Local Recipes

CSA Busting Soup

This recipe is from the Local Kitchen Blog. Rise to the challenge of using every last veggie in your box!


  • 2 tbsp olive oil (or bacon grease, clarified butter)
  • 2 large scallions, white & green parts separated, sliced
  • 1 medium red onion, diced (about 1 cup)
  • 4 medium carrots, scrubbed and sliced on the bias (about 1 and 1/2 cups)
  • 6 – 8 large garlic cloves, roughly chopped
  • 1 small summer squash, seeded and sliced (about 1/2 cup)
  • 10 cups stock, chicken or vegetable (I used a blend of turkey and chicken stocks)
  • 1 small head Savoy cabbage, chopped (about 6 cups)
  • 2 cups green beans, ends trimmed and cut to 2-inch lengths
  • 1, 14-oz can diced tomatoes (or about 2 lbs fresh tomatoes, cored, seeded and chopped)
  • 4 tbsp chopped fresh cilantro
  • 2 tbsp chopped fresh parsley
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp chile flakes
  • 1/4 tsp cayenne pepper
  • Chevre, for garnish


  1. In a large stockpot, add oil, butter or bacon grease and heat over medium-high flame until shimmering, but not smoking. Add onions, white & light green scallions, garlic, carrots and summer squash. Sauté until vegetables soften, about 5 minutes. 
  2. Add stock, cabbage, green beans, tomatoes, herbs and spices. Cover and bring to a simmer over high heat. Reduce heat and simmer, partially covered, until flavors blend and vegetables are tender, about 15 minutes. Taste, adjust herbs and/or spices, and serve hot, garnished with green scallions and goat cheese.

Yields about 4 quarts of soup.