Farmers Market Soup Stew

This Farmers Market Soup Stew is the ultimate comfort food, bringing together a vibrant medley of seasonal produce in a rich, savory broth. The dish starts with a foundation of smoky slab bacon and olive oil, infusing every bite with deep, rustic flavor. A colorful array of vegetables, including carrots, onions, leeks, cabbage, and potatoes, simmers slowly until tender and sweet. Split peas add a creamy texture and heartiness, while fresh herbs like thyme, tarragon, and parsley brighten the profile. Finished with zucchini, Swiss chard, and plum tomatoes, this stew is perfect for chilly evenings or meal prep. It&# 226;ÂÂs a wholesome, vegetable-forward meal that celebrates simple, high-quality ingredients transformed into a warming, satisfying bowl of goodness.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Mediterranean

Courses: Soups

Difficulty: Advanced

Servings: 8

Calories: 373.3

Dietary: Gluten-free

Description

This Farmers Market Soup Stew is the ultimate comfort food, bringing together a vibrant medley of seasonal produce in a rich, savory broth. The dish starts with a foundation of smoky slab bacon and olive oil, infusing every bite with deep, rustic flavor. A colorful array of vegetables, including carrots, onions, leeks, cabbage, and potatoes, simmers slowly until tender and sweet. Split peas add a creamy texture and heartiness, while fresh herbs like thyme, tarragon, and parsley brighten the profile. Finished with zucchini, Swiss chard, and plum tomatoes, this stew is perfect for chilly evenings or meal prep. It&# 226;ÂÂs a wholesome, vegetable-forward meal that celebrates simple, high-quality ingredients transformed into a warming, satisfying bowl of goodness.

Ingredients

2 tablespoon Olive Oil
1/2 pound Slab Bacon, Rind

Directions

1
Heat olive oil in a large heavy Dutch oven over medium-low heat.
2
Add the slab bacon and cook, stirring occasionally, for 10 to 12 minutes until crispy and browned.
3
Add chopped carrots, onions, minced garlic, and diced leeks to the pot.
4
Cook the vegetables over low heat for about 15 minutes, stirring occasionally, until they begin to wilt and soften.
5
Stir in the cored cabbage, diced potato, and dried split peas.
6
Cook for another 10 minutes, stirring frequently to prevent sticking.
7
Pour in the chicken broth, add half of the chopped parsley, dried thyme, dried tarragon, salt, and pepper.
8
Bring the mixture to a boil, then reduce the heat to low and cover.
9
Simmer for 30 minutes, allowing the split peas and harder vegetables to soften.
10
Add the diced zucchini to the stew.
11
Continue to cook for another 15 minutes, stirring occasionally.
12
Stir in the sliced Swiss chard and cook for 8 to 10 minutes until the chard is tender.
13
Add the seeded and diced plum tomatoes along with the remaining chopped parsley.
14
Cook for an additional 5 minutes to heat through and meld flavors.
15
Serve hot in bowls, garnished with extra parsley if desired.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 373.3kcal

% Daily Value *
Total Fat 31.3g49%
Saturated Fat 9.0g45%
Cholesterol 26.1mg9%
Sodium 974.4mg41%
Total Carbohydrate 0.8g1%
Dietary Fiber 0.0g0%
Sugars 0.3g
Protein 21.0g42%

* 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: soup, stew, farmers market, vegetable, bacon, split peas, comfort food, hearty, winter, vegan option, gluten free, dutch oven, herbs, thyme, tarragon, meal prep, vegetarian, rustic, homemade

Read it online: https://www.chefs-mate.com/recipe/farmers-market-soup-stew/