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    Home » Recipes » Dinner » Roasted Veggie Soup with Black Beans and Bulgur

    Roasted Veggie Soup with Black Beans and Bulgur

    Updated: Jul 21, 2023 by Veronica Noone · This post may contain affiliate links · 24 Comments

    roasted veggie soup pin

    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

    Ingredients

    • 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 tablespoon lime juice
    • 1 teaspoon each ground cumin, chili powder and dried cilantro
    • ½ cup dry bulgur (80g)
    • Non-stick cooking spray
    • Kosher salt

    Instructions

    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 ½ 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

    📖 Recipe

    roasted veggie soup featured

    Roasted Veggie Soup with Black Beans and Bulgur

    Looking for a filling and delicious vegan soup recipe? Look no further than this roasted veggie soup with black beans and bulgur. Try it out today!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Soup
    Cuisine American
    Servings 10 cups
    Calories 91 kcal

    Ingredients
      

    • 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 tablespoon lime juice
    • 1 teaspoon each ground cumin chili powder and dried cilantro
    • ½ cup dry bulgur 80g
    • Non-stick cooking spray
    • Kosher salt

    Instructions
     

    • 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 ½ hour shaking and turning the the veggies half way through.
      1 red onion, 3 bell peppers - preferably 1 red, 1 can of corn drained, 1 pint of cherry tomatoes, 1 can, Non-stick cooking spray, Kosher salt
    • While the veggies are cooking, Drain the beans and put the broth, beans, lime juice, and spices in a large stock pot.
      6 cups of your favorite broth or chicken stock, 1 can, 1 tablespoon lime juice
    • Add the roasted veggies and bring to a boil. Add the bulgur and lower the heat. Simmer for about 15 minutes.
      ½ cup dry bulgur, 1 teaspoon each ground cumin
    • Shut off the heat and serve!

    Nutrition

    Calories: 91kcalCarbohydrates: 20gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 576mgPotassium: 289mgFiber: 3gSugar: 6gVitamin A: 1339IUVitamin C: 43mgCalcium: 15mgIron: 1mg
    Keyword Black Beans, Bulgar, Roasted, Veggies
    Tried this recipe?Let us know how it was!

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    Reader Interactions

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    1. Leanne

      February 11, 2011 at 10:34 pm

      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. 🙂

      Reply
    2. Susan

      January 29, 2010 at 12:22 pm

      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!

      Reply
    3. roni

      July 07, 2009 at 8:54 pm

      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!

      Reply
    4. mare

      July 07, 2009 at 5:46 pm

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

      Reply
    5. Stephanie

      January 19, 2009 at 12:51 pm

      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!

      Reply
    6. Kim

      October 23, 2008 at 1:14 pm

      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! 🙂

      Reply
    7. Hil

      October 22, 2008 at 11:12 pm

      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!

      Reply
    8. Megan

      October 22, 2008 at 1:55 pm

      This looks delicious! I will have to try it!

      Reply
    9. roni

      October 22, 2008 at 11:17 am

      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.

      Reply
    10. Kim

      October 22, 2008 at 11:02 am

      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!

      Reply
    11. Rebecca

      October 21, 2008 at 3:03 pm

      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

      Reply
    12. Rebecca

      October 21, 2008 at 3:01 pm

      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

      Reply
    13. Allison K

      October 21, 2008 at 1:25 am

      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 😀

      Reply
    14. Rebecca

      October 20, 2008 at 4:54 pm

      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.

      Reply
    15. Annette

      October 20, 2008 at 2:10 pm

      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!

      Reply
    16. roni

      October 20, 2008 at 12:39 pm

      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! :~)

      Reply
    17. roni

      October 20, 2008 at 12:37 pm

      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!

      Reply
    18. runjess

      October 20, 2008 at 10:02 am

      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.

      Reply
    19. Jan

      October 20, 2008 at 9:49 am

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

      Reply
    20. Christy

      October 20, 2008 at 9:07 am

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

      Reply
    21. My First Kitchen

      October 20, 2008 at 7:32 am

      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!!

      Reply
    22. Laura

      October 19, 2008 at 4:41 pm

      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.

      Reply
    23. Zoey

      October 19, 2008 at 9:16 pm

      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

      Reply
    24. Rachel

      October 19, 2008 at 11:10 am

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

      Reply

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