Introducing Start Local, a new recipe series from The Land Connection in partnership with the Illinois Farm Bureau! Each recipe is designed with everyday cooks in mind, using ingredients from your local farmers markets, and filling in the rest with ingredients from the grocery store. So grab your shopping bag, meet your local farmers, and discover what’s in season across Illinois with Start Local!
Fall Vegetable Soup
Servings: 6
Equipment
- Cutting Board
- Sharp knife
- Can opener
- Measuring cups and spoons
- Saucepan with lid
- spatula
- Cook top
- Ladle
- Serving bowls
Ingredients
Farmers Market Ingredients
- 1 medium onion, chopped
- 1 clove garlic, minced (omit if using garlic powder)
- 2 carrots, sliced
- 1 large potato, chopped
- 2 cups green cabbage, chopped
- 2 cups broccoli, chopped
Grocery Store Ingredients
- ¼ tsp garlic powder (omit if using fresh garlic)
- 2 cans (15 oz each) chicken or vegetable broth
- 1 Tbsp olive or vegetable oil optional
- Salt and pepper, to taste
Instructions
- Gently wash produce under cool running water, pat dry, and prepare as directed.
- Combine the carrot, potato, onion, garlic powder, and broth in a saucepan.
- Cover and cook over medium heat until boiling.
- Add the cabbage and broccoli to the saucepan.
- Lower the heat and cook 10-15 minutes, until the vegetables are soft. Season with salt and pepper to taste.
Notes
For added flavor, add 1 Tbsp oil to the saucepan first and sauté the onion and 1 clove minced fresh garlic until transparent, then follow the recipe as directed above.
Substitutions
- Canned chicken or vegetable broth: Homemade chicken or vegetable stock.
The Start Local recipe series is generously supported by Illinois Farm Bureau.
