Marcus Bean Soup Recipe

Ingredients

4 cups chicken broth

1 piece bay leaf

2 ounces bacon, diced

3 tablespoons oil, corn

4 ounces Spanish chorizo

3/4 cup Ham, smoked and diced

1.5 cups onion, diced

1/4 cup carrot, diced

1 tablespoon garlic

1/2 teaspoon cumin

1/4 teaspoon pepper

2 cups potatoes, Yukon gold, diced ( or sweet potato)

1 cup turnips, peeled, diced

1 pound navy beans, white beans ~ dried and then cooked as in note above

3 cups kale or collard greens or Swiss chard ~ chopped

Soak beans overnight and prepare as noted above.

In large pot (extra large if doubling recipe) saute bacon 3 to 5 min.

Add oil. Stir in chorizo and ham. cook 5-7 min

Add onion, carrots, garlic, spices. Cook 2-3 min.

Stir in potatoes, turnips, beans and broth. Bring to boil. Reduce heat

Simmer 30 min until potatoes are done. Add kale. Remove bay leaf. Serve