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This recipe is going to make some people mad. Why? Because I didn’t include many measurements in the recipe. I should know better by now, I suppose… But I hate measuring, and I have to measure most of the time because I blog and people want clear-cut recipes. *pout* So I decided to take a break just this once. If you’re not happy with me, there are plenty of accurately-measured recipes in my recipe index that you can go make. Soup is not something that needs measured because it always turns out. I love making soup because I can clean out the fridge with it. Especially this bean soup, because I blended everything up in the blender anyway so you’d never know what’s in it. There’s broccoli in there, I’ll tell you that much. That’s what gave it its deliciously-vomit-green color. I had a lot of fun making this soup once I decided I wasn’t going to limit myself by measuring, hence the name (lest you thought that the name referred to something else…). If you feel that making a soup without measurements is beyond the bounds of your culinary genius, by all means, pick another recipe…or step out on a limb and try it, just this once. I think you’ll become as hooked to not measuring as I am. I hope so. That would make my job so much easier! 😉
The combination of flavors in a recipe is just as important as the measurements. Thankfully there is room for a lot of error in soup measurement because you can always just add more water and fillers if the spices get too strong. In the recipe-that’s-not-a-recipe below I’ve given ingredient suggestions (and told you which ones not to skimp on!), so the hard part is done. You just need to chuck a glug of this and a spoon of that into a blender and give it a whirl!
I’m always looking for good E lunches. This soup can be thrown together in a hurry (that’s what happens when you don’t waste time measuring), and it makes about 3 servings that you can share with someone or keep in the fridge for your own lunches throughout the week.
This yummy cornbread would pair wonderfully with this soup! I’d stick with one piece since both are carb sources. If you don’t want to have to be so careful with your serving sizes, make this Fuel Pull cornbread instead.
Posts/pages you might like:
- Starting THM
- my soup recipes
- my single-serve recipes
- E dessert recipes
- THM Blogger Test Kitchen group
You can find this recipe in my cookbook, Necessary Food.
- 3 cups cooked beans of choice (if using canned, rinse and drain them)
- 3-4 cups of water, according to desired thickness
- Cooked veggies of choice - you can just clean out the fridge, basically. Use veggies without a lot of added fat or you'll end up with a crossover, Trim Healthy Mamas.
- Onion slices
- Minced garlic (don't skimp on this!)
- Dash of Liquid Smoke
- Hot sauce
- Dash of vinegar
- Chicken bouillon (don't skimp on this!)
- Black pepper
- Dill weed
- Lots of fresh cilantro (dried just isn't the same)
- Sprinkle of mozzarella cheese for topping (skim mozzarella is great)
- Heat the beans and liquid in a saucepan until hot. Blend the beans, liquid, and the desired amounts of all the ingredients together in the blender until smooth (be careful when blending hot liquids and vent the blender to relieve pressure). Taste and add more of whatever is lacking. Add more liquid if desired. Reheat the soup before serving if you like. Yields about 3 servings.