Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until it turns soft and translucent. Add the minced garlic and cook for just 1 more minute — you want it fragrant, not browned. This base builds the savory foundation of the entire soup, so take your time here.

Pour in the broth and bring it up to a gentle simmer. Stir in the chopped Original Dyno jerky, then reduce the heat to low and let it simmer for 15 minutes. This step is essential — the jerky rehydrates in the broth, softening its texture while releasing its deep, savory flavor into the liquid. The broth will gradually take on a richer, meatier character as it simmers.

Stir in the drained white beans and chopped kale. Simmer for another 5–8 minutes, just until the kale wilts down and the beans are warmed all the way through. You don't want to overcook the kale — it should stay bright green and retain a little bite.

Season with black pepper only, and taste before adding any salt. The jerky and the broth both bring plenty of sodium to the pot, so it's easy to over-salt this soup. Ladle into bowls and serve hot, with crusty bread on the side if you like.

Caveman Pepper adds a bolder, smokier backbone to the broth.