John and I are both feeling under the weather. Actually, I’ve been sick for the past few days. I’m on the way to recovery, but John is just starting to feel the symptoms, thanks to me, of course. There should be some universal law that prohibits both parents from being ill at the same time. We are a pathetic lot, curled up on the couch under a blanket, wallowing in our misery of stuffy noses and achy heads. In an effort to get over this ailment, I’ve made soup. A get better quickly soup.
I’ve used ground pork, but you can substitute it with turkey, chicken or beef. The key here is the spices and there’s a lot of them. Paprika, crushed red pepper flakes, chili powder, coriander, cloves, salt, pepper, cumin and oregano. Plus some white vinegar for a bit of tang. Mix the spices and vinegar into the meat and let it marinate for at least an hour.
Saute the onions and garlic then add the pork and brown. The rest of the veggies and the stock go into the pot and simmer away until the potatoes are tender.
This is a bowl full of germ-busting goodness. Super spicy to clear out the sinuses and full of super foods like kale and chickpeas to boost the immune system. Warm, crusty bread is a must. I woke up the next day almost back to normal (I was 95% there) and John never fully came down with whatever I passed on to him. Thank goodness! Chicken noodle has nothing on this soup.
|Spicy Pork, Kale and Chickpea Soup||
- 1 lb ground pork
- 1 T paprika
- 1 t crushed red peppers flakes
- 1 T chili powder
- 1 t salt
- ½ t ground black pepper
- ¼ t oregano
- ½ t ground cumin
- ⅛ t ground cloves
- ¼ t ground coriander
- ¼ c white vinegar
- 1 T water
- 2 T olive oil
- 2 medium yellow onions, chopped
- 6 cloves garlic, minced
- 2-3 yukon gold potatoes, peeled and diced (about 2 cups)
- 1 lb kale, thick stems removed, roughly chopped
- 1 – 15 oz can chick peas, drained and rinsed
- 1 – 15 oz can petite diced tomatoes
- 1 – 32 oz carton low sodium chicken stock
- salt and pepper
- crust bread
- In a small bowl, combine the paprika, red peppers, chili powder, 1 teaspoon salt, ½ teaspoon black pepper, oregano, cumin, cloves and coriander. Place the pork in a medium bowl.
- Add the spice mix to the pork and mix until well combined. Add 1 tablespoon water and the white vinegar. Mix well. Cover with plastic wrap and place in the fridge for at at least one hour, up to overnight.
- Heat a large stock pot to medium. Add 2 tablespoons of olive oil and the onions and garlic. Cook until translucent, 7 minutes. Turn heat to medium high and add the pork. Cook until browned, 8 minutes. Add the potatoes, tomatoes and stock. Bring to a boil. Add the kale. Reduce heat to a simmer and continue to cook until potatoes are tender, about 10 to 12 minutes.
- Serve hot with crusty bread.