Farmers Market Vegetable Soup Recipes

FARMERS MARKET VEGETABLE SOUP

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!

FARMER'S MARKET VEGETARIAN QUESADILLAS

Steps:

• In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
• Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.

FRENCH MARKET SOUP

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.

FARMER MARKET FRESH VEGETABLE SOUP

Steps:

• If using ramps cut stems into 1/2-inch segments and shred leaves.
• broth:
• Heat the sesame oil [do not use dark] in a pot then add all remaining ingredients.
• Cook, covered, over medium heat for 5 minutes.
• Add the water and cook uncovered for 1 to 1 1/2 hours or until the stock has developed good flavor.
• Strain the vegetables out, and season broth to taste with salt.
• The broth can be made up to a few days in advance or used for other recipes calling for vegetable broth or in place of chicken, beef or fish broth in other recipes.
• The vegetables:
• Bring water and salt to a boil in a large pot. Add the diced carrots and cook for 2 minutes, or until tender. Remove with a slotted spoon and place in an ice-water bath to stop the cooking process. As soon as the carrots are cool, take them out of the water and set them aside.
• Repeat this process with the sugar snap peas, baby turnips, ramps and fava beans.
• Once the fava beans are cooled, peel off their skins. Do NOT precook the sorrel.
• Assemble:
• Stir the vegetables, quinoa and sorrel into the hot broth and heat for 1 minute.
• Taste and adjust seasonings.
• Ladle into bowls, garnish with the sesame seeds and serve. Serves 4-6.

FARMER'S MARKET CORN TOSS

Steps:

• Heat olive oil in a large skillet over medium heat. Add onion and red pepper; cook and stir until soft, about 3 minutes. Stir corn, zucchini, and chicken into the onion mixture; cook and stir until all vegetables are crisp-tender, about 5 minutes. Remove skillet from heat.
• Sprinkle parsley and about half the cheese over the vegetable mixture and toss to mix; season with salt and pepper. Transfer the vegetables to a serving dish and top with remaining cheese.

GRANNY'S OLD FASHIONED VEGETABLE SOUP

Steps:

• Cut meat off soup bone; cut in small chunks.
• Brown in 1 or 2 tablespoons hot fat in large kettle.
• Add water and bone; simmer, cover for 1 1/2 to 2 hours.
• Remove bone and skin fat from top of soup. Add vegetables and seasonings and cook an additional 20 to 30 minutes or until vegetables are tender.