Went to the farmers market today and had so much stuff to fit in my fridge that I needed to clear it out. I also got a leek at the market which already had me thinking – soup!
Yes, today is a day for soup. I bought more italian and sweet peppers today so had to use the old ones. I got more tomatoes so wanted to use old ones. I had leftover cooked roma beans from last week which needed to be used. I had half a container of cooked organic short-grain brown rice + millet that needed to be used.
Throw it all in the pot! I love it! The best way to cook!
I also seasoned it with 2 teaspoons of celtic sea salt and about 1 tablespoon of amazing, bitter California olive oil.
Here’s a breakdown of everything in the soup:
Roma beans: dried, cooked, leftover
Romano beans: fresh from farmers market, in the pod
I get these two confused – one is a broad pod bean similar to green beans but has larger beans inside and probably more protein. The other are dried white beans similar in appearance to navy beans.
Organic short-grain brown rice and millet, cooked, leftover
Small, round tomatoes (similar to cherry tomatoes but larger), fresh from farmers market
Grape tomatoes, fresh from farmers market
Cherry tomatoes, fresh from farmers market
Leek, fresh from farmers market
Italian peppers (they are long and thin), fresh… farmers market
Sweet peppers – a type of heirloom that are usually yellow and/or orange, fresh… farmers market
Broccoli, fresh… farmers market
Celtic seas salt, 2 teaspoons
California olive oil, bitter variety (healthier), 1 tablespoon
In addition to the blessed, aromatic fragrance this soup filled my apartment with when it was cooking, the taste is so excellent that I could cry.
My deepest gratitude and appreciation for the farmers at the market who started out at 5 a.m. this morning and braved this morning’s rain to be there!
This is my way to celebrate the end of the season for peppers and tomatoes.
Vegan hippie farmers market soup. Love it!
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