Bean & Pea Blend, a custom combination of colorful beans and split peas is right at home in this recipe. The beans remain plump, while the split peas dissolve into the liquid for a no fuss hearty soup.
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Ingredients
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1 Pound Bean & Pea Blend
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1 Pound Thick-Cut Bacon, chopped
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1/2 White Onion, minced
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1 Red Bell Pepper, stemmed, seeded and diced
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1 Clove Garlic, minced
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1 15-Ounce Can Diced Tomatoes
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1/4 Teaspoon Crushed Red Pepper
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1/4 Teaspoon Fine Ground Black Pepper
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8 Cups Chicken Stock
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1 Bunch Kale, stems removed and leaves chopped
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Parmesan Cheese, grated
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Italian Bread, for serving
Directions
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Place Bean & Pea Blend in large bowl, and cover with water. Soak overnight.
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Cook bacon in large pot over medium heat until crispy. Remove bacon pieces with slotted spoon and drain on paper towel. Set aside.
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Add onion, red bell pepper and garlic to pot and cook until onion is soft, about 5 minutes.
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Drain Bean & Pea Blend, and add to pot, along with tomatoes, crushed red pepper, bay leaves, ground black pepper and chicken stock. Bring to a boil. Reduce heat to a low simmer, partially cover and cook until beans are tender, about 1-1/2 hours, stirring occasionally.
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Stir in kale and cook until tender, 10 to 15 minutes.
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Remove bay leaves and discard.
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Serve with crispy bacon, grated Parmesan cheese and crusty Italian bread.