Farmers’ Market Vegetable Soup

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

This is a basic method for a hearty, peasant-style soup; you can use it with any combination of vegetables in season.


  • 2 tablespoons olive oil
  • 3 medium-large onions, peeled, halved, and sliced
  • 2 leeks,


  1. Heat the oil in a large pot or casserole over medium heat. Add the onions, leeks, carrots, garlic, salt, thyme, pepper flakes, and tarragon. Reduce the heat to low; cover and cook slowly or sweat, stirring occasionally, until the vegetables begin to soften and release some of their moisture, about 10 minutes.
  2. Stir in the potatoes, broth, and water