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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I was amazed by how quick and easy this was to make. Yummy too! I didn’t have dill or fennel, so I used basil. Ingredients:
1 (15 ounce) can vegetable broth, plus |
2 (15 ounce) cans water |
1 cup finely chopped onion |
1 cup peeled and diced carrot |
3/4 cup diced celery |
3 garlic cloves, minced |
1 teaspoon salt |
1 teaspoon dill |
1/2 teaspoon ground fennel |
2 cups undrained canned tomatoes, chopped |
1/4 cup bulgur |
ground black pepper (use lots!) |
Directions:
1. In a large pot combine broth, water, herbs and veggies except the tomatoes.
2. Bring to a boil then simmer for 5 minutes.
3. Stir in the tomatoes and their juice.
4. Add the bulgur and mix well.
5. Return to a boil and simmer until the bulgur is tender, stirring occasionally.
6. Add pepper to taste and serve.
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