White bean and tomato soup with jalapeno bulgar
January 10, 2010
I found a great recipe on Real Simple magazines’s website and used it as inspiration for my own creation with a few modifications.
One of the reason’s this recipe caught my attention was the use of bulgar (did you know bulgar is man’s oldest recorded use of wheat?!). With the New Year in order and a desire to keep things interesting, I decided to step outside of my comfort zone and cook with a great new grain ~ I must say the result was magical! I highly recommend incorporating new ingredients in new ways as a small step towards liberating yourself from your normal routine:) Please enjoy…
- 1/2 cup bulgur wheat
- 1 tablespoon fresh lemon juice
- 4 scallions, chopped
- 1 jalapeno, seeded and chopped
- 2 tablespoons olive oil
- kosher salt and black pepper
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, chopped
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 cup vegetable broth
- 1 14.5-ounce can diced tomatoes
- 2 15-ounce cans cannellini beans, rinsed
- 1 cup kale
- Bring 1 cup water to a boil. Add the bulgur and simmer, covered, until all the water is absorbed and the bulgur is tender, 12 to 15 minutes. Stir in the lemon juice, scallions, jalapeño, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
- Meanwhile, heat the remaining tablespoon of oil in a large saucepan over medium-high heat. Add the onion and bell pepper and cook until tender, 6 to 8 minutes. Add the garlic, cumin, chili powder, 1 teaspoon salt, and ½ teaspoon pepper and cook until fragrant, 1 to 2 minutes.
- Add the tomatoes and their liquid, 1 cup of vegetable broth, and 1 cup water to the onion mixture; bring to a boil. Add the beans and simmer, 10 to 15 minutes minutes.
- Add kale ~ once kale has wilted your soup is complete! Divide soup among bowls and top with the bulgur or serve on the side.