Tomato Kale Soup with Bacon
Makes about 5 quarts of soup
1/4 pound bacon
1 medium sized onion, diced, 1 to 1 1/2 cups
8 cups broth
1 cup wild rice
about 2 cups diced parsnips
about 1 cup diced carrots
about 1 cup diced celery or celery root
2 14.5-ounce cans diced tomatoes
1/2 teaspoon thyme
1/2 teaspoon pepper
1/4 teaspoon turmeric
1 bunch kale
2 tablespoons chopped parsley
- In a big soup pot, cook the bacon until just crisp. Remove and place on paper towels to drain. When cool, break up bacon into bite-size pieces and set aside.
- Remove all but one or two tablespoons of bacon fat from the soup pot.
- Add the onion to the remaining bacon fat in the dutch oven and cook until soft.
- Add the broth and bring to a boil.
- Add the wild rice and cook on low for 30 minutes, stirring occasionally.
- Add the parsnips, carrots, celery, diced tomatoes, thyme, pepper and turmeric. Bring to boil again and then let simmer until vegetables are just tender, about 20 minutes, stirring occasionally.
- Wash kale, remove and discard stems, and tear the leaves into bite-sized pieces.
- Add torn kale leaves, parsley and cooked bacon to the pot and cook until kale is tender, about 10 to 15 minutes more. Adjust seasonings as desired.