More and more farmers’ markets are staying open practically year around here in the greater Portland area because of customer demand for fresh, locally grown produce. The market I participated in for many years just recently changed its schedule from opening on Mother’s Day weekend and running to Thanksgiving to being open 10 months, February to Thanksgiving. Those winter months would have been way too cold for me as a vendor, but as a customer I can bundle up and dash in and out…long enough to gather up essentials and say hello to friends.
I was in the mood for a hearty vegetable soup so chose a good variety of root veggies at DENOBLE FARM’S booth. If you aren’t familiar with this group of vegetables…especially parsnips, turnips, rutabagas and celery root …this is a great way to try them. You will be amazed at how much flavor they add to soups and stews. I picked up a fresh baguette and some cheese and was on my way home in a flash. Canned broth makes a decent soup but homemade stock is what it’s all about. I bought enough soup vegetables for a pot of stock as well. Soup bones used to be so common in most grocery stores and could be bought cheap…not any more. I chose oxtails for the stock and had plenty of meat to add to the pot. At the end of the cooking time if your soup is too thick just add a little more stock. I wanted to thicken the soup just a bit so gave it a few second blast with an immersion blender and that did the trick.
IT’S A SOUP KIND OF DAY…WHAT’S YOUR FAVORITE?
Photo by DeNoble Farms
- 12 cups or more beef stock, purchased or homemade
- 3 tablespoons olive oil
- 1 medium onion, large dice
- 2 cloves garlic, finely chopped
- 1 medium carrot, peeled and thinly sliced
- 1 small celery root, peeled and diced
- 1 medium rutabaga, peeled and diced
- 1 medium turnip, peeled and diced
- 1 medium parsnip, peeled and diced.
- 1 large russet potato, peeled and diced
- 1 14 ounce can diced tomatoes
- 1 14 ounce can white beans, drained and rinsed
- 2 tablespoons red wine vinegar
- 2 bay leaves
- pinch red pepper flakes
- ⅓ cup fresh parsley, chopped
- salt and pepper to taste
- Heat the oil in a large soup pot over medium heat. Add the onions and sauté until soft, about 3 minutes. Add the garlic and sauté 1 more minute. Add the celery root, carrot, rutabaga, turnip, and parsnip and saute over medium heat for about 5 minutes. Add white beans, tomatoes, beef stock, parsley,bay leaves, red pepper flakes and salt and pepper to taste. Simmer for 45-60 minutes until vegetables are tender. Add more stock if soup is too thick. I give the soup a blast or two with my immersion blender to thicken it just a little bit.
That looks so warm and hearty.
That’s neat that the market is open more months. I love visiting farmer’s markets.
This looks amazing. I’m in San Diego so we have farmers markets all year long too (so lucky!). This soup looks so heart and delicious.
Liz @ Virtually Homemade recently posted..Crescent Dough Breakfast Skillet
Perfect soup for a cold, rainy day, Cathy. I love oxtail soup…we ate it so often when we lived in Germany. And, they are expensive to buy now also. Beautiful soup.
Susan recently posted..Snickerdoodle Muffins
Look delish. Celery root is on my list since it is new to me. I have heard great things about it and I have fomo – (fear of missing out).
Madonna/aka/Ms. Lemon recently posted..Mini Almond Cake
Oh Man, does that ever look good, Cathy! I used to use turnips in my beef stew all the time…I think it was from a James Beard cookbook (which I foolishly loaned out to my former DIL & NEVER GOT BACK, LORI D.!!)
You’ve made me VERY hungry with this photograph, I hope you know. LOL
Thanks for the recipe!
rettabug recently posted..Happy New Year’s Eve, 2013!!!
Oh, this soup would hit the spot on this cold rainy night, Cathy! It sounds divine!
this looks wonderful and its great the farmers market is open
rebecca recently posted..A Flourishing Porto Alegre Garden
This soup is right up our alley..colder days ahead..I’m in:)
Monique recently posted..I really like this show..Downton Abbey~
Root veggies are the best. full of flavor and easy to use! This looks hearty and filling and just damn good!
Abbe@This is How I Cook recently posted..Colorado’s Best Hash or Need I Say More?
I just printed the recipe and I have some beautiful root veggies in storage asking to be used in a hearty winter soup. I belong to a CSA and am looking forward to start of the next subscription in June.
Debbie@Mountain Breaths recently posted..Happy New Year!
It’s turning cold (for here) tomorrow and a hearty vegetable soup sound perfect. It looks fabulous.
Sam
Sam @ My Carolina Kitchen recently posted..Chicken Cutlets with Tarragon Mushroom Sauce
Sadly, I just can’t make it to our local’s farmer’s market, because of where I live. My local, LOCAL farmer’s market is closed from December through March. I so miss it, too. I love to make soup, and we share a similar type of recipe. Soup, a hearty loaf of bread and a salad makes a well-rounded meal, in my book. This one is gorgeous in color and flavor…and healthy, too!
Foodiewife recently posted..Sour Dough Bread Rolls
Looks delicious! This would be perfect for dinner tonight – it is super cold here today!
Stephanie @ PlainChicken recently posted..Sausage & Grits Chowder
Sounds like a nice hearty soup Cathy, I especially like the addition of beans:@)
A bowl of hot soup with a baguette and some cheese sounds like a perfect meal for today! Yum:)
Blessings,
Aimee
PS: Happy New Year to you Cathy!
Sounds like a delightful winter meal Cathy. I love that your farmer’s market stays open so much of the year. Love that photo of the veggies. It
s funny how just a pile of vegetables can be so artistic!
Hi Cathy….that looks almost like a minestrone except for the root vegetables…I love rutabaga and I use it when I make Scotch Broth….it does add a great taste to the soup….I will have to try this recipe….
Suzanne recently posted..A SHOUT OUT TO TED TURNER….and a Big Thank You!!
My tummy has been a little crazy the last couple of days so this looks really good to me at the moment.
Lulu recently posted..On To Napa
Love your soup Cathy, I really like my immersion blender by the way. It is perfect for creamy soups. Glad your farmers’ market is open longer.
Penny recently posted..Crock Pot Balsamic Shredded Beef
We have a winter market in Milwaukee that I have yet to visit! Getting some wonderful root vegetables would be the best reason to visit. Your soup sounds like the perfect way to use them in the winter!
Susan recently posted..Crispy Stuffed Baked Potato Skins
I love that it’s open for 10 months now! This soup looks comforting and so delicious Cathy.
Pam recently posted..Honey, Lime, and Sriracha Chicken Skewers
Sounds yummy! Perfect for winter!
xo
Sheila
This sounds very good!
Cathy, I’ve made a soup like this before and didn’t save the recipe. It’s delicious. I’m loving the red wine vinegar in this recipe. Pinned. And lucky you for that Farmer’s Market. I have to wait till late June or any local veggies here.
Lea Ann (Cooking On The Ranch) recently posted..La Sandia Restaurant Tamale Festival
This is a beautiful soup. Since I started gardening about two years ago, have really developed an appreciation for root vegetables. They are indeed a beautiful thing.
As always, tanks for sharing.
Velva
Velva recently posted..Savoring the Season: Lemon Chicken Orzo Soup
I feel so fortunate to live in Florida where our farmers markets are open year round. Besides, Whole Foods is a gem of a store for fresh local produce. Your root veggie soup looks so warm and filling, Cathy. Love the variety of veggies in it. With some crusty bread, I’d be in heaven.
( Love my blue plate too, Cathy. It’s from my majolica collection. When styling food photos, which I’m not very good at, I forget those plates…every once in a while I remember!)
How appetizing, Cathy! Hot homemade soup is the best on a cold winter day.
~Judy
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