I make this soup almost every Sunday afternoon. I make a big batch and then eat it all week for lunch, and I never get tired of it. Making it is my church. I go to the Farmer's Market on the Marina at 2nd and PCH on Sunday morning, eat a big fat breakfast and then make this soup. I have force myself to switch it up occassionally, and make some butternut soup or mushroom barley soup so I can, you know, vary my nutrient intake and stuff. But I love what I love! Aka asparagus and this soup right here:
Ingredients:
2 tbsp extra virgin olive oil
2 leeks, cleaned well and sliced thin (any kind of fresh onion can be substituted…shallots and giant spring onions are second best to leeks.)
4 or so cloves garlic, finely diced
1 cup or more of the following:
1 large Yellow Summer Squash, chopped (or 2-3 small ones)
1 large Zucchini or Italian Squash, chopped (or 2-3 small ones)
Sugar Snap Peas, rough ends snapped off, then chopped
2 medium/large Carrots, peeled and chopped
Edamame (frozen! so easy! I realize this makes this not entirely a Farmer's Market production. But they are TASTY.)
12- 24 ounces of diced fresh tomatoes or canned no-salt-added diced tomatoes
Garbanzo beans, ¼ cup dry, soaked for 4+ hours
Pearl barley, ¼ cup dry, soaked for 4+ hours
4 cups of chicken or vegetable stock (admittedly, I usually use Better than Boullion "chicken")
1 tsp cayenne pepper
2 bay leaves
Salt and Pepper to taste
Directions:
Soak beans and barley overnight to get some sproutiness! Or just soak them in the morning for an afternoon soup cook. Or soak by the boiling-quick-soak-method. Set aside.
Put on some really great music that transports you.
Wash and chop all your leeks, garlic and vegetables. (Chop your leek and garlic first -- at least 5-10 minutes of time exposed to the air activates some very exciting and nutricious compounds, like alliicin...) In a large pot, warm olive oil and sauté leeks for 2-3 minutes. Add squash, zucchini, sugar snaps, and carrots. Continue to cook on medium heat for 5 minutes or so until veggies become tender. At this time, throw in a little salt and pepper.
Add diced tomatoes, beans, barley, edamame, and stock, then stir stir stir. Add cayenne. Bring to boil. Turn down heat to medium-low, and add bay leaves. Simmer (low boil) for an hour or so, stirring every 10 minutes. Remove bay leaves (they should be cooked through.) Cool. Serve or store.
Tips:
Can be refrigerated for up to seven days. Once refrigerated, you will need to add a half cup of water to your soup bowl to, you know, soup it up a bit. Then pop in the microwave for 4-5 minutes, stirring periodically (at least once). If may not be eaten within seven days, divide some into gladware and freeze. This recipe can be changed to suit your taste, swapping for your favorite veggies and beans or whatever is looking good at the Farmer's Market. You can’t go wrong. But seriously, I’ve tried it all and the above mix I could eat EVERY week.
