PLANT-BASED, farm-to-table SOUPS

We will not be making our plant-based, oil-free soups for this season.  However, we will be publish soup ideas and recipes via our blog.  Click here to read our blog! 

Plant-based soups

Our plant-based, oil-free soups...

Harvest Vegetable: butternut squash, kale, carrots, tomatoes, onion, veggie broth, celery, garlic, seasoning includes a mix of onion, garlic, bell pepper, sea salt, black pepper, cumin, coriander, oregano, cilantro.

Sweet Potato & Carrot: sweet potatoes, carrots, veggie broth, ginger, onion, garlic, sea salt

White Bean Chard: Swiss chard, raw northern beans, onion, tomato, veggie broth, garlic, oregano, white pepper, red pepper flakes (*see Nutritionals below)

Butternut Squash: butternut squash, vegetable broth, onion, garlic, garlic powder, thyme, sea salt, black pepper.

Kale Lentil: dried lentils, kale, carrots, onion, garlic, veggie broth, white pepper, cumin, coriander, sea salt. (**see Nutritionals below)

Potato Leek: Yukon gold potatoes, leek, garlic, veggie broth, dill, garlic powder, sea salt, black pepper.

Tomato Basil: Tomatoes, onion, garlic, fresh basil, sea salt, black pepper.

Our Plant-Based Vegetable Broth Nutritionals

Here is the Nutritional Analysis and the ingredients for our Vegetable Broth that we use in all of our Plant-Based Soups. We are working on nutritionals for all of our primary soups over the next few months.

Broth Ingredients: Water, Carrots, Onions, Tomatoes, Celery, Parsley, Salt, Turmeric, Dried Onion, Dried Garlic.


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Our soups started out as an idea to accompany our Summer CSA - a quick, farm to table meal that was ready to go for our customers! It then morphed into its own Winter Soup CSA.  But, after I had to move my business from the Centereach farm and had some copacking challenges, the farm-to-table concept lost some of its meaning for me.  I wasn't sure what I wanted to do with it so I allowed it to just be for a few months.  My husband's health and weight challenges and my desire to feel healthier inspired me to try out a plant-based lifestyle - to really make the commitment for 30 days.  It took me 50 years to really try it out and it was well worth the wait!  After 60 days, 41 pounds behind us, and a whole host of health improvements, I realized that our farm-to-table soups had a brand new meaning!  They were the perfect plant-based, oil-free meal!  I have a renewed love for cooking and challenging myself to create plant-based meals, but I need a break some days...and soups make amazingly delicious and filling meals on those 'break' days! These videos represent some of the first years of our soup journey and the people that were involved in the process...

Don8tions - Food for Families

Don8tions is a local organization made up of local kids who have been volunteering at our farms and farm stands since the age of 3 and 5 years old!  They saw a need to help kids in the community that are hungry.  Giving them vegetables was not enough though.  These kids needed healthy, already-prepared meals and HeartBeet Farms farm to table soups was the perfect fit to help these kids.  So they formed Don8tions to raise money for soups that will be donated to local  families in need!  Their funds that are raised will cover the cost of producing the soups. HeartBeet Farms will cover the rest and get them delivered to the designated organizations!