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50 "Must-Try" FARMERS MARKET RECIPES! Whether you are looking to use up your CSA box or branch out with some new produce- this list will inspire you to start cooking more seasonally and locally! | Feasting at Home #farmersmarket #farmersmarketrecipes #seasonalrecipes #csa #csarecipes #farmersmarket #farmersmarketfood

50 Farmers Market Recipes!

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  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 8 cups 1x
  • Category: soup, dinner ideas,
  • Method: stovetop,
  • Cuisine: american
  • Diet: Vegan

Description

50 Must-try Farmers Market Recipes featuring seasonal produce! Many are vegan or vegan adaptable. A great way to try new veggies or use up. your CSA box! Vegetable Soup


Ingredients

Units Scale
  1. 12 tablespoons olive oil
  2. 1 medium onion diced ( or a large leek)
  3. 2 cups diced carrot (2 medium carrots)
  4. 2 cups diced celery (2 stalks)
  5. 1 cup diced fennel bulb (optional)
  6. 4 cloves garlic rough chopped
  7. 1 tablespoon fresh thyme ( or oregano or tarragon- or sub 1 1/2 teaspoons dried thyme, or dry Italian seasoning or Herbs de Provence )
  8. 2 tablespoons white wine, vermouth, sherry cooking wine- all optional (feel free to leave out)
  9. 2 cups diced zucchini or yellow summer squash
  10. 2 cups chopped green beans
  11. 1 ear corn, kernels cut off
  12. 4 cups veggie stock or broth, chicken or beef stock, or bone broth
  13. 2 cups water
  14. 2 bay leaves
  15. 1 teaspoon kosher salt

Garnish:

  • 1/4 cup fresh Italian parsley ( or basil ribbons)
  • 1/2 teaspoon of lemon or vinegar ( at the end)
  • pepper, cayenne, or chili flakes to taste
  • a drizzle of olive oil, gremolata or grated pecorino cheese

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.


Instructions

  1. In a large pot or dutch oven, heat oil over medium heat. Add onion and saute until deeply golden and fragrant, 5 minutes.
  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.
  3. Add zucchini and green beans ( and optional tomatoes, cabbage, potatoes, or bell pepper) stock, water, bay leaves and salt. ( You will add the corn later).
  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.
  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.
  6. If broth tastes bland, it probably needs salt and acid 😉
  7. Serve with a drizzle of good olive oil, crusty bread, or shaved parmesan or pecorino. Or try it with Gremolata ( Italian herb sauce) – a delicious way to finish the soup!

Notes

Feel free to swap out other veggies, being thoughtful about the size you cut them and cooking times.

Feel free to add 1/2 cup quinoa (uncooked) or cooked beans to add heartiness.

Feel free to add a big handful of chopped greens ( spinach, chard, arugula) to the soup at the end!

Other additions and flavorings:

INSTANT POT Instructions:

  1. Using the saute function, heat oil and add onion and saute until deeply golden and fragrant, 4-5 minutes.
  2. Add carrots, celery, fennel, garlic and thyme. Stir 2 minutes.  At this point you could splash with white wine, dry vermouth, sherry wine ( all totally optional) just a couple tablespoons and cook it off for a minute.
  3. Add zucchini and green beans ( and optional tomatoes, cabbage, potatoes, or bell pepper) stock, water, bay leaves and salt. ( You will add the corn at the end).
  4. Pressure cook on high for 4 minutes. Manually release and set back to “saute”.  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 broth tastes bland, it probably needs salt and acid 😉
  5. Serve with a drizzle of good olive oil, crusty bread, or shaved parmesan or pecorino. Or try it with Gremolata ( Italian herb sauce) – a delicious way to finish the soup!

Nutrition

  • Serving Size: 2 cups- with veggie broth
  • Calories: 192
  • Sugar: 13.4 g
  • Sodium: 838 mg
  • Fat: 8.1 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 29 g
  • Fiber: 6.7 g
  • Protein: 4.6 g
  • Cholesterol: 0 mg