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As Adam Savage once quoted, the only difference between screwing around and science is writing it down. Accordingly, here's my notes on the soup I decided to make because we had a bunch of leftover random-ass vegetables laying around and I wanted some soup:

I mixed:

One chopped red pepper
One bag baby carrots (probably a pound?)
One bag fingerling potatos (maybe a pound-ish? a little over?)
One half-jar pickled pepperoncini and also some of the pickling liquid (oops)
Four cups vegetable broth and one cup chicken broth (left over from other things)
2 tablespoons pepper
1 half tablespoon salt
A couple really big shakes from the "Italian Seasoning" shaker (I should read what's in that someday)

in the instant pot and pushed the "soup" button with vast optimism.

While it was busy coming up to pressure, I realized suddenly that I had forgotten to add any of the goddamn LEFTOVER CABBAGE that was the purpose of this exercise in soup to begin with. So I stopped it and added one large bowl of leftover cabbage and also a small chopped up tomato and a few shakes of worchestershire sauce and pushed "soup" again.

I'll see how it came out once it's done. Probably rather salty.

(ONE HOUR LATER)

Somewhere in the above "recipe", I made a Mistake. Did you, the alert reader, spot my error? Did you have a moment of "oh my god, wait, don't!" as I should have? Let's focus in a little.

2 tablespoons pepper

Yeah that's it.

Oops. I have accidentally created Death Pepper Broth, in which little can be tasted beneath the overwhelming warmth of THE OBLITERATING ALL-CONSUMING PEPPER THAT MAKES UP THE FUNDAMENT OF OUR REALITY.

Beyond that, it's fine. Like, once you get into a potato or something, delicious. Mm.

But ... well. I have leftovers I can re-heat now, I suppose.

Uh, does anyone know how to -un- pepper a soup?

[EDIT:

Added some milk to it.
That helped a LOT. Like, a whole lot. It's not perfect but it's more edible.]