You know cooler weather prevails in Kentucky because the stalls at the farmers markets are filled with dark green leafy vegetables and copious varieties of root vegetables—the quintessential ingredients for a pot of warm, earthy soup.
Hearty Farm to Table Vegetable Soup is the perfect meal when you need *or want* something fast, nutritious, and delicious. And when you want to support your local farmers!
Guaranteed ready in thirty minutes tops.
And while I’m not getting paid to say this, I want to offer a huge shout out to Nathan Howell at Need More Acres Farm at Community Farmers Market in Bowling Green, Kentucky, for the amazing fresh local #Kentucky vegetables.
Hearty Farm to Table Vegetable Soup
Yield 6 cups
3 tablespoons olive oil
1 teaspoon butter
10-12 swiss chard stems, chopped, leaves reserved.
2 medium carrots, scrubbed and chopped
1 celery stalk, chopped on bias
Dash red pepper flakes
1 tablespoon minced shallot
4 cups vegetable stock
2 potatoes, chopped
Dash dried thyme
Ground black pepper
6 or 7 swiss chard leaves, cut in strips or ribbons
- Add olive oil and butter to a 3.5-quart Dutch oven on medium heat.
- When the butter foams, add the chard stems, carrots, and celery. Stir to coat.
- Add a pinch of red pepper flakes. Stir occasionally for five to six minutes.
- Add the shallots and stir keeping an eye so the shallots don’t brown. Cook about one minute.
- Add the vegetable stock and potatoes.
- Cover with a vented lid. Reduce the heat to medium-low and simmer for twelve minutes or until the carrots and taters are almost fork-tender.
- Add a dash of thyme, salt and pepper, then the thinly sliced ribbons of Swiss chard. Stir.
- Relax. Sip some vino.
- Cook the soup for three to four additional minutes, stirring occasionally, careful not to break up the tender potatoes.
- Taste and adjust with more salt if desired. Serve immediately. Or let cool, cover and refrigerate for later.
Please share this recipe with your friends and family! #lessmeat