Taco Soup

Happy Hump Day! So glad it is Wednesday tomorrow and not Monday or Tuesday anymore, I’m ready for the weekend to catch up on some much needed rest and relaxation. I’m still recovering from my trip to Chicago. I’m definitely not as “young” as I used to be and staying up until 3 am takes a toll on me…..geez! However, the laughs and dance party made for some great memories. I loved being in Chicago, the city allows for everything to be at your finger tips in a matter of moments. My friend Mala lives right next to a Trader Joe’s and I’m so jealous. It took us 3 minutes to walk there and the place was not as crowded as the Trader Joe’s I’m used to. I’m not sure if I’m cut out for permanent city living, but I enjoyed being there when I was.

Mexican is something we make often at our house and when I saw this recipe for Taco Soup in the new cookbook Andy got from his mom for Christmas, I knew I had to try it. It called for bulgur and I have never cooked with that myself. In looking at the nutritional label, I was impressed by the about of protein and fiber in it. One cup of dry bulgur has 25 grams of protein and 17 grams of fiber!!!!! That’s more than half of the recommend fiber intake (25-35 grams/day) we need to consume on a daily basis. Bulgur is a cereal food made from the groats of several different wheat species, most often from durum wheat. I have had bulgur in tabbouleh before, however I was excited to make it on my own.

This recipe turned out awesome! Andy and I were both so impressed with the taste of the soup. Not to mention it was super easy to make.

Taco Soup

From Vegan Soups and Hearty Stews Cookbook

Serves 6

Ingredients: 

• 4 cups water
• 1/2 cup raw bulgur
• 1 tbsp olive oil
• 1 large onion, chopped
• 2-3 cloves of garlic, minced (I obviously added 3 cloves, maybe even 4…oops!)
• 1 medium green bell pepper, finely diced
• 4 cups cooked pinto beans or two 16-ounce cans, drained and rinsed (I used canned)
• One 28-ounce can salt-free crushed tomatoes
• 4 ounces canned mild green chilies
• 1/4 cup chopped fresh cilantro, optional (I added this in because I had leftover from the Southwest Pinto Bean Burgers)
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano

Garnishes:

• 1 to 1.5 cups grated cheddar cheese or non-dairy cheese
  
• Thinly sliced green leaf lettuce
• Diced Avocados/Diced Tomatoes
• Large, triangular tortilla chips

Directions: 

Bring 1 cup of the water to a boil in a small saucepan. Add the bulgur and simmer, covered, for 15 minutes, or until the water is absorbed.

Heat the oil in a soup pot. Add the onion and sauté over medium until translucent. Add the garlic and bell pepper and continue to sauté, stirring frequently, until all are golden.

Add the remaining ingredients, except the garnishes plus the cooked bulgur and the remaining 3 cups of water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10-15 minutes, then remove from the heat.

Pour into bowls and garnish with your favorite toppings. Use the tortilla’s chips to scoop the soup out of the dish.

Do you have a favorite Mexican dish? I love taco’s! 

From my kitchen to yours, enjoy! ❤