This chilled kale and potato soup recipe features potato, onion, and kale simmered in beef broth seasoned with nutmeg, cinnamon, allspice, and sage.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
262 Calories
Recipe Instructions
Step 1
Combine beef broth, water, potato, onion, chile pepper, and garlic in a Dutch oven or large saucepan; bring to a boil over medium-high heat. Stir in kale; season with nutmeg, cinnamon, allspice, salt, and black pepper. Reduce heat to medium; simmer until potato is tender, about 20 minutes, adding more water if needed.
Step 2
Meanwhile, cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until slightly browned but still tender, about 5 minutes. Drain on a paper towel-lined plate. Chop bacon.
Step 3
Stir bacon into soup; simmer no more than 3 minutes. Chill in the refrigerator for at least 2 hours. Top servings with sage.