Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, easy vegetarian bulgur and beans soup. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Once the vegetables start to soften, add the diced tomatoes, vegetable broth, some water, beans, and seasonings. Bring it to the boil, cover, and cook to allow the flavors to blend. This soup tastes great on its own.
Easy vegetarian bulgur and beans soup is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Easy vegetarian bulgur and beans soup is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook easy vegetarian bulgur and beans soup using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Easy vegetarian bulgur and beans soup:
- Take Half cup dried chickpeas
- Make ready Half cup red kidney beans
- Prepare 1 cup bulgur
- Make ready Half cup brown lentils
- Make ready One-fourth cup short grain rice
- Get 1 large onion, chopped
- Take 1 table spoon powdered dried mint
- Prepare Salt
- Take Black pepper
- Prepare Canola oil
- Get Half teaspoon turmeric powder
- Prepare Lemon wedges to serve
- Prepare Extra golden brown fried onion for garnish
It's topped with crunchy rye croutons and chive flowers for a beautiful garnish. This healthy canned black bean soup is delicious, filling, and comforting. This recipe is very easy to make using the ingredients most people have in their fridge and pantry. In addition, you can garnish this soup with your favorite toppings to make it even more enjoyable for the whole family.
Steps to make Easy vegetarian bulgur and beans soup:
- Soak chickpeas and red kidney/ pinto beans in water overnight.
- Drain and cook them in enough water in a pot with lid on for about 2 hours. After 90 minutes(30 minutes before chickpeas and beans fully cooked) add lentils. Wash bulgur and rice and drain and keep them aside while lentils not yet cooked. Meanwhile fry the onion in non stick pan with some canola oil until crispy brown. Add mint, turmeric and black pepper and stir few seconds with onions. Remove from the pan and put them in a plate.
- When chickpeas and beans and lentils cooked through, add bulgur, rice and salt. When rice is soft, add onion and mint mixture and continue cooking until soup become thick.
- Serve the soup with lemon wedges.
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