The snow has barely melted when the harvest begins at Groleau’s Farm Market on Hammond Road in Traverse City. But as it has been since Louis’s great-grandfather started the farm over 100 years ago, the harvest hits its zenith at summer’s end.
There are days when Lynn Groleau doesn’t sit. But this hardworking farm family needs to eat—and what better meal than vegetable soup made from the fresh (or fresh-frozen) veggies grown chemically free right on the farm?
Pair Lynn’s soup with a big slice of crusty bread, and this is one to come home to. (We love this easy, no-knead bread recipe.)
- 8 cups vegetable or beef broth
- 4 cups tomato juice (juice from fresh tomatoes or ready made juice)
- 1 large onion
- Salt and pepper to taste
- 2 bay leaves
- 2 cups chopped tomato
- 1 cup celery
- 2 cups sliced carrots
- 2 cups sweet corn
- 2 cups green beans
- 2 cups peas
- 2 cups diced potatoes
Combine the first seven ingredients and bring to a boil and then simmer for two hours, add the remaining ingredients and cook for another hour. If soup is too thick add more broth.
Find more fall dinner ideas in MyNorth’s recipe directory.
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