Oh my Word! I LOVE this soup! I found myself Friday with a crap load of veggies and craving for a nice healthy bowl of warmth. And boy was it perfect timing as a cold front just came in!
I made this on Friday during a complete food fest. The toddler was home form school and we spent the better part of the day in the kitchen like two happy clams chatting and munching. It was so much fun!
This is one of those possessed ideas I have from time to time. Literally I pulled everything out and then I just COOKED. I’m wasn’t quite sure what I was doing or how it was going to come out all I knew was that I wanted to soup. This is when I have the most fun in the kitchen. :~)
I used Bulgur for the first time in this recipe. I picked some up a few weeks ago on the suggestion of some comments and you guys are right, I love it! It added such great texture to the soup. I can’t wait to try it other ways. For those unfamiliar with Bulgur check out this site. I’m planning a post about it but haven’t had time. I’ll get one up this week. (Darn it! Now I committed) ;~P
- 1 red onion
- 3 bell peppers – preferably 1 red, yellow and green
- 1 can of corn drained
- 1 pint of cherry tomatoes
- 6 cups of your favorite broth or chicken stock (3 cans would work too)
- 1 can (15oz) black beans drained and rinsed
- 1 can (6oz) tomato paste
- 1 tbsp lime juice
- 1 tsp each ground cumin, chili powder and dried cilantro
- 1/2 cup dry bulgur (80g)
- Non-stick cooking spray
- Kosher salt
Preheat the oven to 500 degrees.
Arrange the onion, peppers, corn and tomatoes on a large cookie sheet sprayed with non-stick cooking spray. Sprinkle with a bit of kosher salt. Roast for about 1/2 hour shaking and turning the the veggies half way through.
While the veggies are cooking, Drain the beans and put the broth, beans, lime juice, and spices in a large stock pot.
Add the roasted veggies and bring to a boil. Add the bulgur and lower the heat. Simmer for about 15 minutes.
Shut off the heat and serve!
Now the calorie count and points are a little high for a mostly veggie brothy soup but it’s is very meal like and filling! If you do want to reduce the calories a bit go easy on the corn. I only had a large can but a smaller can would work just as well. This soup is also good source of Dietary Fiber, Vitamin A, Thiamin, Folate, Magnesium and Manganese, and a very good source of Vitamin C. Seriously, when I’m eating I feel so “healthy”. LOL
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