By Joan Dylan

My Girlfriend Julie made this soup for us while we were in Wisconsin and it was amazing!!!


2 ½ cups chicken broth

2 bacon slices

1 can garbanzo beans or prepared dried

½ cup chopped onion

1 cup chopped Kale

2 cloves garlic, crushed

plain yogurt or sour cream

1 tsp paprika, lemon wedge, 1/4 TBSP kosher salt, chopped green onions, ½ tsp cumin, ½ tsp crushed red pepper

Cook bacon and crumble.  Saute’ carrots in bacon drippings about 4 minutes.  Add onion, saute’ 2 minutes.  Add garlic, saute 1 minutes.  Add paprika, salt, cumin and red pepper.  stir to combine 30 seconds.  Stir in broth and beans.  Boil, reduce heat, cover and simmer 10 minutes. Add kale, cover and simmer 15 minutes.

Ladle into bowls and top with yogurt or sour cream to taste!


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