- Ingredients:
- 5 – 10 sliced bacon
- 3 carrots
- 2 celery stalks
- 2 large potatoes
- 1 sweet potato
- 1 diced onion
- 3 cups veggie broth or bone broth
- 1 15oz can full fat coconut milk
- 15oz can of white beans
- 1 bunch of chopped de-stemmed kale
- Few Tbsp sun dried tomatoes
- 2 cups crushed tomatoes
- Spices:
- 1/3 cup nutritional yeast flakes
- 1 Tbsp minced garlic
- Few Tbsp olive oil
- 1/4 tsp sage
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/2 tsp thyme
- Dash red pepper flakes
- Pinch of cumin
- Handful fresh basil about 8 leaves
- Peel and chop potatoes, carrots, onion & celery. Saute with garlic and olive oil for about 10 minutes. (You can add in a splash of broth too while it is cooking to use less oil)
- Meanwhile cook bacon in another pan and chop into small pieces.
- Add rest of the ingredients except for kale, fresh herbs and cooked bacon.
- Cook till veggies are soft for about 20-30 minutes. Blend up half of the soup in a blender and add it back in. Or use immersion blender on half of it. (This will make the soup thicker and creamier.)
- Add chopped kale, chopped fresh basil and cooked bacon pieces. I also add in a few tbsp of the bacon grease to the soup too for more robust flavor so you can if you want to. Simmer for a few minutes or until you are ready to eat it.
- Salt and pepper to taste. Goes well with butter milk biscuits too.
This soup is so good on a fall or winter evening and loaded with creamy flavors. It is also dairy free and vegan if made with veggie broth and without bacon. So good! 🙂
Leave a Reply