Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, easy vegetarian bulgur and beans soup. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Easy vegetarian bulgur and beans soup is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Easy vegetarian bulgur and beans soup is something that I’ve loved my whole life.
This vegetarian and vegan black bean soup is an easy, quick, healthy, low-fat, and high-protein vegetarian soup recipe that will warm up your Need it to be vegan? You can make this black bean soup vegan by simply omitting the cheese and sour cream or substituting vegan cheese or vegan. Tastes like the inside of a burrito – and works as one too!
To begin with this particular recipe, we must first 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
- Get Half cup red kidney beans
- Make ready 1 cup bulgur
- Take Half cup brown lentils
- Prepare One-fourth cup short grain rice
- Make ready 1 large onion, chopped
- Get 1 table spoon powdered dried mint
- Take Salt
- Make ready Black pepper
- Take Canola oil
- Get Half teaspoon turmeric powder
- Take Lemon wedges to serve
- Take Extra golden brown fried onion for garnish
While this soup itself is vegan, I ended up topping it with some shaved parmesan. Other good toppings would be a dollop of sour cream, Greek yogurt (you could do coconut yogurt to keep it vegan), or even some. Stir nectarines, basil, beans, onion, lemon juice, oil, and garlic (if using) into bulgur. Season with salt and pepper, if desired.
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.
This easy vegetable soup is full of the goodness of carrots, green beans, cabbage, zucchini, and white beans. I decided to give it a try, with one little addition: I added a can of cannellini beans to turn this soup into a one-pot meal. I also increased the seasoning slightly because of the increased volume of. Quick, hearty soup with a bit of a kick. Can be made Vegan by omitting sour cream.
So that’s going to wrap this up with this exceptional food easy vegetarian bulgur and beans soup recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
