Chicken Soup with Beans and Kale

A simple warming soup adapted from the Minimalist Baker
Image credit: Minimalist Baker

Use any bean you like – we prefer MG Pinto or our MG Mixed Bean. A how-to-cook beans is at the end of the instructions.


1 strip of bacon, chopped or crumbled (optional)
1 Tbsp olive or avocado oil (optional if using bacon)
1 small/medium yellow or Vidalia onion, diced
4 cloves garlic, minced
8 cups broth - veg, chicken, beef
1 cup cooked beans - pinto, yellow eye, mixed, your choice!,
2 cups shredded, cooked chicken
3 cups chopped, loosely packed kale - spinach or other dark leafy green


  1. In a large pot, or Dutch oven, cook bacon and/or heat oil. Add onions and lightly cook till just tender, add garlic and continue to sauce stirring to keep from burning or over cooking.
  2. Add broth, beans, chicken. Simmer for 10 minutes, season to taste with salt and pepper (I like to add rosemary and thyme!)
  3. After 10-15 minutes add greens and cook till just wilted. 
  4. Options: add chopped carrots when broth is added; add one small can of diced tomatoes.
  5. **How to cook fresh beans: best to soak beans overnight in water that covers the beans. When ready to cook, drain and rinse beans. Add to a large pot with water to cover. Bring to boil and cook till tender – about 40 minutes – but test for doneness after 20 minutes. When done, drain and add to your favorite dish. Cooked beans can be kept in the fridge, covered for about 3-5 days.


Course: Main Dish, Side Dish, Snack

Cuisine: Your own – with Maine Grains Fresh Dry Beans!