Ingredients:
- 1 fresh red chile pepper, seeded and chopped (optional)
- salt and ground black pepper to taste
Directions:
- Combine beef broth, water, potato, garlic, onion, and red chile pepper in a dutch oven or large saucepan and bring to a boil over medium-high heat. Stir in the kale, and season with nutmeg, cinnamon, allspice, salt, and pepper. Reduce heat to medium and simmer for 20 minutes, until potato is tender, adding more water if necessary.
- Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until slightly browned, but still tender, about 5 minutes. Drain the bacon slices on a paper towel-lined plate. Chop bacon, and stir into the soup until just incorporated. Simmer no more than 3 minutes. Serve chilled for at least 2 hours, topped with crushed sage leaves. Soup can also be served hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.34 Kcal (956 kJ) | ||
| Calories from fat | 101.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.29g | 17% | |
|---|---|---|---|
| Cholesterol | 18.48mg | 6% | |
| Sodium | 685.79mg | 29% | |
| Potassium | 708.82mg | 15% | |
| Total Carbs | 22.53g | 8% | |
| Sugars | 2.32g | 9% | |
| Dietary Fiber | 2.9g | 12% | |
| Protein | 9.8g | 20% | |
| Vitamin C | 12.1mg | 20% | |
| Iron | 1.1mg | 6% | |
| Calcium | 42.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 49.28 Kcal (206 kJ) | ||
| Calories from fat | 21.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.44g | 17% | |
|---|---|---|---|
| Cholesterol | 3.99mg | 6% | |
| Sodium | 148mg | 29% | |
| Potassium | 152.97mg | 15% | |
| Total Carbs | 4.86g | 8% | |
| Sugars | 0.5g | 9% | |
| Dietary Fiber | 0.63g | 12% | |
| Protein | 2.11g | 20% | |
| Vitamin C | 2.6mg | 20% | |
| Iron | 0.2mg | 6% | |
| Calcium | 9.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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