big fan of thick and creamy soups. In trying to eat a little healthier (have to do something to balance out the amounts of whiskey and bacon we consume!) I find that that combo leads to potatoes and/or cream being added to the soup. No ma gusta. Then the idea hit…beans. Loads of good stuff and nowhere near as heavy. Thanks to my CSA box from Fertile Grounds, I had tons of veggies to choose from when deciding what kind of soup to make. Given that my fridge and freezer were full of kale, it made the most sense. The broccoli though… that was a matter of ‘use it before it goes bad’. I admit, I’m a carnivore, most vegetables and I don’t see eye to eye. But I didn’t want the broccoli to go bad and I do want some green stuff in my body, so I figured why the hell not.
I was pleasantly surprised. It took a few batches to get the texture and flavor right…and I didn’t complain about eating those many batches. Seasoning is a big key. The salt, garlic and lemon combo give it a bright savory taste. The broccoli and beans make it nice and creamy, without the starch or cream. I like mine thicker, but you could add more water to thin the soup out. Also, the power of your blender/hand wand/liquefying device will determine the consistency. While mine isn’t the strongest, I’m actually ok with having a few bits of the kale and broccoli in there to help the texture. Regardless, as a king of the meats, I can tell you that anyone from vegans to your local T-Rex will enjoy this soup!
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:1 vidalia onion 7 garlic cloves1 can great northern beans5 cups kale6 cups broccoli1 cup vegetable broth2 cups water2 tbsp salt2 tbsp pepper1 tbsp olive oiljuice of 1 lemon
Instructions: Roughly chop onion and garlic. In a medium to large pot on medium heat, add oil and heat until it shimmers. Then add onions, pepper and 1 tbsp salt. Cook until onions soften, about 4 minutes. Add garlic and cook for another 2-3 minutes. Stir often make sure garlic doesn't burn. Add stock and water, increase heat to high and bring to a boil. While water comes to temperature, remove stem from kale and roughly chop it and the broccoli. Drain and rinse beans as well. Once pot comes to a boil, add beans and cook for 4 -5 minutes. Now, add broccoli first and then kale last so it's on top. This will allow it to steam, not boil. Cover with lid. Check pot every 2 minutes and cook no longer than 10 minutes. You want the kale to steam and brighten in color. Be careful not to cook too long, 8-10 minutes max. Overcooking will discolor kale and broccoli. When done, using either hand wand or blender, puree the mixture. If using a blender, do in batches and add back to pot when done. When fully pureed, add remaining salt (or more if you like) and lemon juice.
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1 teaspoon veggie oil 6 oz. bacon, cut into 1/4-inch pieces 1 3/4 teaspoons cane sugar 1 1/4 teaspoon tamari 3 cloves garlic, thinly sliced OR 1 tablespoon minced from jar 12 oz. broccoli, florets and stalks cut into 1/4-inch pieces 12 oz. cauliflower, florets and stalks cut into 1/4-inch pieces 2 tablespoons pure maple syrup
Place a wok or large skillet over medium high heat. Add the vegetable oil and sliced bacon to the pan and stir-fry until golden and crisp, about 2 minutes.
Sprinkle the sugar over the bacon and toss. Immediately and carefully add 1/4 teaspoon tamari and continue to stir-fry until the bacon is glazed, about 30 seconds. Transfer the bacon to a bowl with a slotted spoon.
Add the garlic and a pinch of salt to the drippings in the pan and stir-fry until fragrant, about 30 seconds. Then, add the cauliflower and broccoli pieces and cook until tender and crisp on the edges, perhaps 2 to 3 minutes.
Sprinkle 1 tablespoon of sugar over the vegetables and toss to coat. Add 1 more tablespoon tamari and the candied bacon to the pot and stir thoroughly.
When the pan starts to look dry, reduce the heat to a simmer and finish off by stirring in the 2 tablespoons pure maple syrup. Cook for approximately 1 minute and serve.
1/2 pound sliced bacon, diced 1/2 pound beef flank steak, cut into thin strips 2 tablespoons canola oil, divided 1 cup fresh broccoli florets 1 cup fresh cauliflowerets 1 medium carrot, cut into thin 2-inch strips 1 small onion, cut into wedges 1 teaspoon minced fresh gingerroot 1 cup sliced fresh mushrooms 1 can (8 ounces) sliced water chestnuts, drained 2 garlic cloves, minced 1 tablespoon beef bouillon granules 1 cup boiling water 1/4 cup soy sauce 3 tablespoons cornstarch 3/4 cup cold water 1/2 pound thin spaghetti, cooked and drained
In a large skillet, cook bacon until crisp; remove to paper towels to drain. Discard drippings. In the same skillet, stir-fry beef in 1 tablespoon oil until no longer pink, about 2 minutes. Remove beef and pan juices; keep warm. In the same skillet, saute the broccoli, cauliflower, carrot, onion and ginger in remaining oil for 3 minutes. Add the mushrooms, water chestnuts and garlic; cook and stir 2 minutes longer. Dissolve bouillon in boiling water; stir into vegetables. Stir in soy sauce and beef with pan juices. Combine cornstarch and cold water until smooth; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in bacon and spaghetti.
bacon recipe courtesy of: Taste of Home, April/May 2002, p. 45
3 cups bow-tie pasta, uncooked ? cup cheddar cheese crumbles 6 slices cooked bacon, diced 2-3 small tomatoes, seeded & diced ? cup fresh broccoli, chopped ? cup red onions, diced ? cup black olives ½ cup mayonnaise ½ cup creamy ranch dressing 1 clove garlic, minced ½-1 teaspoon oregano
Cook pasta until al dente. Be careful not overcook. Drain pasta and rinse with cold water until pasta is cool. Add drained pasta to a large bowl. Add in the bacon, broccoli, red onions, black olives, and tomatoes. Toss to combine. In a small bowl, stir together the mayonnaise, ranch dressing, garlic and oregano. When ready to serve, mix the dressing in with the pasta mixture until well coated. Serve immediately.
bacon recipe courtesy of: Divas Can Cook, June 26, 2012
1 pound penne pasta 2 cups chopped broccoli (about 2 heads) 5 slices bacon, diced 1/2 cup (1 stick) butter 1 cup heavy cream 1 1/2 cups grated Parmesan cheese 1/2 teaspoon garlic powder salt and pepper, to taste grilled chicken (optional) Bring a large stock pot of water to a rolling boil. Boil pasta according to package directions. While the pasta is boiling, fry the diced bacon until crisp. Add in the broccoli florets and cook, stirring occasionally, for about 5 minutes or until they are tender-crisp. Meanwhile, in a small sauce pan, add the butter and heavy cream until heated through and butter is melted. Add in the Parmesan cheese, garlic powder, salt, and pepper. Stir until the cheese is thoroughly melted and sauce is a smooth, creamy consistency. Drain pasta when done and add to a large serving bowl. Pour in the bacon and broccoli and toss it in with the penne. Pour the Alfredo sauce over top of the penne and stir until well combined. Serve topped with sliced grilled chicken, if desired.
bacon recipe courtesy of: Karly Campbell, Buns In My Oven, May 13, 2011