Forgive me for having two back to back tomato soup recipes. The snowy cold weather has been hanging around my neck of the woods, and any kind of tomato soup always seems to pull me out of the winter blues. I want SPRING 🙂
Actually, I was also looking to use up my store of bulgur wheat that I purchased for my Lentil Chili recipe. Bulgur wheat is a whole grain. The kind I use from Bob’s Red Mill is red wheat that has been parboiled, dried, and ground. It thickens anything you add it to.
I’ve learned recently that its very important to eat 3-5 servings of whole grains each day. The Whole Grains Council has terrific information about the health benefits of adding whole grains to your diet. You’ll also find some great recipes there. Adding bulgur wheat to this easy soup recipe is an easy way to get a part of your daily requirement.
Tomato and Bulgur Soup
serves 4-6
3 cups Vegetable Stock (low sodium)
1 cup onions, finely chopped
1 cup carrots, peeled and diced
1/2 cup celery, diced
2 garlic cloves, minced
1 teaspoon dried dill
1/2 teaspoon ground fennel
1 16 oz can diced tomatoes, undrained
1/4 cup bulgur wheat
salt and pepper to taste
In large soup pot, combine the vegetable stock, onions, carrots, celery, garlic, dill and fennel. Bring to a boil, then reduce heat, cover and simmer for about five minutes.
Add tomatoes and their juice. Add bulgur and stir well. Increase heat to a gentle boil and simmer, covered for about fifteen minutes, or until bulgur is tender. If soup is too thick for you, add a bit of water or vegetable stock.
Add salt and pepper to taste. Enjoy.
I’m working on a great recipe for next week’s edition of Soup on Saturday. Look for it 🙂
