Hey guys! Happy Tuesday. What’s the good word? Things are going pretty well here. I’m very close to being done with all of my Christmas shopping. I plan on heading out tomorrow to wrap it up (get it?). In the midst of the holiday craziness, I’ve been craving easy, warm and plentiful meals that can last into the week.
So, on Sunday night, I decided to make my first official soup. That’s right. I’d never made soup before! Stews? For sure. Chili? Of course. Soup? No way. Something about the broth and the need to let the flavors meld and yada yada yada really turned me off. Well, there was no need for any of that nonsense. I simply threw what I had on hand into a big pot and in no time, I had a delicious and hearty soup that I’ve been enjoying for lunch this week.
If you want to be like me, here’s the recipe. Even if you don’t want to be like me and want to make a delicious soup, this may give you the courage to throw caution to the wind and whatever your heart desires into a pot.
- 5 vegetable bouillon cubes
- 2 medium sized carrots
- 1 small onion
- 3/4 cup frozen spinach
- 1/2 cup frozen peas
- 1 cup quick cooking bulgur
- 1 can butter beans (they're huge and delicious)
- 1/2 tbsp whole black peppercorn
- 1/2 tbsp dried rosemary
Prepare bulgur in small pot according to directions. Peel and dice carrots and onion. Add to large pot with olive oil. Saute until transparent. Combine 5 bouillon cubes with 5 cups of boiling water. Add spinach and peas to carrots and onions and pour broth over top. Add beans and bulgur (when finished cooking). Sprinkle in black peppercorn and rosemary and let simmer for as long as you'd like (but can be consumed whenever!).
I topped mine with some parmesan and red pepper flake. Yum!!