Comments on: Roasted Veggie Soup with Black Beans and Bulgur

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