Winter Greens Soup

Our bodies need fresh greens.  We are blessed that in the south there are several types of greens available all winter long.  Here is a recipe for a healing and healthful soup that incorporates nourishing bone broth along with any fresh greens that can be found.   Possibly our ancestors foraged for greens.  Now that it is January, I feel like a forager in our gardens because so many things are damaged by cold.  Some things are picked clean.  Some spring greens are already starting, and quite a few herbs are just enough to season a soup.  Whatever I can find works just fine.  Cook this up and serve it with a beautiful salad.

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  • Half a pound of your favorite chemical free sausage from grass fed hogs
  • One cup of sweet onions, green onions, leeks, wild garlic greens, or chives
  • Four cups of bone broth
  • One cup of diced potatoes or turnips
  • One cup of real cream from grass fed cows
  • 3 cups of any chopped greens you can find in the winter.  Try spinach, kale, collard greens, sorrel, or even forage some chickweed or nettle
  • Salt and pepper
  • One big handful of chopped parsley
  • Parmesan cheese


  • Brown the sausage in a big dutch oven or your favorite soup pot.  When it is done, remove it to a bowl and save the fat.
  • Sautee the onions (or whatever allium you found) in the sausage fat until soft and fragrant.
  • Return the sausage to the pot.
  • Add the bone broth and potatoes (or turnips).
  • Simmer about 15 minutes, until the potatoes are done.
  • Add the cream, greens, half of the parsley, and salt and pepper.
  • Simmer another few minutes, just until the greens are wilted, but not mush.
  • Adjust the seasonings and serve with grated parmesan and sprinkled with the rest of the parsley.


This soup is really versatile.  It is great with snipped dill.  It is wonderful with finely slivered sorrel garnished on top.  You can really use any type of meat you want. Try leftover turkey or ham, or maybe add a little bacon.  Try pouring the boiling hot soup in bowls and crack a fresh farm egg into the soup and let it cook without stirring.  Use your imagination and whatever you find in your CSA bag!

Eat your veggies

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