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Prep time: 15 to 20 minutes
Serves: 2

Since I dislike thin, watery soups, I came up with this “dense” soup (without using flour, cornstarch or other thickening agents). Instead, I simply minced three ingredients that I buy from a local farmers’ market. And then… I created this Market Veggie Soup which will please vegetarians and vegans alike!

Ingredients:
2 medium carrots, peeled (ends cut & discarded)
1-1/2 medium zucchini, ends cut & discarded
1/2 medium white or yellow onion
4 tablespoons olive oil
1 medium Russet or Yukon Gold potato
1 vegetable bouillon cube
3/4 cup canned, whole white or pinto beans, drained & rinsed
1-1/2 cups frozen chopped spinach

Prep the Veggies:
1. In a food processor, mince together 1/2 carrot, 1/2 zucchini and 1/2 onion; set aside.

2. Meanwhile, dice the remaining carrot and zucchini; place in a bowl with cold water & set aside.

3. Peel and dice the potato.

4. Add diced potato to veggies in bowl with cold water; set aside.

Make the Soup:
1. In a 4-quart saucepot, heat the olive oil (DO NOT LET IT REACH A SMOKING POINT).

2. Transfer the minced veggies from food processor to hot oil in saucepot.

3. Using a wooden spoon, stir-fry the mixture over medium heat for 1 to 2 minutes.

4. After 1 to 2 minutes or when the mixture has softened, add 3 to 3-1/2 cups cold water to the saucepot.

5. Over medium-high heat, bring the mixture to a boil.

6. When mixture boils, drain the diced veggies in bowl and add them to the saucepot.

7. Crumble the bouillon cube into the soup and stir.

8. When the soup boils, stir in the beans and chopped spinach; cook over medium-high heat until all veggies are tender.

9. Serve Market Veggie Soup with your favorite bread!
Text & Photograph ©2025 Nancy DeLucia Real