Lacinato Kale, Kimchi and Butter Bean Soup
Recipe type: Soup, Vegan, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 tbsp olive oil
  • 5 scallions, white parts only, sliced thinly
  • 4 garlic cloves, minced
  • 1 bell pepper, sliced
  • 1 head lacinato kale, ribs removed and leaves torn into 2" pieces
  • 4 cups vegetable stock
  • 1 tbsp tamari or other gluten-free soy sauce
  • 1 tsp rice vinegar
  • ½ tsp fish sauce
  • ½ tsp sambel oelek (Thai chili sauce)
  • ½ cup kimchi
  • ¼ cup kimchi juice
  • 1 15oz can butter beans, drained and rinsed
  1. Heat a 5qt dutch oven or large sauce pot over medium-low heat
  2. Add olive oil when warm and sweat the scallions, garlic, bell pepper and lacinato kale, tossing regularly, about 3-5 minutes until vegetables soften and leaves are starting to wilt
  3. Add vegetable stock, tamari, rice vinegar, fish sauce, sambel oelek, kimchi, kimchi juice and butter beans
  4. Bring to a boil, reduce to simmer and continue to cook over low heat for about 15 minutes until all of the flavors are well combines
  5. Serve and enjoy
Recipe by Jackie Ourman at