While onions are cooking, peel potatoes and cut coarsely into 1.5 inch / 4 cm pieces (you can also scrub the potatoes and leave skins on).

Add potatoes to soup pot with 1 quart / 1 L water. Bring to a boil then lower heat and simmer until potatoes are soft. I add 2 packs of G. Washington (or any other brand) beef or chicken flavor boullion for seasoning. Optionally, you can also add cut up carrots for color and flavor.

When done use a fork or potato masher to crush the potatoes a little.

Wash kale with hot water. Remove tough stems, roll leaves up tightly and shred with a sharp knife.

Add kale to soup with Braggs Liquid Aminos, or shoyu, tamari or soy sauce to taste, salt and tabasco. Simmer until kale is done (soft). Add freshly grated pepper and correct seasonings to taste.