My Farmers Market 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!

FARMERS MARKET SOUP

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 SOUP

Steps:

• Place all the prepared vegetables and canned tomatoes in a large stock pot and cover with water or broth by a couple of inches.
• Bring to a bowl, then reduce the heat to a simmer and cook for an hour or two until all of the vegetables are almost tender.
• Add the beans, fresh herbs, Italian seasonings, and season with salt and pepper.
• Continue to cook until everything is tender.
• Serve warm with your topping of choice.

FARMERS SOUP

Steps:

• thaw all meat and start a large pot of water simmering.
• slice potatoes into sizable cubes and carefully place into water.
• bring water to a rolling boil.
• time to start your meat.
• one at a time cook your beef, bratwurst, and bacon in a single pan making sure to save all grease.
• check potatoes, when they are softer but still firm enough to hold shape take the water off of the burner and then pour through a strainer catching potatoes.then pour cold water over them until they cool to room temperature or less.let rest.
• pour milk, butter, and water into a medium pan. keep on low heat making sure to stir continuosly to avoid burning.
• pour olives into a strainer and wash. after washing olive juices out dry thoroughly.
• check that butter is melted.
• put potatoes, meat, grease, and olives into your milk base.
• add seasonings, I prefer garlic and onion powder with oregano but you can use whatever you like.
• bring to a light boil bubbling throughout.
• enjoy.

MY FARMER'S MARKET SOUP

Steps:

• Soak bean mix over night in water, be sure that the beans are good and covered with water because they will expand.
• Drain bean mix and put into a dutch oven with 1 qt or so of fresh water.
• Be sure water is at least a inch over the beans.
• Add ham hock.
• Add onion and garlic.
• Cook at a simmer for 2 1/2 to 3 hours, covered.
• Add rotel and tomatoes.
• Cook for 30 more minutes or until your cornbread is done.
• You may add some diced ham if you like.