Old habits die hard, yes? Who doesn't have cozy memories of warm Campbell's tomato soup and grilled cheese sandwiches? This is a nice replacement soup when those cravings come a calling. Ironically, we paired this meal with lima beans--the worst childhood memories.
Tomato Bulgar Soup with Warm Spices
Serves 4
This weeknight-friendly soup is made easy by using quick-cooking bulgur. Note that the bulgur will continue to absorb the liquid if kept overnight so you may need to stir in additional broth when reheating to return to desired consistency.
Ingredients
4 cups low-sodium vegetable broth,
divided 1 small yellow onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 cup uncooked bulgur wheat 1 (14-ounce)
can no-salt-added diced tomatoes (I pureed tomatoes in a magic bullet before adding them. In summer, I replace canned tomatoes with fresh)
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley leaves (I omitted)
1 tablespoon feta cheese crumbles (optional) (didn't do this either)
Method
In a medium pot over medium-high heat, bring 1/2 cup broth to a simmer. Add onion and garlic and cook about 5 minutes or until onion is translucent and tender. Stir in coriander and cinnamon and cook 1 minute. Add bulgur and cook for 30 seconds, stirring constantly. Add remaining 3 1/2 cups broth and tomatoes with their juices and bring to a boil. Reduce heat to low, cover and simmer 10 to 12 minutes or until bulgur is tender. Stir in lemon juice. Garnish with parsley and feta.
another thanks to WholeFoods
