Loading... Please wait...
Celebrating 30 Souper Years!

Call Us Toll-Free: 1-800-300-SOUP (7687)

Farmer’s Market Vegetable Stew Recipe

Shop your local farmer’s market and prepare this splendid late summer supper.


  • Olive oil or grape seed oil for sauteing vegetables
  • 1 large purple/red onion, chopped
  • 2 ears fresh corn
  • 1 cup fresh spinach leaves
  • 1 pound sweet Italian turkey sausage
  • 2 small eggplants or 1 large, cut up
  • 1 pint small patty pan squash or zucchini, ends cut off, cut in quarters
  • 8 ounces sliced mushrooms
  • 1 large tomato, diced
  • 1/2 cup crumbled feta cheese
  • 1 cup fresh basil leaves snipped into strips
  • 1 cup chicken broth

Vegetable Stew Recipe Directions:

  1. Heat 1 – 2 tablespoons oil in large skillet and saute onion.
  2. Spread onions at bottom of large casserole or 2 medium baking dishes.
  3. Cut kernels off cobs and sprinkle on top of onions.
  4. Sprinkle fresh spinach leaves on top of onion.
  5. Crumble and saute turkey sausage in skillet.  When lightly browned spread it in the casserole.
  6. Heat additional 4 tablespoons of oil and saute eggplant until lightly browned.  Layer eggplant into casserole.
    OR, Toss chunks of eggplant and mushrooms in 4 Tablespoons oil.  Place onto baking sheet and roast in 450 degree oven about 18 minutes.  Use spatula to remove and spread in the casserole.
  7. Add 2 tablespoons of oil and saute mushrooms.  Layer them into casserole.
  8. Sprinkle diced tomato, feta cheese and basil on top.
  9. Pour over broth, cover, and bake for 45 minutes at 350 degrees.
  10. Remove foil and serve with crusty Italian bread!