Bean and Bulghur Soup

Submitted by emily hauer

"I made this up last night from things I had in the pantry. It's very thick and filling. I used the spices that I like, feel free to use what you think tastes good. Use vegetable broth or water to make it vegetarian."

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 6-8

ingredients

• 2 (14 ounce) cans diced tomatoes, undrained
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 2 (14 ounce) cans reduced-sodium fat-free chicken broth
• 1 cup bulgur
• 5 -10 cloves garlic, minced
• 1 -2 tablespoon ground ancho chili pepper
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon salt

directions

1. Combine all ingredrients in a large soup pot.
2. Simmer for 30-45 minutes until bulghur is cooked through.
3. Adjust seasonings if necessary.

Reviews

[Cilantro in Canada]

Exceptional soup. I added an extra tsp of chili powder and as suggested some chopped yellow and red peppers. I also added some kale. I made this in the rice cooker as well. Thanks for such an easy recipe.

 

[littleturtle]

This was fast, easy and good. It reminded me a lot of chili, just a little thinner and without the meat. I used all 10 garlic cloves with the lower amount of ancho chili powder but would use the higher amount next time or use 1 tbsp ancho powder with 1 tbsp regular chili powder. I also added some cheese and doubled the salt and would double the cumin as well next time and maybe add some instant minced onion. Thanks for sharing.

 

[ladypit]

Super easy to make. I used white kidney beans (cannelini) and only half the bulghur because it was all I had. For us, it was plenty thick with only half. I think all of it may be too much for us. I did not use the chile because my kids do not like it. A good basic hearty soup that can be made easily. With some bread and brownies for dessert it was quite tasty on a cold night. Thanks!

 

[Demandy]

I halved it and cooked this in my rice cooker on the soup setting. I added some fresh mushrooms, half an onion, grated carrot, and half of a red pepper as well. Then I served with some grated cheddar on top. Definitely repeatable, and healthy! Cooking the bulgar in soup gets rid of the "crunchiness" that it normally has.

 

[catapea]

Emily, so filling and easy. Just open the cans and pour the stuff in the pot. I added some dried oregano and sauteed the chili pepper and cumin in a little bit of peanut oil until they were toasted and then I threw in the other spices (including garlic) for a few seconds before dumping the cans in. So good.