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farmers market vegetable soup

#farmers #market #vegetable #soup

Farmers Market Vegetable 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! Make on the stove top or in an Instant Pot. 

farmers market vegetable soup


  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
  • 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.


  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!
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