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Close up, top view of a Pot Roasty Kale Onion Soup Recipe.

Pot Roasty Kale Onion Soup

  • Author: Shanna Mallon


A magical concoction made with beef bone stock and healthy greens such as kale and/or spinach and with the aroma and taste of onions. Packed with nutrients, vitamins, and flavor to drive away the winter sniffles.



  • 4 to 5 cups perpetual beef broth, divided
  • 1/2 large white onion, peeled and sliced
  • 1 teaspoon salt, plus more to taste
  • 4 cups (625 g) packed baby kale (or chopped kale, spinach, or chard, etc.)
  • Optional: additional chopped vegetables such as carrots, potatoes, celery, etc.
  • Optional Toppings: sliced avocado, diced fresh kale, kale chips (!), tortilla strips, grated cheese, etc.


  1. Begin by caramelizing the onions in beef broth: In a large skillet over medium heat, warm a tablespoon of the beef broth, spooned right out of a perpetual pot you’ve got going, if you like (or out of reserved stock). Add sliced onions and salt, and stir everything together.
  2. Let mixture continue cooking for a few minutes, until the liquids absorb. Add another tablespoon or two of stock and repeat. There will be a lot of sizzling and a wonderful onion aroma flooding the kitchen, and all you have to do at this point is enjoy it and pay attention to the liquids. Any time the liquids have evaporated enough for the onions to start scalding the pan a bit, add more liquids.
  3. You can add a lot at a time or a little, but either way, let onions keep cooking in broth until liquids have evaporated and repeat. With 15 to 20 minutes, the onions will have taken on the brown color of the broth and be very soft. Remove from heat.
  4. Place onions in a large saucepan over medium heat and add broth, baby kale, and any other vegetables you’d like. Warm this mixture over medium heat, just until the kale wilts (and any other vegetables are soft). Taste and adjust for salt.
  5. Serve topped with garnishes like sprouts, avocado, grated cheese, or on its own.