Farmer Soup

farmers soup

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.

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