Market Recipe: Tuscan Kale and Bone Broth Soup
Posted on January 21, 2025 by Mallory Bush
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Market Recipe: Tuscan Kale and Bone Broth Soup
by Mueller Market Chef Julia Whitehorn
Featured Ingredients:
- Chicken bone broth – @belleviefarm
- Carrots – @southernstarfarms_tx
- Tuscan kale – @emadi_acres_farm
- Cherokee purple and yellow tomatoes – @b5farm
- Whole wheat sourdough crackers – @the_sourdough_project
Other Ingredients:
Directions:
- Thaw bone broth in the fridge overnight. Or if using immediately, warm the pint container in small sauce pot with a shallow bottom of water in a sauce pot over low heat.
- Prep veggies by de-stemming the kale and cutting tops off of carrots.
- Roughly dice prepped veggies and set aside.
- Heat the bone broth in a sauce pot adding the cut carrots and cover to cook until tender (7-10mins)
- Once carrots are cooked, add in the rest of the veggies, season to taste and let simmer until all is warmed through.
- Dish out into bowls and serve with hearty sourdough crackers or crusty bread!

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