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Hearty Bean & Kale Soup
This robust soup freezes well and is great to have at hand for after-school meals or winter weekends.
Prep Time
10 mins
plus soaking
Cook Time
3 1/2 hours
Serves
8
Soup
$
Dairy Free
Gluten Free
Ingredients
3 cups mixed dried beans, such as white or pinto beans, or 6 cups cooked beans
1 smoked ham or bacon hock
9 cups water
3 x 400g/14oz cans crushed tomatoes
4 large cloves garlic, finely chopped
2-3 chorizo, or colbasse sausages, cut into bite-sized chunks
2 onions, finely chopped
1 tbsp puréed chipotles in adobo sauce, (optional)
1/2 tsp ground cumin
1/2 tsp chilli flakes
6 stalks kale, or cavolo nero, destemmed and chopped
salt and freshly ground black pepper, to taste
1/4 cup chopped parsley
1/4 cup lemon juice
Method
If using dried beans, place beans in a large pot, cover with cold water and soak for 8-12 hours. Drain well.
Bring bacon hock and water to a boil in a big pot.
Reduce heat and simmer for 1 hour, skimming off any scum.
Add beans, tomatoes, garlic, sausage, onions, chipotle, if using, cumin and chilli flakes and simmer 2 hours.
Remove hock, discard skin and shred meat.
Add to soup with kale or cavolo nero and season. Simmer 15 minutes.
Stir in parsley and lemon juice and serve hot.
