We love kale at Blooming Junction, and that’s why we grow three different kinds! Green, purple, and lacinato (Dinosaur) kale. Red and purple varieties have a slightly sweeter taste than green and can be a good place to start if you’re just introducing kale into your meals. And, you really can introduce kale into any meal! Chop some into your morning eggs, massage with oil and vinegar for a salad base, or cook some into your stir fry or pasta dish at dinner time.

Inspired by the bounty of kale that we grow on the farm, we whipped up a kale sausage soup using natural Olympia Provisions chorizo sausage from our natural foods store. This recipe packs in the kale and includes plenty of healthy herbs that you can grow at home!

Kale and Sausage Soup


  • 2 tablespoons cooking oil (we used Avocado oil for its high smoke point)
  • 2 chorizo sausages, diced (we used Olympia Provisions)*
  • 1 medium onion, finely chopped*
  • 2 large carrots, finely diced*
  • 1 large potato, finely diced*
  • 3 medium tomatoes, diced*
  • 3 cloves garlic, minced*
  • 1 (15 ounces) can white cannellini beans, drained and rinsed
  • 1 large bunch kale, stems removed and roughly chopped*
  • 2 tbsp Better than Bouillon*
  • 8 cups of water
  • 3 tbsp dried oregano
  • Salt and pepper, to taste (we used Jacobson Salt Co)*
  • Fresh herbs from your garden. (We added Foxley thyme and Hot and Spicy Oregano, but feel free to add whatever sounds good to you!)
  • Grated parmesan cheese if desired

*indicated ingredients available at our natural food store at Blooming Junction.


  1. In a large pot, heat 2 tablespoons oil over medium heat. Add sausage and brown, stirring occasionally, approximately 10 minutes.
  2. Add onion, carrots, tomato, and potato. Season generously with salt and cook until vegetables begin to soften, stirring occasionally, for approximately 10 minutes. Add garlic and beans and cook for another 2-3 minutes. Add kale and cook until it becomes slightly wilted.
  3. Add water and Better than Bouillon, season with salt and pepper, and cover with a lid.
  4. Bring soup to a boil, then reduce heat and keep at a simmer for about 30 minutes.
  5. Serve with grated parmesan if desired

Tip: This soup tastes best on the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving.

Having fresh herbs on hand can instantly improve your meals. We have potted herbs at Blooming Junction that are perfect for porch or patio gardens!

Learn more about our CSA!