Farmer’s Market Vegetable Soup

Farmer’s Market Vegetable Soup

 

I guess that I am still pretty lucky in that the Farmer’s Market is still going on in my area, and it typically runs until about the middle of December.  During this time, I can still get some really nice fresh vegetables.  Well, the booth that I always go to had a “soup” bunch that costs a whole $5.50.  It contained a carrot, ½ an onion, ¼ head of cabbage, 2 green onions, a turnip root, a small bunch of kale, and a small bunch of turnip greens.  And one more plus, the vegetables are organic!!  Can’t beat that, huh?  Well, I figured that with a few extra ingredients, and some love that I could make a pretty nice and healthy soup that is also 100% vegan!!    Here it is, and I hope that you enjoy …

 

1 tbs olive oil

½ onion, cubed

1 carrot, cubed

2 stalks of celery, cubed

1 turnip root, cubed

2 green onions, diced

1 small bunch of kale

1 small bunch of turnip greens

4 cups of organic vegetable broth, low sodium

8 cups of water

2 15 oz cans of cannellini beans, rinsed and drained

1 cup of whole wheat orzo

1 cup of barley

Sea salt

Fresh cracked pepper

Crushed red pepper, optional

 

In a large stock pot, over medium heat, add in the olive oil.  Once hot, add the onion, carrot, and celery.  Cook for about 5 minutes, stirring frequently.  Next add in the turnip root and cook for 3 more minutes.  Then add in the green onion, kale and the turnip greens.  Once these are added to the pot, add the vegetable broth and the water, bring to a boil.  Season with salt, pepper and crushed red pepper to taste.  Once at a boil, turn to low and continue to cook until the vegetables are tender (about 2 hours). 

 

Since you want this to be a soup, you may find that you need to add more water to the pot (up to 4 more cups, or more … it depends on how thick or thin you like your soup and I like mine a little more thick).  If so, bring the water back to a boil before continuing onto the next step.  Once the water comes back to a boil, add in the barley.  After it returns to a full boil, turn the heat down and simmer for 45 minutes.  Next add in the cannellini beans and the orzo.  Bring the pot back to a boil, then turn the heat down to a simmer, and continue to cook until the orzo is tender (about 10 to 15 minutes).

 

Once ready, serve and enjoy!!

  

Note: Since this is a soup, it freezes pretty well.  You can freeze some of this soup so that you can enjoy it on a cold, rainy day.

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~ by Greg Vick on November 13, 2010.

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