Easy vegetarian bulgur and beans soup
Easy vegetarian bulgur and beans soup

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, easy vegetarian bulgur and beans soup. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Easy vegetarian bulgur and beans soup is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Easy vegetarian bulgur and beans soup is something which I’ve loved my entire life. They’re nice and they look fantastic.

Easy vegetarian bulgur and beans soup #mycookbook This is simple vegetarian soup flavoured with mint, fried onions and lemon juice. If you have pinto beans they are better than red kidney beans for this soup. A day after soup becomes thicker in fridge.

To begin with this recipe, we have to first prepare a few ingredients. You can have easy vegetarian bulgur and beans soup using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Easy vegetarian bulgur and beans soup:
  1. Get Half cup dried chickpeas
  2. Take Half cup red kidney beans
  3. Get 1 cup bulgur
  4. Make ready Half cup brown lentils
  5. Make ready One-fourth cup short grain rice
  6. Prepare 1 large onion, chopped
  7. Prepare 1 table spoon powdered dried mint
  8. Make ready Salt
  9. Get Black pepper
  10. Take Canola oil
  11. Take Half teaspoon turmeric powder
  12. Take Lemon wedges to serve
  13. Take Extra golden brown fried onion for garnish

Easy vegetarian bulgur and beans soup instructions. Soak chickpeas and red kidney/ pinto beans in water overnight. Add bulgur, tomatoes, broth, brown sugar and soy sauce to slow cooker. In a Dutch oven over medium heat, cook the onions, celery and green pepper in oil until tender.

Instructions to make Easy vegetarian bulgur and beans soup:
  1. Soak chickpeas and red kidney/ pinto beans in water overnight.
  2. 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.
  3. 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.
  4. Serve the soup with lemon wedges.

Slow Cooker Instructions: Set a large skillet on the stovetop over medium heat. Add the oil, onions, carrots, celery, bell pepper, and garlic. Pour the sautéed vegetables in a large slow cooker. This easy vegetable and bean soup comes together quickly and makes a healthy and hearty meal. You can easily customize it with whatever veggies you have on hand.

So that’s going to wrap it up for this exceptional food easy vegetarian bulgur and beans soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!