5-Bean Kale Soup
Prep time
Cook time
Total time
Recipe by:
Serves: 6 to 8
  • 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
  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.
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.
Recipe by Acadiana Table at https://acadianatable.com/2021/03/22/5-bean-kale-soup/