Are you sitting down? Well, of course you are, you're on your computer aren't you? Except you know what, at my husband's place of work, in an effort to get people to lose weight, they have placed some of the computers at stations with treadmills! I think that's a wonderful idea, but it's kind of sad too, to think that we have come to that level of obesity. So, technically I guess you could be on your computer and standing up, walking or running!
So, anyway, the reason you should be sitting is because if you look carefully at the above soup, you'll notice something odd. Something you don't see often (never) on this blog. Yep, lima beans. See, I'm making an effort to use up pantry and freezer items. And in my pantry I found a bag of baby limas. They were organic, so I know I bought them, but when? And better yet, why??
Waste not, want not and all that, I used them. And guess what, this soup was great! I followed my basic bean soup formula, and added some kale. But what really set this soup over the top was two things. One, the bacon. The bacon was from a local farm and it was unlike any other bacon that I've ever had. It was unbelievably smokey. Seriously, I opened up my fridge and it smelled like a smokehouse. And two...my chili pepper vinegar. Oh yes. I served the soup with the vinegar bottle nearby and with a generous drizzling, it was perfect. I believe that chili pepper vinegar is going to be my most favorite condiment ever! I'm making a black bean soup today, just to use more chili pepper vinegar. And I'm serving it with collard greens..again...just to use more chili pepper vinegar. I am in vinegar love, and lima bean like.
Bacon and Bean Soup with Kale
2 carrots, diced
2 stalks celery, diced
1 large onion, diced
1/2 cup chopped fresh parsley
1 lb dried baby limas, rinsed and sorted
Fresh ground black pepper
1/2 cup smokey market bacon, diced
1 bunch kale, leaves chopped, (about 4 cups)
chili pepper vinegar (for serving)
Soak beans over night in 8 cups of water in slow cooker. In the morning, add enough water to bring it back up to about 8 cups (I don't throw out my bean soaking liquid, but if you do, add 8 cups fresh water). Add carrots, celery, onion, parsley, black pepper and bacon. Cook on low 10-12 hours. During the last hour, add the kale and salt to taste. Serve with chili pepper vinegar.