Recipe of Favorite Easy vegetarian bulgur and beans soup

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, easy vegetarian bulgur and beans soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look 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 daily. It is simple, it’s fast, it tastes delicious. Easy vegetarian bulgur and beans soup is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. 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. Get 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. Prepare 1 large onion, chopped
7. Prepare 1 table spoon powdered dried mint
8. Take Salt
9. Make ready Black pepper
10. Make ready Canola oil
11. Take Half teaspoon turmeric powder
12. Take Lemon wedges to serve
13. Take Extra golden brown fried onion for garnish

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.

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