Kale Red Bean Soup

Hearty and filling and packed with protein, this soup is one of our favorite ways to pack lots of greens and beans into a winter meal.


1 lb ground pork
1/2 tsp chili flakes
2 onion, sliced thinly
6 cloves garlic, minced
2 cups sweet apple cider
1 lb red beans, soaked overnight to rehydrate
6-8 cups water or stock
2 bunches kale, ribs stripped and leaves cut into 1/2 inch ribbons


  1. In a soup pot, brown the ground pork with a big pinch of salt and chili flakes
  2. Add the onions, garlic, and sweet cider and cook until the onions are soft and the sweet cider is reduced to thick
  3. Add the beans and water, bring to a boil, reduce to a simmer and cook until the beans are tender
  4. Taste and add salt as needed
  5. Just before serving fold the kale leaves into the hot soup to wilt
  6. Serve with a thick slice of toast or a grating of parmesan over the top