This “recipe” uses canned tomato soup from the supermarket. Makes a meal with bread or a great snack in a cup on a cold, winter’s night. Not bad chilled either.
- 1 T finely minced onion
- 1 tsp. dried parsley
- 1 T bulghur wheat
- 1 can tomato soup
- 5 ounces water
- 4 ounces soy or oat milk
Simmer parsley, minced onion, bulghur wheat, and water until onion softens. Add tomato soup and soy milk. Simmer for five minutes, stirring occasionally.
Bulghur wheat sometimes make soup thicken so add more milk when needed.
If you hate to mince onion, as we do, use dried onion in appropriate amount instead.