Marcus' Bean Soup

• 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

1. Soak beans overnight and prepare as noted above.
2. In large pot (extra large if doubling recipe) saute bacon 3 to 5 min.
3. Add oil. Stir in chorizo and ham. cook 5-7 min
4. Add onion, carrots, garlic, spices. Cook 2-3 min.
5. Stir in potatoes, turnips, beans and broth. Bring to boil. Reduce heat
6. Simmer 30 min until potatoes are done. Add kale. Remove bay leaf. Serve

chicken broth, bay leaf, bacon, oil, spanish chorizo, ham, onion, carrot, garlic, cumin, pepper, potatoes, navy beans, kale

Taken from www.epicurious.com/recipes/member/views/marcus-bean-soup-5a87380f7e859c54235b4d14 (may not work)