• 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)

1. Heat tomato juice to a boil; pour over bulghar. Let stand covered for 15-20 min. (Will still be crunchy, to absorb more later)
2. 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.
3. 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.
4. 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