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Vegetarian Bulgur Chili Soup

Written By: kittencal on October 28, 2009 No Comment

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This soup is a meal in itself so all that is needed is a crusty loaf of bread, adjust the chili flakes to suit heat level, you could use beef broth in place of the water but that will not make this a vegetarian dish

1/2 to 1 package of taco seasoning mix may be substituted for the chili powder

Servings 6-8

INGREDIENTS:

3/4 cup bulgar

2 cups boiling water

oil (to coat bottom of your pot)

1 large onion, chopped

1 green bell pepper, seeded and chopped

1 jalapeno pepper, seeded and finely chopped, optional (add it in if you like heat)

6 large garlic cloves, minced (garlic lovers can use more)

1 teaspoon crushed red chili flakes (or adjust to taste)

2 to 3 tablespoons chili powder (or to taste)

1/2 teaspoon cumin

3 cups vegetable broth (could use beef broth but that will not make this vegetarian)

2 cups tomato juice (I recommend to use V-8)

1 (14 ounce) can diced tomatoes with juice

2 (16-ounce) can red kidney beans, rinsed and drained

seasoned salt and fresh ground black pepper, to taste

sour cream or shredded cheddar cheese

INSTRUCTIONS:————————————————-

Place the bulgar then stir in 2 cups of boiled water cover then allow to sit for 30 minutes or until most of the liquid is absorbed.

In a medium pot or Dutch oven heat oil over medium-high heat (use enough oil to cover the bottom of your pot).

Add in onion, green bell pepper and jalapeno pepper; cook stirring until softened (about 3 minutes).

Add in garlic, crushed chili flakes, chili powder and cumin; cook stirring for 1 minute.

Stir in the bulgur,  water, tomato juice, diced tomatoes with juice and kidney beans; bring to a simmer, reduce heat to low, cover and cook for about 45 minutes seasoning with salt and black pepper about halfway through cooking time (if the soup is too thick add in more water to thin).

Ladle into bowls then top with sour cream or cheddar cheese.

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