Farmers Market Soup Recipes
FARMERS MARKET SOUP
Farmers Market Soup
Provided by The Rachael Ray Staff
Number Of Ingredients 20
Steps:
- To a soup pot over medium-high heat, add EVOO
- To the hot oil, add veggies and corn, and season liberally with salt and pepper
- Saut until tender, 8-10 minutes
- Add the tomatoes to the pot and cover with a tight-fitting lid
- Cook 8-10 minutes more, until tomatoes burst
- Add chicken stock, replace cover and bring up to a bubble
- Fill a food processor with the herbs and pulse to chop
- Add a splash of stock and stream in EVOO with the machine running to form a green sauce
- Season with salt and pepper
- Season soup with salt and pepper to taste
- Serve in bowls topped with a heaping spoonful of herb sauce to stir in
FARMERS MARKET VEGETABLE SOUP
Farmers Market Vegetable Soup- an easy healthy vegetable soup recipe that is vegan, easy to make and loaded with healthy nutrients- a great way to use up all those farmers market veggies! Great for Sunday meal prep! Make on the stovetop or instant pot.
Provided by Sylvia Fountaine | Feasting at Home
Categories soup
Time 35m
Number Of Ingredients 19
Steps:
- In a large pot or dutch oven, heat oil over medium heat. Add onion and saute until deeply golden and fragrant, 5 minutes.
- Add carrots, celery, fennel, garlic and thyme. Saute 7-8 minutes, stirring often. At this point you could splash with white wine, dry vermouth, sherry wine ( all totally optional) just a couple tablespoons and cook it off.
- Add zucchini and green beans ( and optional tomatoes, cabbage, potatoes, or bell pepper) stock, water, bay leaves and salt. ( You will add the corn later).
- Bring to a simmer, cover and simmer until carrots are just tender about 10-12 minutes. Add corn. Cook 3-4 more minutes, then stir in the fresh parsley.
- Taste. Often (especially if leaving the tomatoes out) I'll add a tiny splash of acid- like lemon juice or apple cider vinegar, be very conservative, 1/2 teaspoon, and add more to taste. Season with pepper and a pinch of cayenne or chili flakes.
- If broth tastes bland, it probably needs salt and acid ????
- Serve with a drizzle of good olive oil, crusty bread, or shaved parmesan or pecorino. Or try it with Gremolata ( Italian herb sauce) - a delicious way to finish the soup!
Nutrition Facts : ServingSize 2 cups- with veggie broth, Calories 192 calories, Sugar 13.4 g, Sodium 838 mg, Fat 8.1 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 29 g, Fiber 6.7 g, Protein 4.6 g, Cholesterol 0 mg
FRENCH MARKET SOUP
An old friend gave me this recipe and it is so heart-warming in the cold, winter months. I think it is even more flavorful the next day and it's best made the day before serving. Leftovers freeze well.-Terri Lowe, Lumberton, Texas
Provided by Taste of Home
Categories Lunch
Time 4h50m
Yield 12 servings (4-1/2 quarts).
Number Of Ingredients 14
Steps:
- Sort beans and rinse in cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened., Drain and rinse beans, discarding liquid; return beans to the pan. Add the ham hocks, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3 hours or until beans are tender., Remove ham hocks; set aside until cool enough to handle. Add the tomatoes, onions, lemon juice, garlic and chili powder to the beans. Simmer 1 hour longer., Remove ham from bones and cut into cubes; discard bones. Return ham to soup. Stir in the kielbasa, chicken, wine and parsley. Simmer for 30-40 minutes or until heated through and as thick as desired.
Nutrition Facts : Calories 291 calories, Fat 14g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 840mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 18g fiber), Protein 23g protein.
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