This recipe is DEFINITELY one you will want to try out this Winter. It’s tasty, filling, and an easy way I can get bone broth AND greens into all of us without any resistance.
Jesse has proclaimed it his absolute favorite soup ever and in the top 5 of his favorite meals, and even our 2 year old who tends to be fairly picky will clean up bowl after bowl of this soup.
It seems like such simple ingredients, but there’s something about it that comes together to be so good!
I also really like this soup because 100% the ingredients can be purchased locally without even stepping into a grocery store. It feels amazing to craft a meal with ingredients that were raised on our farm, or came from our farmer friends!
We like to serve it with a fresh baked loaf of crusty bread, or some fresh rolls or bread from the farmers market plus a touch of parmesan cheese sprinkled on top.
Sausage, Potato & Greens Stew
Ingredients:
1lb Grass Powered pork or chicken sausage - any flavor is great! Chorizo or Hot Italian for a bit of spice, or any mild sausage is perfect if you’re feeding young kids
1 medium onion, diced
2 cloves garlic, diced (or skip and spice it up with garlic powder)
4 cups homemade or Grass Powered bone broth (store bought chicken or beef broth works too)
About 5 medium potatoes cut in half lengthwise then sliced into 1/4”ish thick slices (or just chunk them up, it’ll be fine)
1/2 cup cream or 1 cup whole milk (don’t be afraid to add more or leave it out completely depending on preference)
2 cups greens - kale, spinach, chard, whatever you have on hand. Remove thick stems and roughly chop
A few sprinkles of our Farmstead Seasoning, or Salt/Pepper plus optional Onion Powder/Garlic Powder/Red Pepper flakes to taste
Parmesan cheese for serving (optional)
Steps:
Brown onion and sausage in a dutch oven or pot until onions are soft and sausage is cooked through. I usually like to brown the sausage until it’s a bit crispy but it’s totally up to you! Add the garlic in the last couple minutes of browning time. Add broth and potatoes then let simmer with a lid on the pot until the potatoes are tender. Remove the pot from heat, add the greens and stir until they have wilted. Last step is adding the cream or milk and adding spices, giving it a quick stir and you’re ready to eat!
Options: Sometimes I like to thicken up the soup with a bit of instant mashed potatoes (it does ruin the 100% local ingredient vibe, but helps my tiny human get more into her mouth and less spilled down the front of her shirt). And as I said in the recipe, you can substitute any kind of sausage and greens into this recipe. We’ve tried all kinds of variations and they all come out delicious!
Quick Tip: If you forget to thaw the sausage ahead of time, no worries. If you have an hour or so before you start cooking, place it in a large bowl of cool water. It’ll thaw fairly quickly, just make sure you cook it that night! You can’t pop it back into the freezer or fridge for another day after quick thawing this way.
Or, you can unwrap it straight from the freezer and place it in your pot on low heat. A lid helps speed things up. You may also need to add a touch of oil or lard to keep it from sticking. As it thaws, peel back the thawed parts and break it all up as it thaws and softens. It takes a little longer this way, but it’ll cook up just fine!
If you’d like more recipes from the farm delivered to your inbox or to learn how you can purchase the ingredients needed, click the link below to join our email community!