Bacon and Kale Soup with Apple Cider Vinegar

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Crisp bacon and hearty kale simmered in a savory broth with a tangy apple cider vinegar kick for a simple keto favorite. This American-inspired soup recipe (keto), ready in about 30 minutes, pairs bacon, yellow onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 59 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 slices, chopped bacon
• 1/2 cup, chopped yellow onion
• 2 cloves, minced garlic
• 4 cups, stems removed and chopped kale
• 4 cups, low-sodium chicken broth
• 1/4 cup apple cider vinegar

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Instructions

1. Step 1: In a large pot over medium heat, cook 6 slices chopped bacon until crisp, about 5-7 minutes. Remove bacon with a slotted spoon, leaving bacon fat in the pot.
2. Step 2: Add 1/2 cup chopped yellow onion to the bacon fat and cook for 3 minutes until softened. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in 4 cups low-sodium chicken broth and 1/4 cup apple cider vinegar, then bring to a simmer.
4. Step 4: Add 4 cups chopped kale and cook for 5 minutes until tender.
5. Step 5: Return 6 slices cooked bacon to the pot. Season with salt and pepper to taste, then simmer for 2 more minutes.