Bulgur is not often used in soups, but works very nicely, adding protein and a chewy texture.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Heat 1 1/2 tablespoons of the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and celery and continue to sauté until all are golden.
Step 2
Add the water, turnips, cabbage, bulgur, tomatoes, bay leaves, seasoning, and paprika. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for about 30 to 35 minutes, or until the bulgur and vegetables are tender. Discard the bay leaves.
Step 3
Add the chickpeas, then season with salt and pepper. Simmer over very low heat for 10 minutes longer. If time allows, let the soup stand off the heat for about an hour, then heat through before serving.
Step 4
Just before serving, heat the remaining oil in a small skillet. Sauté the bell pepper over medium heat until lightly touched with brown spots. After ladling the soup into bowls, top each serving with a few strips of sautéed bell pepper.
Nutrition Information
Step 5
Per serving:
Step 6
Calories: 189
Step 7
Total fat: 7g
Step 8
Protein: 6g
Step 9
Fiber: 8g
Step 10
Carbohydrate: 29g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 150mg
