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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Got this in an email from VEG News! I made it tonight after work, it's perfect for a cold winter day. Ingredients:
4 cups water |
1/2 cup bulgar wheat |
1 tablespoon olive oil |
1 large onion, chopped |
2 -3 garlic cloves, minced |
1 medium green bell pepper, finely diced |
2 (16 ounce) cans pinto beans, drained and rinsed |
1 (28 ounce) can crushed tomatoes |
1/4 cup mild green chili, chopped |
1/4 cup fresh cilantro, chopped |
1 -2 teaspoon chili powder |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1 cup vegan cheese, shredded |
1/2 cup lettuce, shredded |
1/2 cup tomato, diced |
tortilla chips |
Directions:
1. Bring 1 cup of the water to a boil in a small saucepan.
2. Add the bulgur and simmer, covered, for 15 minutes, or until the water is absorbed.
3. Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent.
4. Add the garlic and bell pepper and continue to sauté, stirring frequently, until all are golden.
5. Add the remaining ingredients, except the garnishes, plus the cooked bulgur and the remaining 3 cups water.
6. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 to 15 minutes, then remove from the heat.
7. Fill a bowl about 2/3 full with soup. Top with grated vegan cheese, shredded lettuce, and diced tomatoes. Line the perimeter of each bowl with several tortilla chips, points facing upward, for a star-shaped effect.
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