Double Potato Soup

Made this recipe for the third time last week. Slightly different than the standard tomato based vegetable soups that I make so often. You could make it vegetarian, but I think it is better with the smoky notes from the bacon. Ham would suffice, but you get more bang for your buck from bacon.

Like so many soups, it's better the 2nd day. I usually try to make soup in the morning, so it has the day to sit before dinner. Plus, dinner prep only involves reheating.

Ingredients

1 teaspoon olive oil

2-4 slices bacon, chopped (could omit to make vegan)

1 cup chopped onion

3 garlic cloves, minced

2 cups cubed peeled sweet potato

2 cups diced unpeeled red potato

1/2 cup chopped celery

1/2 cup chopped carrot

1/4 teaspoon ground cinnamon

1/4 teaspoon dried thyme

1 can (14.5oz) diced tomatoes, mostly drained

3 cups vegetable broth

4 cups chopped kale

1 (15.5-ounce) can navy beans, rinsed and drained

Preparation

1. Heat oil in a Dutch oven over medium-high heat. Add bacon; sauté 3 minutes.

2. Add onion and garlic; sauté 3 minutes. Add potatoes through thyme, stirring to combine; cook 4-5 minutes, stirring occasionally. Add tomatoes; cook 2 minutes.

3. Stir in broth; bring to a boil. Reduce heat.

4. Add kale and simmer 25 minutes.

5. Add beans; simmer 5 minutes