3 cups tomato juice
1 cup bulghar
3 Tbsp olive oil
1 large onion - chopped
4 cloves garlic - crushed
5 stalks celery - 1/4“ slice
3 large carrots - 1/4” slices
1 large green pepper
1 - 42 oz. dark kidney beans - drained
1 - 14 oz stewed tomatoes
juice of 1/2 lemon (or Realemon equivalent)
1 1/2 tsp ground cumin
2 tsp chlii powder
dash of cayenne pepper
3 Tbsp red wine
parsley garnish (optional)
grated cheddar cheese garnish (optional)
Heat tomato juice to a boil; pour over bulghar. Let stand covered for 15-20 min. (Will still be crunchy, to absorb more later)
In large soup pot saute onions and garlic in oil. Add carrots and celery; saute for about 5 minutes; add green peppers and saute for 5 more minutes.
Add all other ingredients except bulghar and bring to boil. Lower heat, add bulghar, simmer for 30 min stirring periodically. Add a small amount of water if needed.
Can be served plain or topped with parsley and grated cheddar cheese. Freezes well for later use.
Serves: 8 Total cook time: 45 min.
Source: Carlene