_edited.png)
Soup Season on the Farm: A Lesson in Seasonal Eating
- Sarah Bowers
- 2 days ago
- 4 min read
There’s a shift that happens on the farm when the weather cools. Morning chores start in hoodies instead of t-shirts, the animals are bedding down a little bit longer in the crisp air, and our meals naturally turn from grilled meats and summer veggies to something slow-simmered and warm. It's soup season!
What I love most about soup is that it reflects exactly what’s growing, what’s in the freezer, and what needs to be used right now. It’s seasonal eating at its best—practical, flavorful, and deeply rooted in the rhythms of farm life.
This particular soup is a great example of how we try to honor the animals we raise and the produce we grow:
Our Andouille sausage comes from the pasture-raised hogs we raise rotationally so they can forage, root, and live as pigs are designed to. The andouille has some amazing flavor and definitely packs a punch for those who love a little kick.
The chicken broth is made from the broilers we raise here, utilizing the bones after the meat is enjoyed. It’s slow-simmered to extract nutrients like collagen, gelatin, and minerals—making it not just a flavor base, but a nutritional powerhouse.
The rainbow Swiss chard in this recipe came straight from our garden. There’s something incredibly rewarding about harvesting a bunch of vibrant leaves in the afternoon and stirring them into dinner that same evening. This is my first year really trying at a fall/winter garden and it has been so fun!
When all of these elements meet in one pot, you don’t just get a soup—you get a bowl full of seasonal story.
Andouille, Potato & Swiss Chard Soup
Ingredients:
1 tablespoon oil
1 pack Bowers Farm Andouille Sausage
2 packs Bowers Farm Chicken Broth
1/2 onion, diced
3–4 cups potatoes (farmer’s choice—Yukon, red, or russet all work - you'll want these cut into bite sized pieces)
2 stalks celery, diced
3 cloves garlic, minced
2 large carrots, peeled & chopped
A pinch of salt
1 bunch rainbow Swiss chard, chopped (separate stems and leaves)
Freshly grated Parmesan cheese (for serving)
Directions:
Brown the sausage: Add your tbs of oil and toss in your sausage to brown it. It's ok if it's not cooked the whole way through. I tried it both ways - I chopped one sausage before hand, and the others I browned a little first, pulled them off, cut them into pieces, then put them back in to brown and I think the second is easier.
Transfer sausage to crock pot: Use a slotted spoon so you keep most of the drippings behind—we’ll use those for flavor - and put your sausage pieces into the crock pot.
Deglaze + sauté veggies: Pour about 1/2 cup of broth into the hot skillet. Add garlic, onion, and celery. As they cook, they’ll absorb all the flavorful browned bits from the sausage.
Build the soup: Transfer the veggie mixture to the crock pot. Add the remaining broth, carrots, potatoes, and a light pinch of salt if needed.
Let it slow cook: Cook on high for 4 hours, until potatoes are tender.
Add the garden greens: About 10 minutes before serving, stir in the chopped Swiss chard. Let the greens wilt into the soup.
Serve: Ladle into bowls and top with freshly grated Parmesan cheese.
Why I Love Soup
I think I say this every recipe I share, but I have not been one to love being in the kitchen. I was very hesitant to try things and felt I did not have the skills to cook, let alone improvise! But as is true with most everything - skills are not built by merely wishing, but by actually trying! This recipe was the combination or a few different ones I found. I made it my own with what I already had in the kitchen and what I know my family likes. Soup is one of those things that everyone can make their own, which I LOVE! And I have to warn you - this soup as it is above is hot - but that's coming from someone who doesn't like things much spicer than ketchup. But Brandon and my in-laws really enjoyed it. For me, I added some sour cream on top and that was great. For RA, we took the potatoes and carrots out and put them over rice for her. Below are some great ideas for how to make this soup fit you and the tastebuds of those you're cooking for.
Make It Your Own (Like Every Good Soup Should Be)
If you want… | Try this: |
More Heat | Add red pepper flakes or cayenne |
Less Heat | Swap sausage for mild Italian or onion |
No Potatoes | Try white beans or leave them out |
Another Green | Use kale, spinach, or skip greens |
A Creamier Finish | Stir in a splash of cream or milk at the end |
This soup isn’t just dinner—it’s a celebration of the harvest, the herd, the flock, and the season we’re stepping into. If you make it, let me know what you used from your pantry, garden, or freezer—I’d love to hear how it takes shape in your kitchen.
Comments