Bolita Bean & Fennel Sausage Soup

This hearty sausage, bean and rye berry soup reflects our whole-animal philosophy at Campo and showcases our flavorful Farm Foods. The pork bone broth, long used in our house-made sausages and Campo’s posole, brings deep, savory flavor to every spoonful. Bolita beans and rye berries, sourced through our partnership with the Southwest Grain Collaborative, add sweetness, earthiness and a satisfying, creamy texture. Crafted with regional ingredients, this soup is a comforting expression of sustainability, local agriculture and the simple pleasure of cooking with thoughtfully grown staples.

 Ingredients

• 1 quart bone broth*
• 2 quart water
• 1 cup bolita beans* (soaked overnight in 3-4 cups water)
• 1 cup danko rye berries* (soaked overnight with the beans)
• 1 pound sausage*
• 1 head garlic, sliced (16-20 cloves)
• 1 onion, diced small
• 1 large carrot, diced small
• 2 celery stalks, diced small
• 1 bay leaf
• 1 piece parmesan rind
• 1 sprig rosemary
• 1 sprig thyme
  
• 1 tablespoon Classic Dipping Herbs*
• salt and fresh cracked pepper, to taste

*can be purchased in the Farm Shop

Instructions

1. In a large pot over medium-high heat, brown and crumble the sausage until nicely caramelized.

2. Add the carrots, onion and celery, cooking about a minute between each addition. Stir in the garlic until fragrant.

3. Add the bay leaf, bone broth, water, parmesan rind, rosemary, dipping herbs and thyme.

4. Drain the soaked beans and rye berries and add them to the pot.

5. Simmer uncovered until the beans and rye berries are tender, about 45–60 minutes.

6. Season with salt and fresh cracked pepper, and discard the bay leaf and parmesan rind before serving.

Serving Suggestions

Serve with a thick slice of crusty sourdough* or ladle into shallow bowls and finish with a drizzle of olive oil and a sprinkle of fresh herbs. It’s even better the next day as the flavors deepen, making it ideal for batch cooking or a cozy winter meal.

(Serves 8)

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