Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
2 hrs
Total Time:
2 hrs 45 mins
Servings:
2
Ingredients
Directions
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.
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.
Stir bacon into soup; simmer no more than 3 minutes. Chill in the refrigerator for at least 2 hours. Top servings with sage.
Nutrition Facts (per serving)
| 262 | Calories |
| 5g | Fat |
| 45g | Carbs |
| 12g | Protein |
