Bean And Bulghur Soup Recipe

Ingredients for Bean And Bulghur Soup

• 1 (14.5 ounce) can diced tomatoes (undrained)
• Kidney Beans
• Black Beans
• Reduced Sodium Fat Free Chicken Broth
• Bulgur
• 2 cloves garlic, minced
• Ground Ancho Chili Pepper
• Cumin
• Paprika
• Salt

How to Make Bean And Bulghur Soup

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
2. Add 1 medium chopped onion and 2 cloves minced garlic and sauté for 5 minutes, until softened.
3. 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.
4. 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.
5. 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.
6. Stir in 1/2 cup chopped fresh parsley (or 2 tablespoons dried) before serving.
7. Taste and adjust seasonings as needed, adding more salt, pepper, or your favorite spices to taste.