Bulgur is not often used in soups, but works very nicely, adding protein and a chewy texture.

　　

Ingredients

6 to 8 servings

　　2 1/2 tablespoons olive oil

　　1 large onion, chopped

　　2 to 3 cloves garlic, minced

　　2 large celery stalks, diced

　　4 cups water

　　2 medium white turnips, peeled and diced

　　1/2 cup finely shredded cabbage

　　1/2 cup raw bulgur

　　One 28-ounce can salt-free diced tomatoes, undrained

　　2 bay leaves

　　2 teaspoons Italian herb seasoning

　　1 teaspoon paprika

　　One 16-ounce can chickpeas, drained and rinsed

　　Salt and freshly ground pepper to taste

　　1 medium green bell pepper, cut into short, narrow strips

　　

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

　　Vegan Soups and Hearty Stews for All Seasons