Scroll through my Soups & Stews index, to find many choices.
My mother used to make Bean & Barley soup, my father's favorite. He used to say it was "stick to your ribs" soup. Not sure what that really meant, but thick hearty soups say to me..."warm me up from the inside" soup. My favorite legume to add is the lentil, and you will find quite a few variations in the index. But this one is the best yet.
Getaway Farm Meat Mongers at the Seaport Farmers Market. Not only do they do their own butchering... I've mentioned Ben the Butcher and the rest of the gang often... they make their own ground beef and pork and, even better, their own sausages... thus my new addiction...freshly made Chorizo sausages, which are great on the grill and absolutely lovely turned into meatballs for this hearty soup. The vegetables came from several market vendors as well as from my daughter's vegetable garden. How lucky am I to have so many options!
Meat Index, And if those aren't enough choices, I have more pinned on Pinterest to try, food apps on my iPad to search, plus lots of cookbooks sitting on my shelves and counters to flip through.
I discovered Epices de Cru spices distributed by Costas Halavrezos at the Historic Farmers Market a number of years ago . A pinch of this or that turns the simplest, most basic dish into a heavenly trip to somewhere far away and yet as close as your kitchen.
Riverview Herbs, the garlic from... well there are at least four vendors, plus my daughter, who had a wonderful harvest this year. The mushrooms are from Selwood Green Farms (here's the chat with Norbert Kungl and his lovely wife Minga).
Hopefully, I've tantalized your taste buds enough to get you to be a keen supporter of local farmers and purveyors at your farmers markets.