Holy produce, Batman!

Ahh. Finally a relaxing weekend at home with no major plans. Well, other than dinner with friends, tickets to a Caps game,  cycling class, recipes to test, shopping for work clothes… this is how I do “relaxing.”

But, the best thing about not traveling for a weekend is that I finally, finally made it to the farmer’s market! After an 8 am cycling class, my mom and I went for a brisk 3 mile round trip walk to stock up on veggies. Here is our haul:

Note the farm eggs. Thank.Goodness. I had been without fresh eggs for far too long, and had had about enough of subpar dinner omelets.

A lot of the veggies were slated for a veggie soup! There are few things I love in life more than soup. Once it gets cold out, I could happily eat soup for lunch and dinner most nights of the week. It’s healthy, filling warm… one of the few “comfort” foods that is also nutritious.  And the best part is that you can make it in huge quantities on the weekends and enjoy it all week, plus freeze the leftovers future quick dinners. So, that’s what we did.

My mom and I make this soup often but it changes each time.. we like to experiment with new veggies and whatever grains extra throw-ins we have on hand. We’ve used all sorts of beans, edamame, quinoa, boca crumbles etc. etc. Some work out better than others, but it keeps things exciting. Variety is the spice of life, after all

We also don’t really measure anything.. sorry! But you really can’t go wrong.. if you love a particular vegetable, add more. Otherwise just use roughly equivalent amounts of each. Anyway, this combo was a winner:

First Veggie Soup of the Season, October 2010:

1 48-oz bottle of low-sodium V8 vegetable juice

2 boxes of low-sodium vegetable broth

Several bay leaves

Salt + Pepper to taste

1 red onion, diced

3 large carrots

Celery

Parsnip

Kale

1 can Black beans

1 can Garbanzo beans

1 can Northern Beans

~1 c Bulgur

All you do is sautee the onion with a little olive oil. Once they’re soft, add all the broths, the beans, the vegetables, and the bulgur. Cook on medium heat (or a gentle simmer) until all of your vegetables are tender. Note: when you cut you veggies, try to make them about the same size so they cook evenly. And you’re ton! Enjoy boatloads of fresh, filling, healthy veggie soup.

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