Comments on: Roasted Veggie Soup with Black Beans and Bulgur

By: Leanne

Leanne — Sat, 12 Feb 2011 03:34:34 +0000

A friend and I cooked together tonight for leftovers/freezer goodies. We made your turkey lasagna roll ups and this soup.

This soup is AMAZING!! I love, love, love it!!! Can’t wait to eat it for lunch tomorrow. :)

By: Susan

Susan — Fri, 29 Jan 2010 17:22:01 +0000

Tried this soup last night and my husband and I loved it. Even my 6 year old ate it and said that it was good. Thanks for sharing your recipes. I’m looking forward to a leftover bowl for lunch today!

By: roni

roni — Wed, 08 Jul 2009 01:54:49 +0000

mare – Either would be great! I think the rice would be more traditional but the quinoa would be a great spin. I say which ever you prefer!

By: mare

mare — Tue, 07 Jul 2009 22:46:22 +0000

Would you suggest rice or quinoa in place of the bulgur for wheat or gluten-free persons?

By: Stephanie

Stephanie — Mon, 19 Jan 2009 17:51:49 +0000

I made a variation of this soup today with the help of my nearly two-year-old daughter. I used long grain brown rice because I could not find the bulgar at the store. It was fun to make and I really enjoyed the smell of the roasted vegetables througout the house! My daughter and I both loved having it for lunch! She even ate the onions! I also sprinkled some crunched up baked tortillas over the top. Yum!

By: Kim

Kim — Thu, 23 Oct 2008 18:14:52 +0000

So. As I stated before, I made the soup / stew Tuesday, for Wednesday. Well, not only did we enjoy it yesterday, but I am still enjoying it today. It seems to be getting thicker and the taste keeps deepening. It is amazing. Spicy, rich and very filling.

Definitely this will be a staple in my household going forward. All core and tastes great, there is no going wrong!

Roni,

How about using Bulger in more recipes! :)

By: Hil

Hil — Thu, 23 Oct 2008 04:12:49 +0000

That looks amazing. I always roast vegetables with the intention of using the leftovers in soup, but however many I make, the husband and I always end up eating them all!

By: Megan

Megan — Wed, 22 Oct 2008 18:55:54 +0000

This looks delicious! I will have to try it!

By: roni

roni — Wed, 22 Oct 2008 16:17:04 +0000

Rebecca – I’m glad you checked. I’m not sure why my calculations are coming out so high. It does seem off to me! I’ll have to double check.

By: Kim

Kim — Wed, 22 Oct 2008 16:02:08 +0000

After cooking dinner last night, I put together a batch of this soup, to have ready to eat as we have a late night tonight ( wed ). All I can say is WOW. This soup is thick and tasty! I also made a few changes, all of which was to make more servings. I cannot wait for dinner tonight. Everyone ( including myself ) that gave it a taste test last night really enjoyed it!

By: Rebecca

Rebecca — Tue, 21 Oct 2008 20:03:55 +0000

I forgot to mention that I got different NI than you. I used NI off of my broth cans and other canned items and calorieking for the rest and came up with about 120 cals per cup and less than a gram of fat and about 4 grams of fiber.
Rebecca

By: Rebecca

Rebecca — Tue, 21 Oct 2008 20:01:40 +0000

Roni-
I made this for lunch today with a few variations. I used hodgson mill bulgur with soy, I only used 1 T of tomato paste that’s all I had in the freezer. I used yellow onion instead of red, I used fire roasted canned tomatoes instead of the cherry tomatoes as that is what I had. I also used 2 servings of frozen corn instead of canned corn. I think this was very tasty I will definetely add this to my soup file. I am so glad you are a soup eater. I keep several kinds of soup in individual bowls in my freezer all the time for quick lunches or snacks.
Thanks for the inspiration

By: Allison K

Allison K — Tue, 21 Oct 2008 06:25:26 +0000

I’m a bulgur newbie, but I think this recipe will entice me to use it! I’ve tried quinoa in a few things including soup.. but I am just not a fan :( I need to try barley, though! Ack! I am so behind!

Anyway, this recipe looks great. Kind of something you can use as a reference point and make your own creation! It has a great Southwest feel :D

By: Rebecca

Rebecca — Mon, 20 Oct 2008 21:54:20 +0000

Roni-
This soup looks great. I just picked up a package of the tri colored peppers at aldi’s. I was going to make your stuffed pepper soup but this looks good and I have most of the ingredients. The bulgur I use is a bulgur hot cereal with added soy protein. I do like it for breakfast but have used in recipes as well. It has 10 gms of protein in each serving. Thanks for the new idea it is turning in to soup weather here in Kansas.
I will review after I make it.

By: Annette

Annette — Mon, 20 Oct 2008 19:10:02 +0000

looks awesome! It’s the season for soups and I find myself hiding lots of veggies in there! I made soup last week and chili this weekend with hidden veggies ;) Mommy power!

By: roni

roni — Mon, 20 Oct 2008 17:39:11 +0000

Jess – I’m also a canned soup lover but sometimes there’s just something about homemade that’s better. It may be ambitious but it’s also really rewarding! :~)

By: roni

roni — Mon, 20 Oct 2008 17:37:19 +0000

Christy – Any and all wold be great! Not sure about the Quinoa as I haven’t used it soup but boy if you happen to see Bulgur at the store pick it up. It really is some good stuff!

By: runjess

runjess — Mon, 20 Oct 2008 15:02:52 +0000

I know it’s probably simple, but for some reason making soup from scratch seems so ambitious to me. Maybe I don’t properly hate canned soup.

By: Jan

Jan — Mon, 20 Oct 2008 14:49:07 +0000

Oh wow this looks so good. I am going to give it a try!

By: Christy

Christy — Mon, 20 Oct 2008 14:07:38 +0000

I have never had barley. Do you think this would be good with either brown rice, couscous or quinoa?

By: My First Kitchen

My First Kitchen — Mon, 20 Oct 2008 12:32:23 +0000

Vegetable soup is amazing, but I’ve never roasted the veggies beforehand. Awesome idea. And I’m new to bulgur, too. I bet you’d get a nice texture from barley as well. Yum yum!!

By: Zoey

Zoey — Mon, 20 Oct 2008 02:16:45 +0000

Hi Roni, Your soup looks incredible! I love cooking with bulgur and I especially love having it for breakfast. In case you are interested in a breakfast bulgur idea you can check one out here: Bulgur For Breakfast

By: Laura

Laura — Sun, 19 Oct 2008 21:41:19 +0000

Yum. Soup is my favourite food and you’re right, it makes such a great, healthy meal. Every week, I make a big pot on Friday and eat it for dinner on Friday and Saturday night, then freeze the remaining portions for quick meals. I can highly recommend a tomato lentil soup too: just saute off two large white onions in a little olive oil, then add chopped celery, carrots and courgettes (zucchini). Add 1 tin tomato puree, 1 tin chopped tomatoes (I use Morrocan tomatoes, which have a bit of cumin and coriander added), 4 cups vegetable stock, 2 cups boiling water, 1 cup split red lentils, 1/2 cup pearl barley and 1/2 cup yellow split peas. Bring to a boil, then simmer for about an hour and a half. It’s absolutely delicious. :) I also make a lentil soup with curry powder for a spicier version: same as before, saute off two large onions, then add 1 tin chopped tomatoes, 1 tin tomato puree, 4 cups vegetable stock, 2 cups water, 1 cup split red lentils, 1 tsp turmeric, 1 tsp curry powder and 1 tsp ground cumin. Bring to a boil and simmer 40 minutes to 1 hour.

By: Rachel

Rachel — Sun, 19 Oct 2008 16:10:18 +0000

Oh my gosh! This looks so amazing. I’m a big soup fan and this looks right up my alley. Thanks for the recipe!