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Madison Area Gluten Intolerance Chapter

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