Ingredients:

2 tbsp olive oil
1 cup chopped onions
1 cup diced carrots
2/3 cup diced celery
2 garlic cloves, pressed
1 tsp dill
2 tsp salt
1/2 tsp fennel
2 cups vegetable stock
2 cups canned chopped/peeled tomatoes
1/4 cup of wheat bulgur

I got this recipe from Copia in Napa. We attended a cooking demonstration up there over the weekend. This was a very filling meal. We served with the homemade wheat bread from the night before. I didn’t have dill so I left that out. Also, I haven’t made my own stock yet so just used vegetable bouillon. I forgot to grind the fennel but, you know what, I really liked it whole–it was like a nice licorice taste you’d get in every other bite.

4 out of4 spoons.