Farmers Soup – a simple healthy vegetable soup recipe that is easy to make and loaded up healing nutrients, a great way to use up all those farmers market veggies! Great for Sunday meal prep!
Ingredients
- 1 – 2 tablespoon olive oil
- 1 medium onion diced ( or a large leek)
- 2 cups diced carrot (2 medium carrots)
- 2 cups diced celery (2 stalks)
- 1 cup diced fennel bulb (optional)
- 4 cloves garlic rough chopped
- 1 tablespoon fresh thyme ( or oregano or tarragon- or sub 1 1/2 teaspoons dried thyme)
- 2 tablespoons white wine, vermouth, sherry cooking wine– all optional
- 2 cups diced zucchini or yellow summer squash
- 2 cups chopped green beans
- 1 ear corn, kernels cut off
- 6 cups veggie stock or only water
- 2 bay leaves
- 1 teaspoon salt
Garnish
- 1/4 cup fresh Italian parsley or basil ribbons
- 1/2 teaspoon of lemon or vinegar
- pepper, cayenne, or chili flakes to taste
- 1 tablespoon olive oil
Instructions
Step 1
In a large pot or dutch oven, heat oil over medium heat. Add onion and saute until deeply golden and fragrant, 5 minutes.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
If weggie broth tastes bland, it probably needs salt and acid
Step 7
Serve with a drizzle of good olive oil, crusty bread, or pecorino.
NOTES
Other soup additions: diced tomato, diced bell peppers, diced potatoes, diced cabbage, diced kale, cooked beans ( like chickpeas, white beans, etc) or cooked grain. If going the tomato route feel free to add a tablespoon of tomato paste for extra “tomatoey” richness.
farmers soup
Course: SoupsCuisine: NorthwestDifficulty: Beginner4
servings15
minutes20
minutes192
kcal35
minutesFarmers Soup – a simple healthy vegetable soup recipe that is easy to make and loaded up healing nutrients, a great way to use up all those farmers market veggies! Great for Sunday meal prep!
Ingredients
1 – 2 tablespoon olive oil
1 medium onion diced ( or a large leek)
2 cups diced carrot (2 medium carrots)
2 cups diced celery (2 stalks)
1 cup diced fennel bulb (optional)
4 cloves garlic rough chopped
1 tablespoon fresh thyme ( or oregano or tarragon- or sub 1 1/2 teaspoons dried thyme)
2 tablespoons white wine, vermouth, sherry cooking wine– all optional
2 cups diced zucchini or yellow summer squash
2 cups chopped green beans
1 ear corn, kernels cut off
6 cups veggie stock or only water
2 bay leaves
1 teaspoon salt
- Garnish
1/4 cup fresh Italian parsley or basil ribbons
1/2 teaspoon of lemon or vinegar
Pepper, cayenne, or chili flakes to taste
1 tablespoon olive oil
Directions
- 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.
- 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.
- 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 weggie broth tastes bland, it probably needs salt and acid
- Serve with a drizzle of good olive oil, crusty bread, or pecorino.
Notes
- Other soup additions: diced tomato, diced bell peppers, diced potatoes, diced cabbage, diced kale, cooked beans ( like chickpeas, white beans, etc) or cooked grain. If going the tomato route feel free to add a tablespoon of tomato paste for extra “tomatoey” richness.