With the (so far) snowy winter in eastern PA along with today’s “arctic vortex” giving us temperatures of, according to the Weather Channel, “0 degrees, feels like -22”, I thought it is a perfect time to post an easy soup recipe. I personally always feel cold from October through April, and am not sure that I would make it to spring without sipping hot tea regularly and eating soup almost daily.
Soup to me is for sure a comfort food, and this one, containing beans and bulgur (or your favorite grain) in addition to a variety of veggies, can satisfy your hunger and warm you up in a nourishing way.
While some broccoli and peas will do the trick, I love this new green vegetable foursome from Trader Joe’s for a loaded veggie shortcut!
Hearty Vegetable & Bulgur Soup (V, DF)
2 tbsp avocado or other cooking oil
3 cloves garlic minced
1 medium- large onion, diced (about 1 1/2 cups)
2-3 medium carrots, chopped (about 1 1/2 cups)
3-4 celery stalks, chopped (about 1 1/2 cups)
1 can kidney or white beans
1 can diced tomatoes
1 quart container of low sodium vegetable broth
1 cup water
1 Cup dry bulgur
1 Cup cooked, chopped organic spinach or kale (from fresh or frozen)
1 bag mixed green vegetables, like Trader Joe’s green vegetable foursome
2 tsp dried basil
2 tsp dried oregano
1 teaspoon parsley
Crushed red and cracked black pepper to taste
-Heat oil over low-medium before adding the garlic and stirring for 1-2 minutes (do not let garlic turn brown).
-Add chopped onion, carrot & celery. Stir well and cover for 5-10 minutes, stirring occasionally.
-add the tomatoes and beans now and stir.
-add bulgur, and seasonings. Stir well.
-Immediate, broth, and water before bringing to a boil. Reduce heat to a simmer for about 15 minutes.
-Now add your herbs, spinach or kale, and green veggies. If you like brothy soups, add another cup of broth and another cup of water. I personally like soup more thick so I usually leave the extra liquid out.
Let simmer another 5 minutes and serve.