If you are anything like me, you are regularly enjoying a bowl of soup weekly, maybe even daily this winter. I love soups for so many reasons, the biggest one being my body just tells me that is what it wants. How can I argue? Soups provide so much comfort and rightly so. Especially if made from scratch with homemade bone broth. Nourishment overflows from every pot you simmer. The fact that it’s so economical doesn’t hurt its cause either. I can make a huge batch of soup for $12 or less and feed my family several meals and even share some with friends. Soups can be so varied and even made more like stew to keep from getting the fatigue of repetitive meals.
One of my newest favorite soups is sausage and white bean soup with some hearty greens, such as kale. Since I purchased a side of pork this fall I’ve been finding a lot of ways to use up the mass quantities of delicious sausage I have on hand. This recipe certainly could be done with a variety of sausage types, such as kielbasa or even sweet or hot Italian sausage. My sausage was just your basic sausage link only seasoned slightly. I love how hearty this soup is, and the flavor…….well, you will just have to try it for yourself! Yum!
- 1 lb pastured sausage or kielbasa, cooked cut into small cubes
- 3 quarts homemade beef stock
- 3-4 cups cooked organic white beans
- 2 medium to large onions, diced
- 4 carrots, diced small
- 4 stalks celery, diced small
- 1 head garlic, peeled and minced
- 1 wedge of parmesan rind
- 1 bunch kale, deribbed and minced or 1 bag frozen
- 2 sprigs fresh rosemary + 1 Tbsp. minced
- 1 Tbsp. minced fresh thyme
- Salt and fresh cracked black pepper
- 1 stick of cultured butter
- Fresh grated parmesan for sprinkling on finished soup (optional)
- Lard or ghee for sautéing
- Stockpot (6 quart size)
- Heat stock pot over medium high heat and add a large dollop of lard.
- Saute onions for 5 minutes to soften, and then add carrots and celery. Cook another 6-7 minutes - you may want to turn the heat down to medium or medium low even (depends on your stove and pot) until veggies are tender.
- Add the kale and garlic and cook another 2-3 minutes.
- Add the stock, wedge of parm and the rosemary sprigs.
- Bring to a good simmer and let cook for 20 - 30 minutes.
- At this point, remove the rosemary sprigs and add the remaining ingredients until all are warmed through and the butter is melted. I leave the parm rind in the soup, but you can remove it if you prefer. Salt and pepper to taste.
- This makes a gallon of very hearty soup (and some very happy soup eaters as well!) Bon Apetit!
This post contributed to Monday Mania and Make Your Own Monday.
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