Vegetarian

Farmers Market Veggie Soup is for Soup.

Farmers Market Veggie Soup takes 30 minutes to prepare.

Farmers Market Veggie Soup takes 60 minutes to cook.

Farmers Market Veggie Soup makes 8 servings.

The ingredients for Farmers Market Veggie Soup are:

Leeks, 1 leek (wash well!)
Onions, raw, 1 medium (2-1/2" dia)
Garlic, 2 clove (I used elephant garlic)
Carrots, raw, 1 large
Bok Choy, raw-chopped, 1 cup
Turnips, 1 medium
Broth, Vegetable, Organic, 3 cup (one full box)
Celery, raw, 2 cup, diced Leaves included
Red Ripe Tomatoes, 2 medium whole (2-3/5" dia)
Mushrooms, fresh, 2 cups pieces (I used Chantrelles and dried Hedgehog mushrooms)
Red Wine, 4 fl oz
Cilantro, raw, 1/4 bunch (6 tablespoons chopped Prox)

Here is how you make Farmers Market Veggie Soup:

Chop all veggies into bite size slices or chunks. Saute garlic and onion very lightly, no oil. Before they start to stick to the bottom of the stock pot, pour in vegetable stock and red wine. Add the rest of the ingredients, bring to a light boil, cover, reduce heat to simmer. I cooked for 2 hours, but it would have been fine to serve in one. I also removed about 1/4 of the solid veggies at 2 hours, blended them until liquified, and returned them to the pot to thicken the soup.Made approx 8 1-1/2 cup servings.Number of Servings: 8Recipe submitted by SparkPeople user KASHMIR.

The nutritional information for Farmers Market Veggie Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 53.7

• Total Fat: 0.3 g
• Cholesterol: 0.0 mg
• Sodium: 269.0 mg
• Total Carbs: 9.6 g
• Dietary Fiber: 2.0 g
• Protein: 1.9 g

The dietary needs meet for Farmers Market Veggie Soup is Vegetarian