Bean and Bulghur Soup

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.

Reviews

(6)
Most Helpful

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.

Cilantro in Canada August 09, 2013

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.

littleturtle September 18, 2007

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!

ladypit October 14, 2006

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