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5-Bean Kale Soup

March 22, 2021 by George Graham 2 Comments

With the smokiness of ham and bacon as the backdrop for the assortment of beans, fresh kale, herbs, and spices, my 5-Bean Kale Soup is packed with soul-satisfying flavor.

This 5-Bean Kale Soup delivers a wallop of flavor. (All photos credit: George Graham)

This 5-Bean Kale Soup delivers a wallop of flavor. (All photos credit: George Graham)

As south Louisiana comes out of hibernation, kale begins showing up at markets everywhere. And when the windy March chill sends you shivering, I pull out a Graham family classic—a simple-yet-glorious bean and kale soup. Yep, bean soup. Didn’t see that coming, did you?

I was born and raised in Louisiana, but there’s a Yankee connection here. I’m going out on a limb with this recipe as I trace the history of my family tree that spreads all the way back to Detroit, Michigan circa 1941. My father and mother met in an airplane factory during WW II and helped win the war building warplanes.

They survived four icy winters with countless simmering pots of bean soup. It was warm and filling, hearty and comforting, and best of all, cheap. Rationing was a mandatory part of life during those years, and most everything was in short supply, well, except beans. My family learned to love this dish and brought it back to Louisiana in 1945, and the recipe still remains a family tradition.

My 5-Bean Kale Soup combines hearty beans with fresh kale and delivers intense, smoky flavor. This soup is packed with warmth; just one bowl wraps you up like a three-layered patchwork quilt. Give it a try, and you just might warm up to this recipe, too.

Rox finds the freshest kale at the farmers market.

Rox finds the freshest kale at the farmers market.

3.0 from 1 reviews
5-Bean Kale Soup
 
Print
Prep time
30 mins
Cook time
128 mins
Total time
2 hours 38 mins
 
Recipe by: George Graham - AcadianaTable.com
Serves: 6 to 8
Ingredients
  • 2 strips smoked bacon, chopped
  • 1 cup diced yellow onion
  • 1 cup diced celery
  • 1 cup diced green bell pepper
  • ½ cup chopped carrot
  • 1 tablespoon minced garlic
  • 2 cups chopped kale, thick stems removed
  • 2 quarts chicken stock
  • ½ pound dried white lima beans
  • ½ pound dried garbanzo beans
  • ½ pound dried pinto beans
  • 1 smoked ham hock
  • 2 bay leaves
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon ground white pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon Acadiana Table Cajun Seasoning Blend, see recipe here
  • 2 (12-ounce) cans red kidney beans
  • 1 (12-ounce) can black beans
  • Kosher salt and freshly ground black pepper
Instructions
  1. In a large pot with a heavy lid over medium-high heat, add the bacon and fry until browned. Into the rendered grease, add the onions, celery, and bell pepper. Sauté until the onions turn translucent, about 5 minutes. Add the carrots, garlic, and kale, and cook for 3 minutes.
  2. Add the chicken stock along with the dried beans. Bring to a boil and lower the heat to a simmer. Add the ham hocks, bay leaves, and the spices and herbs. Cover the pot and let simmer until the beans are tender, about 90 minutes.
  3. Add the canned beans and cover and cook for another 30 minutes.
  4. Taste and adjust the seasoning with salt and pepper. Ladle into bowls and serve with crusty French bread.
Notes
Use any combination of dried or canned beans you like. Chicken stock has salt, so add salt to your taste at the end of cooking. Feel free to spice this up with a shake or two of hot sauce. Like a gumbo, put this soup to bed in the fridge overnight and you will taste the difference as the beans have time to soak up the juice and develop a rounder, deeper flavor.
3.5.3217
Warm up to a bowl of this flavor-filled 5-Bean Kale Soup.

Warm up to a bowl of this flavor-filled 5-Bean Kale Soup.

YOUR SEAT AT THE TABLE:  If you like this cooking story and recipe then accept my personal invitation to subscribe by entering your email at the bottom or top right of this page.  It’s quick and painless.  You will receive an email alert and be the first to see when new cooking stories and recipes are added.  Thanks, George.

Filed Under: Soup Tagged With: bean soup recipe, Cajun soup recipe, Kale recipe

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Comments

  1. Leppens Victor says

    March 4, 2019 at 7:35 pm

    I cant see any reason to use canned beans. Put all dried beans{after washing them} together in a bowl with water and a lot of crushed garlic,and let them soak for one night.
    You will taste the difference.

    Reply
    • George Graham says

      March 10, 2019 at 6:15 pm

      Hey Leppens-
      Sounds delicious! Thanks for the comment.

      Reply

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About George Graham

I’ve lived in South Louisiana for all my life. My passion is the rich culinary heritage of Cajun and Creole cooking, and in the pages of Acadiana Table, my mission is to preserve and promote our culture by bringing you the stories and recipes that make it so unique. Read More…

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