Three Bean Soup with Chorizo & Kale
Prep time
Cook time
Total time
Recipe type: Main
  • ~2 cups cannellini beans*
  • ~1 cup kidney beans*
  • ~1 cup black beans*
  • 1 onion, diced
  • 2 red, yellow or orange bell peppers, diced
  • 1 carrot, diced
  • 2 cloves garlic, finely chopped
  • 3 links cured chorizo sausage, chopped
  • 4 cups chicken stock**
  • 1 large tin diced tomatoes
  • 2 tsp smoked paprika
  • 1 tsp dried thyme
  • 1½ tsp fennel seeds
  • 1 cup fresh kale, chopped
  • Salt and pepper, to taste
  1. Saute onion and garlic together in a bit of olive oil until soft and fragrant. Add bell pepper and cook for an additional 2-3 minutes.
  2. Add all the beans and stir well. Add paprika, thyme, fennel seeds and chopped chorizo and mix. Add diced tomatoes and chicken stock, stir to incorporate and simmer for 20 minutes. Season with salt and pepper, to taste. The cured sausage will have a fair bit of salt in it so you might not need to add any additional salt. Add kale and cook for 2-3 minutes until softened.
  3. Serve with slices of crusty bread.
* Use whatever proportions you prefer. I like white cannellini beans in this as they are big, have a creamy texture and add a pop of colour in the red soup base. If possible, I like to use dried beans- soaked overnight and then simmered in unsalted water for 30 minutes or so. Dried beans are cheaper, have a better texture, and can often be more flavourful than their tinned counterparts. This being said... canned beans are quicker and easier, meaning I do end up using them very often.

** Except this one time, instead of chicken stock, I used the leftover liquid from a pork butt I had made in the slow cooker. Wowza. Just saying, if you happen to slow cook a pork butt... maybe freeze that cooking liquid for a rainy day soup-fest.
Recipe by Port and Fin at