Tag Archives: farmers’s markets

Market Vegetable Soup

This vegetable soup is also known as clean out the fridge soup. Every week, we go to our local farmers’ market and stock up on local produce. Why let any of that produce go to waste??

  

Before any of that produce in the fridge spoils, make soup! Sure, composting is nice and of course good for the environment, but wouldn’t you rather have delicious soup in your belly? For this batch, I literally cleaned out our fridge before shopping day tomorrow. 

Speaking of shopping, every week we go to one of our favorite markets. Either Easton Farmers’ Market (http://eastonfarmersmarket.com) or Emmaus Farmers’ Market (http://emmausmarket.com). If you don’t shop your local farmers’ market you should start! Local produce is better and most importantly, fresher! It hasn’t traveled cross country in the back of a truck. If you are lucky you will even begin to develop a rapport with the vendors like we have. I honestly look forward to grocery shopping. Can you say that?

Now, this more of a suggestion than a recipe. There are no exact amounts and it will change every time you make it. Talk about simple as well!! One tip, once all of the vegetables are in the pot bring it to a boil and then turn all the way down to low and allow it to simmer. The longer it simmers the more the flavors will develop.

For this batch, I started by dicing one large onion and six cloves of garlic. They went into my six quart dutch oven with a few turns of extra virgin olive oil to sauté over medium heat.

I followed with a bunch of carrots, some celery (which admittedly had been in the fridge way too long), several small heads of cauliflower, a few peppers, two different types of mushrooms, four yukon gold potatoes and two large handfuls of swiss chard. This is not necessarily a pretty soup. I just cut everything up and toss it in the pot. The mushrooms and Swiss chard went in last so they won’t overlook.

For the broth I used one quart of home canned tomatoes and four quarts of vegetable stock.  I like to keep the seasoning simple. Allow the taste of all the vegetables to shine. For this batch four bay leaves, salt, pepper and cayenne are all I used.

As a bonus, the house smells delicious!! There is no potpourri that can make a house smell as good a soup simmering slowly on the stove. So next time you think about tossing those vegetables into the compost, or worse, the trash give this soup a try.

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