Reclaiming Your Roots

Empowering you to heal yourself

Community-Based Herbalism, offering locally crafted herbal products and wellness education.

Sausage, White Bean, and Kale Soup
2 T oil (coconut, sunflower, lard,etc.)
1lb of ground pork sausage (we love JEM Farm's Italian!)
1 onion, chopped
2 carrots, chopped
1 large white potato or sweet potato
2 garlic cloves, minced
2 bay leaves
3-4 cups of cooked white beans
2 bunches of kale, collards, or other fall greens
1 qt of chicken stock
*Additional filtered water as needed

1) Soak 1-1/2 cup of dried white beans over night in filtered water and 2T of raw apple cider vinegar. Soaking the beans while help to neutralize the phytic acid in the coating of the beans and make them easier to digest. 
2) When ready to make your soup, strain beans.  In separate soup pot, saute onions in oil.  Add sausage and brown.  We like to use JEM Farm's Italian Sausage (available at Three Rivers Market or directly from them here).  You can also purchase plain ground sausage from JEM Farm or another local farmer and add your own seasoning mix. 
3) Add carrots, potatoes, garlic, greens, bay leaves, stock, and any additional water needed and bring soup to boil.  Once boiling, bring it back down to a simmer and allow it to cook for another 45 min to 1hr until beans and veggies are fully softened.  Enjoy!

* Feel free to eliminate beans from this recipe and just use more sausage in it's place.  I also like throwing in parsnips and/or sweet potatoes in place of white potatoes because I tend to be sensitive to nightshades. Another thing I love about soups is how easier they are to tinker with.