Chunky Bean Soup With Ham And Kale

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1/2 pound Jacob's cattle beans (1 1/4 cups), soaked overnight and drained

1 meaty ham hock (about 1 1/2 pounds)

5 large carrots, 4 sliced into 1/2-inch rounds

3 large garlic cloves, smashed

1 celery rib, halved

2 small onions, 1 coarsely chopped

Bouquet garni: 1 teaspoon dried thyme, 1 teaspoon black peppercorns, 1/2 teaspoon herbes de Provence and 1 bay leaf, tied in cheesecloth

2 1/2 quarts water

6 cups chicken stock or low-sodium broth

Salt and freshly ground pepper

6 kale leaves, stems and inner ribs discarded, leaves coarsely chopped (4 cups)

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