Ingredients for Bean And Bulghur Soup
- 1 (14.5 ounce) can diced tomatoes
- Kidney Beans (amount not found in recipe)
- Black Beans (amount not found in recipe)
- Reduced Sodium Fat Free Chicken Broth (amount not found in recipe)
- 1 cup bulghur wheat
- 2 cloves minced garlic
- Ground Ancho Chili Pepper (amount not found in recipe)
- 1 teaspoon cumin
- Paprika (amount not found in recipe)
- 1/2 teaspoon salt (plus more to taste)
- 1 tablespoon olive oil
- 1 medium chopped onion
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup green lentils
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1/2 cup chopped fresh parsley
- Pepper (to taste)
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How to Make Bean And Bulghur Soup
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
- Add 1 medium chopped onion and 2 cloves minced garlic and sauté for 5 minutes, until softened.
- Stir in 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/4 teaspoon cayenne pepper (optional), and 1/2 teaspoon salt. Cook for 1 minute more.
- Add 1 cup of green lentils, 1 cup bulghur wheat, 4 cups vegetable broth (or water), 1 (14.5 ounce) can diced tomatoes (undrained), and 1 teaspoon dried oregano.
- Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the bulghur is cooked through and the lentils are tender.
- Stir in 1/2 cup chopped fresh parsley (or 2 tablespoons dried) before serving.
- Taste and adjust seasonings as needed, adding more salt, pepper, or your favorite spices to taste.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
25g
Fat
1g
Carbs
16g
