Bacon and Kale Soup with Apple Cider Vinegar
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 soups (keto) ready in about 30 minutes pairs chopped bacon, chopped yellow onion, minced 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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
Instructions
- 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.
- 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.
- Step 3: Stir in 4 cups low-sodium chicken broth and 1/4 cup apple cider vinegar, then bring to a simmer.
- Step 4: Add 4 cups chopped kale and cook for 5 minutes until tender.
- Step 5: Return 6 slices cooked bacon to the pot. Season with salt and pepper to taste, then simmer for 2 more minutes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Bacon and Kale Soup with Apple Cider Vinegar take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bacon and Kale Soup with Apple Cider Vinegar?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped bacon from drying out.
Can I substitute ingredients in Bacon and Kale Soup with Apple Cider Vinegar?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bacon and Kale Soup with Apple Cider Vinegar for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Bacon and Kale Soup with Apple Cider Vinegar keto?
Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for a cold evening and it warmed us right up. The kale added a nice texture.
- ★★★★★
This soup is a perfect blend of smoky bacon and tangy apple cider vinegar. My family loved it!
- ★★★★☆
The recipe was straightforward, but the kale took longer to cook than expected.
