I absolutely love going to the farmer’s market. It is such a joy to visit the different farmers, buy delicious produce, and go home to make a fabulous meal like a Farmer’s Market Soup.

farmer's market soup prep

You might be saying no to soup in the summer, but don’t knock it until you try it! A lovely vegetable soup like this is so light and satiating. It’s one of my favorite lunches for a summer day. You can add your favorites and use what’s in season in your area to create a beautiful soup.

I am a huge proponent of getting to know your farmers. I believe in shopping local, and getting things directly from the source! And nobody knows more about the food than the farmers themselves. Get out to your local market and learn from your farmers!

soup in the pan

Some of my favorite relationships in my life are with my local farmers. If you know me, you know about Froggy Meadows farms. There’s nothing better than getting back to the Farmer’s Market and seeing old friends. Not to mention the delicious food is a perk too!

farmer's market soup in a bowl

If you make this soup, be sure to rate and review it below. And if you want to follow along, head to Instagram and Pinterest for more inspiration!

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farmer's market soup with teri

Farmer’s Market Soup

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  • Author: Teri Turner
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4-6 servings
  • Category: Soup
  • Method: Stovetop
  • Diet: Gluten Free
Print Recipe

Description

I love putting together a great vegetable soup for lunch with everything from the Farmer’s Market!

Ingredients

8 cups chicken broth

1 1/2 cups halved baby new potatoes (pieces should be about ½-inch thick)

12 ounces precooked, smoked sausage (such as Andouille or Kielbasa), cut into ¼-inch slices

2 tablespoons clarified butter

¼ cup chopped shallots

1 ½ cups chopped carrot

3 teaspoons kosher salt, divided

2 cups finely shredded kale, packed

¼ cup chopped yellow bell pepper

1 cup chopped asparagus

1 cup cut sugar snap peas, each cut into thirds

1 tablespoon finely chopped garlic

1 cup crushed canned tomatoes

1 tablespoon tomato paste

Freshly grated Parmesan, for garnish

Chopped fresh parsley, for garnish

Instructions

In a large pot, over high heat, bring the chicken broth to a boil.

 

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.

 

By this time the potatoes should be fully cooked, but check to make sure and continue cooking a minute more if needed. Next, stir the vegetables into the pot. Then add the crushed tomatoes and the tomato paste. Stir and continue to cook for a minute or two, to allow the flavors to blend.

 

Add more salt if needed. Serve with freshly grated parmesan and chopped parsley.