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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I made this up last night from things I had in the pantry. It's very thick and filling. I used the spices that I like, feel free to use what you think tastes good. Use vegetable broth or water to make it vegetarian. Ingredients:
2 (14 ounce) cans diced tomatoes, undrained |
1 (15 ounce) can kidney beans, drained and rinsed |
1 (15 ounce) can black beans, drained and rinsed |
2 (14 ounce) cans reduced-sodium fat-free chicken broth |
1 cup bulgur |
5 -10 cloves garlic, minced |
1 -2 tablespoon ground ancho chili pepper |
1/2 teaspoon cumin |
1/2 teaspoon paprika |
1/2 teaspoon salt |
Directions:
1. Combine all ingredrients in a large soup pot.
2. Simmer for 30-45 minutes until bulghur is cooked through.
3. Adjust seasonings if necessary.
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