Bean and Bulghur Soup
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 (793.78 g) can diced tomatoes, undrained
- 425.24 g can kidney beans, drained and rinsed
- 425.24 g can black beans, drained and rinsed
- 2 (793.78 g) can reduced-sodium fat-free chicken broth
- 236.59 ml bulgur
- 5-10 clove garlic, minced
- 14.79-29.58 ml ground ancho chili pepper
- 2.46 ml cumin
- 2.46 ml paprika
- 2.46 ml salt
directions
- Combine all ingredrients in a large soup pot.
- Simmer for 30-45 minutes until bulghur is cooked through.
- Adjust seasonings if necessary.
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Reviews
-
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.
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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!
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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.
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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.
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RECIPE SUBMITTED BY
emily hauer
Frederick, Maryland