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Farmer’s Market Vegetable Soup Recipe

by Jeanette on September 29, 2010 · 5 Comments
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Farmer’s Market Vegetable Soup

I was inspired to make a Farmer’s Market Vegetable Soup this morning after I saw Melissa Clark’s Minestrone with Shell Beans and Almond Pistou recipe in the New York Times.  What appealed to me most about the recipe was that it was a great way to clean out my refrigerator.

I had been thinking about making soup with the overripe tomatoes, shell beans, baby kale and leftover corn on the cob in my refrigerator, so Melissa’s article gave me the extra nudge I needed.  Although I didn’t have any fresh herbs or the ingredients for the pistou, this vegetables soup was tasty as is.


Farmer’s Market Vegetable Soup

Rating: 51

Yield: 4

Feel free to add whatever bits and pieces of vegetables you have in the refrigerator. You can also add cooked chicken pieces and cooked pasta or grains.

Ingredients

  • 1 quart chicken or vegetable broth
  • 1/2 onion, minced
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 1 garlic clove, minced
  • 1 cup tomatoes, cut up
  • 1 cup shell beans, cooked
  • 1 cup corn
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • salt and pepper, to taste
  • 2 handfuls baby kale
  • 1 cup cooked whole wheat Israeli couscous

Directions

  1. Put all the ingredients in a saucepan, except for the kale and couscous. Cook on medium low until carrots and celery are tender, about 15 minutes. Add kale and couscous, and stir just until kale is wilted and couscous is warmed through.
http://jeanetteshealthyliving.com/2010/09/farmers-market-vegetable-soup-recip.html

This recipe has been submitted to GetHealthyCheap.com’s Family Food Fridays Blog Carnival

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Comments

  1. All my favorite veggies. it seems that soup has become your favorite dish lately.

  2. I love soups, just had some for lunch today and it hit the spot! The best part is that I was able to clean out all the fresh vegetables in my refrigerator.

  3. This sounds really good. I love homemade veggie soup. While canning my tomatoes this year I used the extra juice before cooking it down for soup base. It tastes wonderful and such an easy way to get it started.
    Thank you for sharing. Stopping by from Angie's WMWW. Take care and God Bless!!

  4. The extra juices from your home canned tomatoes sound delicious. After cutting the corn off the cob for the soup, I actually threw in the cob itself. It added a really nice sweet taste. Nature's brew is delicious!

  5. This soup sounds awesome, thanks so much for sharing it at Family Food Fridays! Hope to see you again next week! :)

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