New Taste Journal
Whole Grain · Whole Food · Big Flavors
Bulgur And Bean Chowder
2 Stalks Celery
1 Green Pepper
7 Cloves Garlic
2 Tbs. Olive Oil
1 Can Black Beans, 14 oz.
1 Can Great Northern White Beans, 14 oz.
1 Can Whole Plum Tomatoes, 28 oz.
4 Cups Stock, vegetable, chicken or beef
4 Cups Water
1/2 Cup Bulgur Wheat
1/2 tsp. Crushed Red Pepper
1/2 tsp. Thyme, dry or fresh
1/2 tsp. Salt
1 tsp. Rosemary, dry or fresh
1 tsp. Oregano, dry or fresh
2 Tbs. Red Vinegar
Dice onion, carrot, celery and pepper into medium size pieces.
Peel and chop garlic.
Place ingredients into a large soup pot with the oil.
Cook vegetable over medium heat for about 10 minutes, stirring from time to time.
Onions should be half cooked but not brown.
Place a strainer over a small bowl.
While vegetables are cooking, open tomato can and place tomatoes into the strainer.
Press most of the juice out of the tomatoes.
Place tomatoes onto a cutting board and chop into small pieces.
Place tomatoes back into bowl with tomato juice.
Open bean cans and rinse off the beans.
Scrub potato and dice into small pieces.
You can leave the peel on if you like.
Measure and rinse off the bulgur.
Gather and measure the spices.
Place all ingredients from the recipe, minus the vinegar, into the soup pot.
Mix well; turn heat up and bring to a boil.
Turn heat down; cook the soup at a slow boil.
Cover the pot and cook for 30 minutes.
You need to stir the soup every few minutes.
Soup is ready when potatoes and carrots are cooked soft.
Remove cooked soup from the stove.
Place 4 cups of soup into a blender.
Puree the 4 cups and place back into the soup pot.
Add vinegar and mix everything together.
Serve soup with a tiny drizzle of olive oil over the top and a bit of chopped flat leaf parsley.
Soup goes great with
New Taste Cornbread
and fresh sliced avocado.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.