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Recipes --> Main Courses --> Farmers' Market Beef Vegetable Soup

Farmers' Market Beef Vegetable Soup

We are big fans of supporting local Farmers’ Markets. Linda got an idea of seeing if she could find all the ingredients for a Farmers’ Market summer vegetable soup, and I think this turned out really well. The only thing she wanted in it and didn’t find at the Market was carrots, but the zucchini and red bell pepper were great additions and added extra flavor.

Yes, we still used a few ingredients that didn’t come from the market like the broth and tomato juice, but it was such a nice change from our typical “winter soup,” where most of the vegetables are frozen and come from a bag. Give it a try! Fresh really does make a difference!


Ingredients:

3 to 4 cups beef broth
1 46 ounce can of tomato juice (we used Red Gold, so at least the tomatoes were raised in IN even if they didn’t come from the market)
4 medium-size potatoes, cut into small chunks
1/2 pound green beans, cut into thirds
1 zucchini, cut into half inch pieces
1 onion, sliced into eights and seperated
1 good sized red bell pepper, cut into half inch pieces
2 ears of sweet corn, blanched with whole kernels removed
1 pound beef cut into 1-inch cubes (we used some sirloin we found at the market)
salt & pepper to taste
several good shakes of red pepper flakes

Ingredients for Marinade:

1/4 cup fresh squeezed lemon juice
1/4 cup dry white wine
1 garlic clove, minced
1/2 cup olive oil

Preparation:

Combine all ingredients in large Dutch oven and after bringing to a boil, reduce heat to simmer for about 2 hours, stirring as needed.

Note: Here is everything you need to know about shucking corn and removing the kernels whole from this video.... Removing Corn Kernels in One Minute