Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, easy vegetarian bulgur and beans soup. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Easy vegetarian bulgur and beans soup is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Easy vegetarian bulgur and beans soup is something which I have loved my entire life. They’re fine and they look fantastic.

Vegetarian bean soup is a quick, healthy, high-fiber and high-protein meal. If you're looking for a low-fat vegetarian or vegan bean soup recipe, try these. Use canned black beans and salsa to get this super easy black bean soup onto the table in just a few minutes. The cheese and sour cream are.

To begin with this particular recipe, we have to prepare a few ingredients. You can have 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:

1. Get Half cup dried chickpeas
2. Take Half cup red kidney beans
3. Prepare 1 cup bulgur
4. Get Half cup brown lentils
5. Take One-fourth cup short grain rice
6. Take 1 large onion, chopped
7. Make ready 1 table spoon powdered dried mint
8. Get Salt
9. Prepare Black pepper
10. Take Canola oil
11. Take Half teaspoon turmeric powder
12. Prepare Lemon wedges to serve
13. Prepare Extra golden brown fried onion for garnish

Tastes like the inside of a burrito — and works as one too! These easy vegetarian soup recipes have just what you need to cook up some amazing soups, stews, chowders, and more. One trick to whipping up a meat-free dish that's still filling is by ensuring you use plenty of protein-packed ingredients. There are several bean recipes, like the Tuscan white.

Steps to make Easy vegetarian bulgur and beans soup:

1. Soak chickpeas and red kidney/ pinto beans in water overnight.
2. 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.
3. 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.
4. Serve the soup with lemon wedges.

One trick to whipping up a meat-free dish that's still filling is by ensuring you use plenty of protein-packed ingredients. There are several bean recipes, like the Tuscan white. Serve with a chunk of crusty bread. I have also added potatoes and green chilies. Hearty flavorful and easy to make.

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