Alrighty, this is the recipe that is really not for those who rely on exact measurements. My descriptions are sufficient, of course, and maybe someone could even, you know, actually write this out like a big girl recipe. But you know what?
IT WAS TASTY! I was really impressed with this soup, even if the process of creating it was… unique.
My friends seemed to get a huge kick out of my, um, “recipe.”
Check it out:
Pour olive oil in big soup pot and warm on high heat.
Cut up a small onion thing and cook in olive oil until you’re worried you’re going to burn it, and throw in spinach leaves you picked out of a salad mix (that now has no spinach… oops).
Cook until leaves look soggy and you still think you’re burning the onions.
Pour in a really big can of diced tomatoes, and fill the can again with water and dump in.
Realize you wanted carrots but it’s too late for fresh, hard ones, so pour in some frozen peas and carrots, wondering if the peas will taste okay.
Put in about a teaspoon of kosher salt, a tablespoon of pepper, and maybe 2 tablespoons of “Italian Seasoning,” a few shakes of minced garlic (which you worry won’t get soft enough) and two cans of white beans.
Meanwhile, pour unestimated amount of bulgar wheat into a microwavable container with two cans of beef broth and microwave for about 10 minutes and let sit until all broth is absorbed.
Spoon in maybe 1-1/2 cups of bulgar wheat into soup.
Worry there’s not enough broth since half of it is in the bulgar wheat you aren’t using, so pour in another can.
Simmer until bulgar wheat is soft.
After sorting through that, I think my ingredient list came out to about this:
3 tbsp Olive oil
1 very small onion
Big handful baby spinach leaves
Big can of tomatoes
Water (use the can from tomatoes to measure)
1 cup Frozen pea/carrot mix
2 tsp Kosher Salt
1 tbsp Italian Seasoning
1 tbsp Minced Garlic
2 cans white beans
3 cans beef broth
Maybe around 2 cups dry bulgar wheat
(The inspiration for this “recipe” was here, though mine is far superior, if I do say so myself.)