Soups

Sausage, Kale and Potato Soup

Italian sausage infuses this simple soup with flavor, and you can choose hot or sweet sausage, depending on your taste for heat. It all comes together in under 30 minutes, and is even better after a day or two in the refrigerator.

Vermont Onion Soup

A warm, classic soup using Vermont cheddar cheese!

City Market's Vermont Cheddar Ale Soup

You can choose any dark beer you like for this recipe, but we recommend the Queen City Yorkshire Porter.

Miso Mushroom Soup

This soup is deceptively flavorful for how simple it is to make. Oyster and brown beech mushrooms are great for flavor and texture, but you can switch it up with your favorite varieties.

Goat and Yellow Split Pea Curry

Sate Thar Hin recipe from our Novermber 2016 class, A Mosaic of Flavor: Burmese Goat and Split Pea Curry w/ Tomato Salad! 

Farmhouse Bean Soup

Use beans from our Bulk Department, or use canned beans for a fast and tasty weeknight main dish. Just add a side salad and a plate of corn tortillas. 

Turkey and Sweet Potato Chili

Sweet potatoes are a tasty way to add important nutrients to your diet like vitamin A, fiber and even protein. Substitute your favorite sausage, ground meat or meatless alternative if you prefer. 

Kabocha Squash Soup

Kabocha squash is a type of winter squash, also known at the Japanese pumpkin. It has a green skin, orange flesh and is great for roasting and steaming. 

City Market's Chicken Stock

This recipe makes a delicious stock to use in your cooking!  It was taught in our Bird is the Word: Chicken Breakdown 101 class, led by our Chef and Prepared Foods Manager, Rod Rehwinkel.

Chinese Parsnip Dessert Soup

This recipe was submitted as part of our We ♥ Local Parsnips Recipe Contest by Kate Hambley and Eric Din. Kate and Eric say, "This sweet soup is a traditional Chinese dessert made from taro, a purple potato-like root vegetable. You can substitute humble parsnips or other locally-available root vegetables for an easy, inexpensive, and unusual dessert."

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