Recipe for a Kale & Bacon Soup

• 100g / 3,5 oz streaky bacon, diced
• 1 white onion, chopped
• 3 garlic cloves, minced
• 2 stalks of celery, chopped
• 1 Leek, chopped
• 2 carrots, peeled and chopped
• 1 red paprika, chopped
• 1 cup of peas and corn mix (frozen is ok)
• 200g kale, stalks discarded, leaves chopped
• 1 L vegetable stock, heated
• salt and pepper to the taste

1. Cut the bacon and start frying it in a large soup kettle
2. Prepare all the vegetables as directed
3. Add the chopped onions, celery, and leeks into the kettle with fried bacon bits
4. Add minced garlic and mix well
5. Add chopped carrots, paprika, and the frozen peas mixing well 
6. Add the vegetable stock and let it come to simmer, cooking until the carrots are nearly done
7. Add the chopped kale leaves, and let it simmer until done (about 5 - 7 minutes)
8. Check the flavor, and adjust with salt and pepper as needed

Serve with freshly baked rolls or artisan bread

* To make a more hearty soup, you can add small chopped potatoes or dry lentils into the mix of vegetables. 
** You can leave the bacon out and use olive oil instead, but the flavor needs to be adjusted as well.