Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, easy vegetarian bulgur and beans soup. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look 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 popular of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Easy vegetarian bulgur and beans soup is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin 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 that.
The ingredients needed to make Easy vegetarian bulgur and beans soup:
- Make ready Half cup dried chickpeas
- Prepare Half cup red kidney beans
- Take 1 cup bulgur
- Prepare Half cup brown lentils
- Take One-fourth cup short grain rice
- Take 1 large onion, chopped
- Take 1 table spoon powdered dried mint
- Take Salt
- Get Black pepper
- Take Canola oil
- Make ready Half teaspoon turmeric powder
- Get Lemon wedges to serve
- Get Extra golden brown fried onion for garnish
Vegetarian bean soup is a quick, healthy, high-fiber and high-protein meal. There are so many reasons to love making bean soup! If you use canned beans, it can be incredibly quick, and, if you use dried beans, it can be incredibly cheap. If you like cooking beans from scratch, you may want to invest in a pressure cooker to save some time.
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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