Posted by on Aug 17, 2012 in | 10 Comments

There is a stand at the Farmer’s Market that sells freshly shucked peas; creamers, purple hulls, and pinto beans.  It instantly woke my desire for soup and cornbread so we collected sweet vidalia onions, jalapenos, several ears of fresh corn, a basket of ripe red tomatoes, zucchini, potatoes and purple hull peas, all the ingredients for a delicious soup.

Especially for an all-vegetable soup, homemade broth will add a ton of flavor.  Onion, carrot, celery, parsley, and garlic are common base ingredients, you probably have a few ragged specimens lying around, while a tomato and a few corn cobs will sweeten the broth and reinforce the flavors of the soup.

Whatever you find fresh at the farmers market, that is what you can use here.  We enjoyed warm bowlfuls with zucchini corn muffins on a day that was only 98 degrees, a break from the heat on a North Texas day.

Late Summer Market Soup

1 small onion, chopped

1 carrot, chopped

1 or 2 jalapenos, seeded and chopped into tiny pieces

2 fresh tomatoes, chopped

1 pint purple hulls, black eyed, or creamer peas

4 ears fresh corn, cut from cob with a sharp knife

2 small potatoes, peeled and cut into small chunks

Vegetable Corn broth, recipe below

Film the bottom of a large pot with grapeseed or olive oil.  Add onion and carrot and saute until tender, 5-7 minutes.  Add jalapenos and tomatoes and cook a few more minutes, until tomatoes release their juice.  Add peas, corn, potatoes, and broth to cover.  Cover and simmer until vegetables are tender, at least 45 minutes and up to a few hours to effectively blend the flavors.  This soup is also good the next day.  Season before serving with salt and pepper, to taste.  Serve with warm corn bread.

Vegetable Corn Broth

Fill a large soup pot with water, about 6 cups.  Add one large onion, cut into eighths, a few roughly chopped carrots, a stalk or two of chopped celery, one smashed garlic clove, one tomato cut into quarters, 2 corn cobs, a few sprigs of parsley and/or thyme, and freshly ground black pepper.  Bring to a boil and remove any foam that floats to the surface.  Lower heat to a simmer for 45 minutes.  Strain and reserve.  Can be refrigerated for up to a week or frozen for up to a few months.

10 Comments

  1. Marisa
    August 18, 2012

    Finally…. the recipe! I think in spirit of my home state- I’ll make & add some Hatch green chili..Yummmm…

    Reply
  2. Jessie
    August 18, 2012

    Good idea! I’m sure they will taste great! :)

    Reply
  3. Sally
    August 19, 2012

    You are Sooo talented! I just made a pb&j sandwhich and took a photo of it with my daughters fisher price camera… ;-)

    Reply
    • Jessie
      August 19, 2012

      Haha, you’re hilarious! I love pb&j!!! :)

      Reply
  4. erin @ yummy supper
    August 22, 2012

    Jessie, now that’s what I’d call a bowl of hearty veggie deliciousness! Oh, I so don’t want summer to end.
    -Erin

    Reply
    • Jessie
      August 23, 2012

      Erin, that is the perfect description. Summer seemed to go by especially fast this year, I’m not quite ready for it to end either.

      Reply
  5. Kankana
    August 23, 2012

    That a comforting bowl and I love the photo. Beautiful lighting!

    Reply
    • Jessie
      August 23, 2012

      Thank you Kankana!

      Reply
  6. Words Of Deliciousness
    August 26, 2012

    My kind of soup. I love all the vegetables.

    Reply
  7. Russell at Chasing Delicious
    August 27, 2012

    Oh I suddenly have a huge craving for this soup! It sounds so good!

    Reply

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