Total Time
50mins
Prep 5 mins
Cook 45 mins

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.

Ingredients Nutrition

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.
Most Helpful

5 5

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.

3 5

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.

4 5

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!