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Hail to Kale Soup

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If you keep your freezer stocked (pun intended) with both chicken and beef stock homemade soups and stews are a snap on busy weeknights.* This one can be whipped up in a matter of minutes but will taste like you spent all day in the kitchen.
*Store bought organic stock can always be substituted.


2 tablespoons of your favorite healthy fat (coconut oil, lard, tallow, gf butter)
1/2 pound or 2 large bratwurst, sliced
1 onion, diced
2 carrots, coarsely chopped
2 ribs celery, coarsely chopped
2 garlic cloves, minced
1 bunch organic kale, chopped
6 cups homemade chicken stock
1 can black beans, drained
1 can cannelini beans, drained
1 tablespoon balsamic vinegar
1 teaspoon fresh rosemary, chopped
sea salt and freshly ground black pepper to taste


Heat fat in a large soup pot or dutch oven over medium heat; add the carrots, celery and onion and cook until slightly tender, about 5-6 minutes.  Add the garlic and cook for 1 minute longer.  Add the chicken stock and kale; bring to a boil, cover, reduce the heat and simmer for about 15 – 20 minutes or until the kale in tender.

Meanwhile slice the brats and brown in a cast iron skillet.  Set aside.  When the kale is tender season to taste with the sea salt and pepper, add the drained beans, browned brats and simmer 5 minutes more to heat through, uncovered. Stir in vinegar and rosemary and serve.