cooking · Dinner · Plant Based Diet

Farmers Market Soup

Can I say I am excited? It is only about 2 weeks from our local farmers market opening for the season! And now I live within walking distance as well – yay! We had this soup recently and all it did was have me wistfully sighing over having to wait for the market to open!


Farmers Market Soup


  • 4 cups vegetable broth
  • 2 ears corn
  • 1 medium zucchini, thinly sliced
  • 1 Tbsp garlic, diced
  • ¼ tsp ground black pepper
  • 14-15 ounce can garbanzo beans, rinsed and drained
  • Hot sauce


Remove the husks and silk from corn, cut kernels off the cobs. Add the broth, corn kernels, corn cobs, zucchini, garlic, black pepper and garbanzo beans to a large saucepan. Bring to a boil, reduce heat to medium and simmer for 10 minutes. Remove and discard corn cobs, season to taste with hot sauce.

Serves 4.

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