Refreshing Chilled Kale and Potato Soup Recipe

Ingredients

• 1.5 cups beef broth
• 1 cup water, or more as needed
• 1 large red potato, peeled and diced
• 0.5 onion, finely chopped
• 1 fresh red chile pepper, seeded and chopped
• 1 clove garlic, sliced
• 6 leaves kale, finely chopped, stems included
• 1 pinch ground nutmeg, or to taste
• 1 pinch ground cinnamon, or to taste
• 1 pinch ground allspice, or to taste
• salt and ground black pepper to taste
• 2 slices bacon
• 2 dried sage leaves, crushed

Instructions

1. In a large pot or Dutch oven, combine beef broth, water, potato, onion, chile pepper, and garlic. Bring the mixture to a boil over medium-high heat. Add kale, then season with nutmeg, cinnamon, allspice, salt, and black pepper. Reduce heat to medium and simmer for about 20 minutes, or until the potato is tender. Add more water if necessary to achieve desired consistency.
2. While the soup simmers, cook bacon in a large skillet over medium-high heat, turning occasionally, until slightly browned but still tender, approximately 5 minutes. Place cooked bacon on a plate lined with paper towels to drain excess grease. Chop the bacon into small pieces.
3. Stir the chopped bacon into the soup and simmer for up to 3 minutes to infuse the flavors. Allow the soup to cool, then chill in the refrigerator for a minimum of 2 hours. Garnish each serving with fresh sage before serving for an added touch of flavor.

Nutrition

• Calories: 262 kcal
• Fat Content: 5 g
• Fiber Content: 7 g
• Sugar Content: 4 g
• Sodium Content: 844 mg
• Protein Content: 12 g
• Cholesterol Content: 10 mg
• Carbohydrate Content: 45 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g