Farmer’s Market Very Veggie Soup
Going to the farmer’s market is one of my favorite things, especially when I visit my hometown. Set with a plan to get mushrooms, Mama Paige and I head out on a morning adventure to the farmer’s market. Once we get there and see all the amazing vegetables, our mushroom run somehow turns into a full veggie splurge. And, who could blame us? Supporting local farmers and getting delicious fresh veggies - it’s a win-win!
One day, I received a call from Mama Paige, excited about her vegetable haul and the delicious soup to come. Even though I didn’t know exactly what she picked up, I knew it would be good! So, I requested the recipe. When I cannot go home in the Fall, soups like this one brings back the feeling of home and the excitement of veggie runs with Mama Paige. I am excited to share this recipe with you and hope the Farmer’s Market Very Veggie Soup keeps you warm on the crisp Fall days.
It’s Just Soup.
No matter the season, soups are my favorite! What makes this recipe special is that you can put whatever you want in it. Go to your local farmer’s market (following established safety precautions in your state) or order a box of veggies from your local farm to get inspired. Then, add whatever looks good in your pantry or fridge - beans, onions, that leftover celery you bought for that one recipe but is now going bad because you can only drink so much celery juice. It can all go in! You will be surprised how amazing your soup will come out. And, if you don’t find anything, we’ve got the recipe for you below!
Let’s Make Soup!
Before you begin making the soup, prepare the veggies. Whether they are fresh from the farmer’s market or sitting in the fridge a little too long, they probably need a good rinse. Rinse the kale, carrots, and green beans. Cut or snap into bite-sized pieces and set aside.
Next, place whole tomatoes in boiling water for 2 minutes. Use a large ladle to pull them out of the hot water and place it into a bowl of cold water. Once the tomatoes are cool enough to handle, peel the skin, deseed, and dice. Set aside.
Now, let’s make some soup! In a large soup pot, sauté the white onions and garlic in olive oil over medium heat for about 2 minutes. This will set the base of the flavor for your soup. Add in the kale and tomatoes. Cook for another 5 minutes. Then, add the remaining vegetables and beans. Bring to a boil. Once boiling, add in the seasonings. Stir to incorporate. Bring heat down to medium for 15 minutes and then down to simmer for another 15 minutes.
Lastly, use a fork to check the tenderness of the veggies. If the veggies are not tender, cook in 5-minute increments until tender. Also, check the soup for the consistency you’d like. If it is not “soupy” enough for you, add more water to meet your desired consistency.
Keeps well in the fridge for a week, but it won’t last that long.
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Farmer's Market Very Veggie Soup
Ingredients:
- 2 Tbs. Olive Oil
- ½ C. white onions, diced
- 1 Tbs. garlic, minced
- 3 Kale leaves, de-stemmed and cut into pieces about 1-inch squares
- 2 tomatoes, blanched to remove the skin, deseeded and diced.
- 8 C. water
- 4 Tsp. vegan chicken broth base powder
- 1 C. fresh green beans, snapped into 1-inch pieces
- 2 stalks of celery, sliced into slightly smaller than bite-sized pieces
- 1 C. carrots, coin-sized slices
- 1 C. white potato, peeled and diced
- Corn niblets cut from 1 ear of corn
- 1 can Cannelloni beans, 15-oz, drained
- 1 Tbs dry sherry
- ½ Tsp smoked salt
- 1 Tsp black pepper (coarse)
- ½ Tsp dried oregano
- ½ Tsp dried basil
- ¼ Tsp fennel seed, muddled (or whole)
Instructions:
- Prep your tomato by blanching them in boiling water for 2 minutes to remove the skin.
- Wash and prep other vegetables. Then set aside.
- Set a large soup pot on medium heat.
- Add oil, onions, and garlic. Sauté for 2 minutes
- Add kale leaves, tomatoes. Sauté with garlic and onions for about 5 min.
- Add water, vegan chicken broth base, green beans, celery, carrots, potato, corn, and beans. Bring to a boil.
- Season with dry sherry, smoked salt, oregano, fennel seed, and basil. Then, turn down the heat to medium and cook for 15 minutes.
- Turn down heat to simmer and let cook for 15 minutes.
- Check for vegetable tenderness. If not fork-tender, cook another 5 - 10 min.
