In a large stockpot, brown ground beef with chopped onion. Add all other ingredients except kale, rice and cheese to the pot. Bring to a boil, reduce heat to lowest, cover and cook about 2 hours. Stir once or twice during this cooking time if you can. Add half the bag of kale (save the rest for another use) and rice, stirring well to submerge. Cover and simmer for another 30 minutes. (Soup will cook a total of 2 1/2 hours.)
Taste soup and adjust salt to your liking; soup is deliberately under salted to allow for individual preference.
Serve in soup bowls, and sprinkle 1 tablespoon or so of grated cheese on top of each individual serving.
Note: Because of the long cooking time, this soup is a good weekend recipe. This recipe is also very adaptable, so if, for instance, you have canned diced tomatoes instead of stewed or crushed, by all means use that. And if you dont have rice but you have a small cut pasta, use that instead. If you prefer a different kind of cooking green, feel free to substitute your favorite.