Market Recipies

Hearty Crock Pot Bison Soup

The Hearty Crock Pot Bison Soup recipe comes from www.bisonbasics.com and was prepared by Susan Forrest of Stoney Keppel Bison, for the 2008 OSFM Harvest Bowl Soup Supper.

All you need for this recipe is a crock pot (minimum capacity of 4 ½ quarts), and 20 minutes in the morning.
The soup will be ready to serve 10 minutes after you get home from a day’s work. This is a very economical way to prepare bison, and a great way to introduce it to first-timers. Served with cheese, bread/crackers, or veggie sticks on the side, this recipe will feed at least 6 hungry people for dinner. Read full recipe & add comments

Hot Roasted Red Pepper Chicken Soup

This is the basic recipe for the Hot Roasted Red Pepper Chicken Soup that was served at the October 22, 2008 OSFM Harvest Bowl Soup Supper. (recipe provided by Irwin & Susan Seidman of Susan’s Market Meat Pies & Loafology)

Now I don’t want anyone to think that I am intentionally leaving things out, but the truth is, this was one of those “off the top” recipes, and I didn’t keep notes.  The list of ingredients below should be very close … you may want to play around with salt and pepper to taste and might want to increase or decrease the chili peppers depending on the “heat” level you are looking for. Read full recipe & add comments

Kale Soup

This Kale soup is another great recipe from the 2008 Owen Sound Farmers Market Harvest Bowl Soup Supper.  This one comes from Arwen Greenwood from About Books. Read full recipe & add comments

Creamy Leek Soup with Goat Cheese

This is a take off on a classic French recipe.  I suppose you can cook it in a large soup pot … but this was handed down to be as a crock pot recipe. Read full recipe & add comments