Farm Market Soup Stew

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Servings: 10 Difficulty: Intermediate
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A hearty, vegetable-packed stew that celebrates the best of the farm stand with rustic Mediterranean flavors.
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This Farm Market Soup Stew is a vibrant celebration of fresh produce, turning simple garden vegetables into a deeply satisfying meal. The base of sweet carrots, onions, and leeks is softened in olive oil before hearty cabbage, potatoes, and split peas add texture and substance. Aromatic herbs like thyme and tarragon infuse the broth with a classic Mediterranean warmth, while fresh zucchini and Swiss chard are added at the end to maintain their bright color and tender bite. Perfect for chilly evenings or batch cooking, this stew is naturally vegan and vegetarian, offering a comforting, nutrient-rich bowl that tastes just like home. It’s simple enough for weeknights but impressive enough for guests, relying entirely on the quality of fresh ingredients.

Farm Market Soup Stew recipe image
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Farm Market Soup Stew

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 10 Calories: 127.8

Description

This Farm Market Soup Stew is a vibrant celebration of fresh produce, turning simple garden vegetables into a deeply satisfying meal. The base of sweet carrots, onions, and leeks is softened in olive oil before hearty cabbage, potatoes, and split peas add texture and substance. Aromatic herbs like thyme and tarragon infuse the broth with a classic Mediterranean warmth, while fresh zucchini and Swiss chard are added at the end to maintain their bright color and tender bite. Perfect for chilly evenings or batch cooking, this stew is naturally vegan and vegetarian, offering a comforting, nutrient-rich bowl that tastes just like home. It&# 226;ÂÂs simple enough for weeknights but impressive enough for guests, relying entirely on the quality of fresh ingredients.

Ingredients

Directions

  1. Heat the extra virgin olive oil in a large, heavy-bottomed pot over medium-low heat.
  2. Add the halved carrots, chopped onions, minced garlic, and sliced leeks to the pot.
  3. Sauté the vegetables gently for 15 minutes, stirring occasionally, until they begin to wilt and soften.
  4. Stir in the chopped cabbage, diced potatoes, and dried green split peas.
  5. Cook the mixture for another 10 minutes to toast the peas slightly and blend the flavors.
  6. Pour in the vegetable broth, add half of the chopped parsley, thyme, tarragon, salt, and pepper.
  7. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
  8. Add the chopped zucchini to the pot and continue simmering for 15 minutes.
  9. Stir in the Swiss chard (or spinach) and cook for 8 to 10 minutes until tender but still vibrant.
  10. Fold in the diced plum tomatoes and the remaining fresh parsley.
  11. Simmer for 5 final minutes to meld all the flavors together.
  12. Serve piping hot, garnished with additional fresh herbs if desired.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 127.8kcal
% Daily Value *
Total Fat 7.8g12%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 103.5mg5%
Total Carbohydrate 15.0g5%
Dietary Fiber 4.2g17%
Sugars 7.1g
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: farm market, soup stew, vegetarian, vegan, mediterranean, comfort food, split peas, cabbage, zucchini, swiss chard, potato, carrot, leek, herbs, healthy, meal prep, winter soup, plant based, rustic, homemade
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