Farmers' market soup



10 min


11 cups (2.75 L)

* PLUS Cooking time: 40 minutes
Farmers' market soup

© Royalty-Free/Masterfile


  • 500 g sausage , such as Italian, chorizo or wieners
  • 1 onion , chopped
  • 2 stalks celery , chopped
  • 8 cups chicken broth
  • 2 potatoes , diced
  • 2 carrots , sliced
  • 1 small celeriac , or parsnip, peeled and chopped (optional)
  • 8 large basil leaves , coarsely chopped, or 1 tsp dried basil
  • 1/4 tsp ground black pepper , or cayenne pepper
  • 3 cups shredded kale , swiss chard, or green cabbage


  • If using fresh sausage such as Italian, remove from casing and crumble. Coat bottom of a large soup pot with cooking spray. Add sausage and lightly brown over medium heat, stirring often.
  • When sausage is browned, drain off fat and discard. Or cut wieners or other cooked sausages into thin coins and place in pan. Add onion and celery and cook, stirring often, until onion has softened, about 5 minutes.
  • Stir in broth, then add potatoes, carrots, celeriac, basil and pepper. Bring to a boil and skim off any foam. Reduce heat so mixture simmers, covered, about 20 minutes.
  • Stir in kale and continue cooking until tender, about 10 minutes more. Taste and add salt, if needed. Covered and refrigerated, soup will keep well for 3 days or it can be frozen.

Nutrition (per serving)

  • Calories
  • 148,
  • Protein
  • 11 g,
  • Carbohydrates
  • 10.2 g,
  • Fat
  • 7 g,
  • Fibre
  • 1.4 g,
  • Sodium
  • 849 mg.

Links of wieners and maple-flavored breakfast sausages nestle next to exotic lamb sausages and searingly hot chorizo at farmers’ market stalls. For this hearty soup, choose chorizo for a spicy Cajun taste, Italian sausages for Mediterranean flair or wieners for kid-pleasing fare. Then bake our Cheddar cheese scones (this recipe is also available in the Recipe File) while the soup is simmering.