Hearty Winter Vegetable Soup

January is National Soup Month and the brisk weather makes it the perfect time to curl up with a warm bowl of soup. Try this recipe for a hearty winter vegetable soup. Remember that many of these ingredients can be found locally at Wrightstown Indoor Winter Farmers Market, Winter CSAs, and the Doylestown Food Market. Enjoy!

Adapted from Martha Stewart

  • 2 tbs olive oil or butter *
  • 4 leeks, halved and cut into 1-inch pieces
  • 3 celery stalks cut into 1/2 inch pieces *
  • 3 medium carrots cut into cubes *
  • 2 garlic cloves, crushed *
  • 2 pinches of red pepper flakes
  • 5 cups of bone broth, available at the Wrightstown Farmers Market (vegetable or chicken broth will also work) *
  • 1 1/2 cups water
  • 1 pound Winter squash, like butternut or kombocha, peeled and cut into cubes *
  • 2 medium potatoes, cut into cubes *
  • 1 head escarole or dark leafy greens, cut into 1-inch thick ribbons *
  • 2 tbs dill
  • Salt and Pepper to taste

* = ingredients that can be found at our local farmers markets


Heat oil or butter in a large stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, and red pepper flakes, stirring occasional for about 5 minutes. Add the stock and water and bring to a boil.

Add squash and potatoes. Return to a boil. Reduce heat and simmer until vegetables are tender. Stir in escarole and return to a boil. Add herbs. Season with salt and pepper. 

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