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

Recipe by CuhabegCourse: SoupsCuisine: NorthwestDifficulty: Beginner

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

192

kcal

Total time

35

minutes

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

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.