Recipe: Oishi Easy vegetarian bulgur and beans soup For Vegan's Friend

Easy vegetarian bulgur and beans soup. This vegetarian and vegan black bean soup is an easy, quick, healthy, low-fat, and high-protein vegetarian soup recipe that will warm up your Need it to be vegan? You can make this black bean soup vegan by simply omitting the cheese and sour cream or substituting vegan cheese or vegan. What Kind of Beans Do I Use?

Other good toppings would be a dollop of sour cream, Greek yogurt (you could do coconut yogurt to keep it vegan), or even some. Serve with a chunk of crusty bread. I have also added potatoes and green chilies. You can Cook Easy vegetarian bulgur and beans soup using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Easy vegetarian bulgur and beans soup

1. Lets Go Prepare Half of cup dried chickpeas.
2. It's Half of cup red kidney beans.
3. What You needis 1 cup of bulgur.
4. Lets Go Prepare Half of cup brown lentils.
5. It's of One-fourth cup short grain rice.
6. Lets Go Prepare 1 of large onion, chopped.
7. What You needis 1 table spoon of powdered dried mint.
8. Lets Go Prepare of Salt.
9. Lets Go Prepare of Black pepper.
10. It's of Canola oil.
11. What You needis Half of teaspoon turmeric powder.
12. What You needis of Lemon wedges to serve.
13. It's of Extra golden brown fried onion for garnish.

Hearty flavorful and easy to make. This hearty soup, made from the kinds of basic grains and legumes every Tunisian housewife has in her larder, is remarkably easy to put together. This is a really easy soup to make, it cooks really fast without many steps, and is very rich with black beans. Some fresh cilantro would make a nice replacement I like my soups with a tad of salt, but you can omit the salt if you're watching your sodium intake or lower it/replace with something like SaltSense.

Easy vegetarian bulgur and beans soup step by step

1. Soak chickpeas and red kidney/ pinto beans in water overnight..
2. Drain and cook them in enough water in a pot with lid on for about 2 hours. After 90 minutes(30 minutes before chickpeas and beans fully cooked) add lentils. Wash bulgur and rice and drain and keep them aside while lentils not yet cooked. Meanwhile fry the onion in non stick pan with some canola oil until crispy brown. Add mint, turmeric and black pepper and stir few seconds with onions. Remove from the pan and put them in a plate..
3. When chickpeas and beans and lentils cooked through, add bulgur, rice and salt. When rice is soft, add onion and mint mixture and continue cooking until soup become thick..
4. Serve the soup with lemon wedges..

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