FARMER`S MARKET MINESTRONE Submitted by Sarah Lenz Prep

Farmer’s Market Minestrone
Submitted by Sarah Lenz
Prep Time: 30 minutes
Ready In: 1.5 hours
Cook Time: 1 hour
Servings: 10
This flavor-packed soup will fill you up without loading you down with calories and
carbohydrates. Makes a lot and freezes well, so scale recipe according to your needs.
Ingredients:
1 tablespoon vegetable oil
1 large yellow onion, diced
1 ½ cups carrots, peeled and coined
4 large stalks celery, sliced crosswise
1 tablespoon fresh minced garlic (from jar ok)
1 large zucchini, sliced and quartered
½ large head cabbage, chopped
1 cup green beans, sliced 1-inch pieces
½ cup sweet corn
4 cups (1 qt.) vegetarian “chicken flavored” broth
1-2 teaspoons salt
1 teaspoon black pepper
1 (14.5 oz.) can diced tomatoes with oregano, basil and garlic
1 small can tomato sauce with oregano, basil and garlic
1 cup peas
1 can beans of your choice (kidney, red, black, white, black-eyed, etc.)
Directions:
1. In a large stock pot, heat oil over medium-high heat.
2. Add onions and carrots, sauté until slightly tender.
3. Add celery, garlic, zucchini, cabbage, green beans, and corn. Sauté until slightly
tender.
4. Add remaining ingredients. Cover and simmer over low-medium heat until all
vegetables are very tender.
Fall flavors soup: wild rice, apples, onions, gouda, and beer
(Vegetarian)
Submitted by: Danika Hoffmann
Ingredients:
2 onions, diced
1 Apple (any variety, use your favorite), diced
3 cloves garlic, crushed or chopped
5 cups vegetable soup stock
1/2 cup heavy cream
1.5 cups wild rice (cooked)
1 cup shredded smoked gouda cheese
1/2 bottle lager beer (you can drink the other half!)
2 Tablespoons olive or coconut oil
1 Tablespoon butter
2 Tablespoons flour
salt
white pepper
Instructions:
1. Cook wild rice in soup stock with butter.
2. Saute onions and garlic in olive/coconut oil, add apples at the last minute
and saute for just a minute or so.
3. Combine rice, onion/apple/garlic, soup stock and cream (to taste, more cream
if you like)
4. Toss shredded gouda with flour until coated, then mix into soup.
5. Add beer, salt and white pepper to taste.
Enjoy with fresh apple slices on top and rye or sourdough bread if you need
something to dip. mmm!
JML’s Pumpkin Soup Recipe
Submitted by: Joanna Lowinger
Ingredients:
1 small to medium pumpkin
One small yellow onion (approximately 1 cup, chopped finely)
Butter/margarine
¼ to ½ teaspoon Nutmeg
¼ cup Brown sugar
¼ to ½ teaspoon Ground cinnamon
Dash of Salt
16 oz broth vegetable (can also use chicken)
8 oz Heavy Cream or Half & Half
Directions:
1. Cut pumpkin in half, scoop out the seeds.
(Save the seeds to make pumpkin seeds to bake up later if you’d like too.)
2. Place pumpkin halves face-down in a glass baking dish, add about a 1/2” of water to
pan;
Bake at 450º until you can pierce the skin with a fork (45-60 minutes).
3.While the pumpkin is baking, chop the onion into fine pieces & sauté in butter until
lightly brown, when done remove from heat and wait for pumpkin to be done.
4. Scoop flesh out of the shell of the pumpkin with a spoon.
5. Puree or mash up the pumpkin and combine pumpkin with the onion.
6. In large pot combine the pumpkin/onion combination and half of the broth, slowly
heat and add additional broth to obtain your own acceptable soup density. Add in nutmeg, brown sugar and cinnamon. Add a dash of salt.
7. Let soup simmer for 10-15 minutes and taste and adjust seasonings.
Use the heavy cream (or Half & Half) to bring the flavors down if you added too much
flavor.
8. Let soup simmer for an additional 20-30 minutes before serving.
Another Option:
At step 6, replace pot with Crockpot, place on high setting for 15-20 minutes while creating/mixing in seasonings and cream. Once done, reduce to low until you’re ready to
serve. If serving the next day, you can turn off and reheat 1-2 hours before serving,
tasting approximately 30 minutes before serving.
The Best Squash Soup
Submitted by: Sharon Abelson
Serves 4-6
Ingredients:
1/4 cup chopped onion
1 T. olive oil
6 cups cooked squash (butternut, acorn or other sweet kind)
1 honeycrisp apple, peeled and cut into pieces
1 small pear, peeled and cut in quarters
3 cups organic vegetable bouillon
1/4 t. dried marjoram
black pepper, ground, to taste
nutmeg to taste
cinnamon to taste
1/2 pound organic cream cheese (low-fat or regular)
2 T. brown sugar (or more to taste)
Directions:
1. Cook squash - can steam or bake or roast it to yield approximately 6 cups cooked
squash.
2. Saute onions in olive oil. Add cooked squash, bouillon, spices, apple, & pear. Cook
until apple and pear are soft.
3. Use immersion blender to puree soup in pot or remove soup from pot and puree in
blender.
4. Slowly add cream cheese and blend until smooth.
5. Add brown sugar to desired sweetness.
6. Return to pot and heat on low.
Serve with warm fresh baked bread.
Hearty Zuke Soup
Ingredients:
2 or 3 zucchini
2 med. sweet onions
1 smoked sausage
3 med. tomatoes or 2 large
2 cups shredded mozzarella
Sea salt
Fresh ground pepper
Garlic powder
Directions:
1.
2.
3.
4.
of
5.
In a large deep skillet or saute pan, layer diagonal slices of Sausage.
Next, add rounds of zucchini, onion, tomatoes.
Repeat until all ingredients are layered.
Cook on medium heat (let all cook, covered). If not enough liquid add a cup or two
veggie broth.
Top with cheese.
Serve in large soup bowls with a crusty bread to sop up all that lovely juice.
Autumn Vegetable Stew
Submitted by: Amanda Rondeau
I created this recipe years ago in the fall, and it is a favorite at our house.
Ingredients:
4 medium red potatoes
2-3 peeled sweet potatoes
1 white onion
4 celery stalks
4 medium carrots
1 carton vegetable broth (or make your own)
2 small cans diced tomatoes or 1 large can
3 large cloves chopped garlic
1 diced red pepper
1 bunch kale, destemmed and coarsely chopped
1-3 teaspoons dried tarragon*
pinch of dried rosemary
Directions:
1.
2.
3.
4.
5.
6.
to
7.
8.
Cut potatoes, onion, celery and carrots into large chunks.
Put into large soup pot, add just enough vegetable broth to cover.
Boil then simmer until potatoes are cooked but still firm.
Add diced tomatoes, chopped garlic, red pepper, and kale.
Add spices to taste (add the tarragon 1 tsp at a time).
Simmer for at least 15 minutes, until pepper is medium-soft and spices have had time
mix in.
Salt and pepper to taste.
Add additional tarragon if desired.
*Tarragon is the most important ingredient here. I have made this stew at various times
without celery, kale, tomatoes, pepper, or rosemary, and it was fine. But without the tarragon, it isn’t nearly as good.
Serve with crusty warm bread and dill harvarti cheese, and you have the best winter
meal ever.
Crock Pot White Bean & Spinach Soup
Submitted by: Kathy Lewinski
4 -5 servings
Ingredients:
1 1/2 T olive oil
2 yellow onions, chopped
3 cloves garlic, peeled & sliced
1 bay leaf
3/4 - 1 lb smoked ham shank or hock
2 c dry white beans (I used navy beans)
6 c water
3/4 t crushed red pepper flakes
2 t fennel seeds, crushed fine
1 t kosher salt
6 oz spinach, roughly torn
olive oil
Directions:
1. Heat the olive oil in a skillet over medium-high heat.
2. Add the onions & cook until tender about 5 minutes.
3. Add the garlic & bay leaf & cook about 3 minutes more.
4. Put the ham, beans, water, cooked onions, garlic & bay leaf into a crock pot.
5. Turn to high & let cook for 3 hours.
6. Stir in the red pepper flakes, fennel & salt.
7. Let cook for 1 to 2 more hours until the beans are tender & the meat is falling off the
ham bone.
8. Remove the ham bone & break up the meat as needed. (My meat fell right off the
bone & just needed to be broken up a bit with a spoon. There was also a bit of fat to
remove.)
9. Stir in the spinach & let wilt.
10. Drizzle a little olive oil over each serving.
Creamy Chicken Wild Rice Soup
Submitted by: Kathy Lewinski
Makes 4 servings
Ingredients:
1/2 c wild rice
2 T butter
3/4 c onion, minced
1 celery stalk, minced
1 med. carrot, minced
3 T flour
pepper
3 c chicken broth
1 c cream or milk
1 1/2 - 2 c cooked chicken, chopped
1 T fresh thyme
Directions:
1. In a medium saucepan bring 2 c of water to a boil.
2. Add wild rice.
3. Reduce heat to simmer & cover.
4. Let rice simmer for 40-50 minutes until tender.
5. Drain remaining water. Set aside.
6. Melt the butter over medium-high heat in a soup pot.
7. Add the onions, celery and carrots.
8. Let cook, stirring occasionally, until the onions are translucent - about 5 minutes.
9. Add the flour & a few grinds of fresh pepper, stir for 1 minute.
10. Stir in chicken broth & cream.
11. Cook while stirring until bubbly, then stir for another minute.
12. Add in chicken, thyme & wild rice.
Serve with a good crusty bread.
Kale, Potato and Sausage Soup
Submitted by: Carolyn Henry-Johanson
Here is the soup we made from our Farmers’ Market booty this week! All the ingredients
in bold are from the Minneapolis Farmers’ Market (yep, even the celery...local celery was
a revelation!) The inspiration was simply a little over-exuberance in our Market purchases and the need to use them up. This did so deliciously.
Sweat in olive oil:
1/2 large onion, diced
3 carrots, 1/2” dice
1/2-3/4 cup chopped celery
Add:
3 leeks, chopped (white plus some green)
1 head hardneck garlic, peeled and roughly chopped
Cook to soften, season with salt and black pepper, and 1 tablespoon dried oregano, or to
taste.
Add one quart chicken or vegetable stock and bring to a simmer.
Stir in:
1 large bunch kale, ribs removed and leaves cut into 1/4” to 1/2” ribbons
One pint box of small white potatoes, cut in halves or quarters
Brown:
1 pound Tollefson’s sweet Italian pork sausage. Drain.
Add sausage to soup and return to simmer until potatoes are tender, adding more water
or stock if necessary. Adjust seasoning.
Finish with a liberal amount of chopped fresh basil and some grated Parma cheese.
Mmmmmm.
Harvest Soup
Submitted by: Richard Gurska
This soup was the first course at many family Thanksgiving dinners in the past and I get
frequent requests from relatives and friends to make a batch and share it around. It
makes a large quantity, but freezes and thaws well, making it easy to have on hand for
a quick warming meal. I use the balance of the squash and rutabaga in a pan of roasted
root vegetables for a second meal.
Ingredients:
5 medium white potatoes
1 large green pepper
2 sweet potatoes or yams
3 large tomatoes
1 pound carrots
1 14 oz can pumpkin (or 2 cups fresh)
3 turnips
water
4 parsnips
salt and pepper
1/2 rutabaga
TO ADD AFTER COOKING VEGGIES:
1/2 squash (butternut or buttercup)
2c to 1 quart chicken broth
1 large onion
1 pint cream
dill weed for garnish
Directions:
1. Wash, peel, chop/slice all vegetables.
2. Place in very large soup pot with water just to cover.
3. Add 1 tsp. salt and 1/2 tsp. pepper.
4. Bring to boil, lower heat to simmer and cook till vegetables are tender.
5. Drain vegetables, saving cooking liquid.
6. Puree vegetables in small batches in food processor or blender until smooth, returning
each batch to soup pot.
7. Add some of cooking liquid to processing batches, if needed, to aid in processing.
8. Once vegetables are all processed and returned to soup pot add chicken broth until
consistancy is a fairly thick potage.
9. At this point add cream, stirring well, and reheat, but do not boil.
10. When ready to serve garnish individual servings with a sprinkle of dill weed.
This soup can be made through the processing step and then frozen for later use, just
adding broth and cream when thawed. Vegetarians can omit chicken broth and use
more of the cooking liquid in processing.
Buttercup Squash, Chicken & Black Bean Soup
Submitted by: Shannon Meyer
Servings: 10-12
My favorite fall-time, farmer’s market, fresh soup!
Ingredients:
2 Large Buttercup squash
6-8 Skinless boneless chicken thighs
1 Large onion
2 Bell peppers
1-2 Jalapeño(s)
1-10 oz Can black beans
1-32 oz Box, low sodium chicken stock
2 Cups water
2 T Cumin
2 T Chili pepper
1 T Black pepper
Juice of ½ lime
3 Cloves garlic
Directions:
1.
2.
3.
4.
5.
6.
7.
Peel and cut your squash into ½ in. cubes.
Place in large pot, on medium heat with stock and water.
Chop your onion, peppers& garlic; seed and finely chop your jalapeño(s).
Add prepared vegetables, chicken and lime to your squash stock.
Add spices, bring to aboil, turn down and let simmer for 30 minutes.
Add black beans, simmer for 30-45 minutes or until your vegetables are tender.
Remove chicken and cut into bite-size pieces.
(Add salt, cilantro or hot pepper for taste.)