FRENCH MARKET SOUP
An old friend gave me this recipe and it is so heart-warming in the cold, winter months. I think it is even more flavorful the next day and it's best made the day before serving. Leftovers freeze well.-Terri Lowe, Lumberton, Texas
Provided by Taste of Home
Categories Lunch
Time 4h50m
Yield 12 servings (4-1/2 quarts).
Number Of Ingredients 14
Steps:
- Sort beans and rinse in cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened., Drain and rinse beans, discarding liquid; return beans to the pan. Add the ham hocks, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3 hours or until beans are tender., Remove ham hocks; set aside until cool enough to handle. Add the tomatoes, onions, lemon juice, garlic and chili powder to the beans. Simmer 1 hour longer., Remove ham from bones and cut into cubes; discard bones. Return ham to soup. Stir in the kielbasa, chicken, wine and parsley. Simmer for 30-40 minutes or until heated through and as thick as desired.
Nutrition Facts : Calories 291 calories, Fat 14g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 840mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 18g fiber), Protein 23g protein.
MY FARMER'S MARKET SOUP
This is from the package of 15 beans that I bought at the Farmer's Market with my own twist. Easy and great for a chilly day with cornbread.
Provided by riffraff
Categories Lunch/Snacks
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Soak bean mix over night in water, be sure that the beans are good and covered with water because they will expand.
- Drain bean mix and put into a dutch oven with 1 qt or so of fresh water.
- Be sure water is at least a inch over the beans.
- Add ham hock.
- Add onion and garlic.
- Cook at a simmer for 2 1/2 to 3 hours, covered.
- Add rotel and tomatoes.
- Cook for 30 more minutes or until your cornbread is done.
- You may add some diced ham if you like.
Nutrition Facts : Calories 34.8, Fat 0.2, Sodium 729.7, Carbohydrate 8.4, Fiber 1.2, Sugar 3.4, Protein 1.1
FARMER MARKET FRESH VEGETABLE SOUP
Make and share this Farmer Market Fresh Vegetable Soup recipe from Food.com.
Provided by That is Dr House to
Categories Grains
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- If using ramps cut stems into 1/2-inch segments and shred leaves.
- broth:
- Heat the sesame oil [do not use dark] in a pot then add all remaining ingredients.
- Cook, covered, over medium heat for 5 minutes.
- Add the water and cook uncovered for 1 to 1 1/2 hours or until the stock has developed good flavor.
- Strain the vegetables out, and season broth to taste with salt.
- The broth can be made up to a few days in advance or used for other recipes calling for vegetable broth or in place of chicken, beef or fish broth in other recipes.
- The vegetables:
- Bring water and salt to a boil in a large pot. Add the diced carrots and cook for 2 minutes, or until tender. Remove with a slotted spoon and place in an ice-water bath to stop the cooking process. As soon as the carrots are cool, take them out of the water and set them aside.
- Repeat this process with the sugar snap peas, baby turnips, ramps and fava beans.
- Once the fava beans are cooled, peel off their skins. Do NOT precook the sorrel.
- Assemble:
- Stir the vegetables, quinoa and sorrel into the hot broth and heat for 1 minute.
- Taste and adjust seasonings.
- Ladle into bowls, garnish with the sesame seeds and serve. Serves 4-6.
Nutrition Facts : Calories 257.2, Fat 4.3, SaturatedFat 0.4, Sodium 1301.7, Carbohydrate 46.5, Fiber 11.9, Sugar 7.2, Protein 11.1
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FARMER'S MARKET SOUP - NOCRUMBSLEFT
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Servings 4-6Total Time 25 minsCategory Soup
- In a large sauté pan over medium heat, add the sliced sausage and cook, stirring occasionally, until browned, about 6 minutes. Remove the sausage from the pan and add it and the sliced baby new potatoes to the pot with the chicken broth.
- To the same sauté pan, still over medium heat, add the clarified butter. Once heated, add the shallots and cook, stirring, for 1 minute. Add the carrot and 1 ½ teaspoons of salt and cook for about 2 minutes, or until the carrot begins to soften slightly.
- Increase the heat to medium-high. Stir in the shredded kale, yellow pepper, asparagus, sugar snap peas and the remaining salt. Cook, stirring, for 3 – 4 minutes, or until the kale has wilted and the asparagus is crisp-tender. Add the garlic and cook, stirring, for 30 seconds more. Remove the pan from the heat.
DELICIOUS FARMERS MARKET SOUP — LOADED WITH NUTRIENTS!
From kellythekitchenkop.com
- 1. Brown meat or sausage in soup pot (unless you’re using roast chicken, beef, or other leftover meat). If using link sausage, you may want to wait to slice it until after browning so the casings don’t fall away from the meat. Remove browned meat or sausage with slotted spoon or spatula, allowing fat to drip back into pot, and set aside.
- 2. Add extra healthy fat of choice to pot if needed, depending on how much rendered from step 1: butter, fat from the top of a jar of bone broth, olive oil, bacon grease, coconut oil, etc.—you should have between 2 to 4 Tablespoons total in there.
- 3. Add aromatic veggies to pot: onions and garlic and also carrots, celery, and/or fennel if using. Sauté for a few minutes to infuse fat with flavor.
- 4. Add meat back in along with rest of the veggies and broth. If you don’t have enough broth to cover everything, add some water. (Note: you could also transfer everything to your slow cooker at this point early in the day, and just let it cook on low until dinner time.)
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