Description Edit

Ingredients Edit

• ½ cup dry kidney beans (or other bean if preferred)
• ¼ cup bulgur
• 1 small red and 1 small white onion, cubed
• 1½ tbsp minced garlic (or more, if you like)
• ½ cup celery, cubed or sliced
• ½ cup carrots, cubed or sliced
• 1 tbsp chili powder (start with a ½ tsp if you aren't a spicy food freak, and add a little at a time until it's just right for you)
• 1 tbsp cumin (½ tbsp to start)
• ½ tsp cayenne pepper
• 1 tbsp each of fresh basil and oregano, chopped fine
• 1 yellow squash, cubed (spaghetti squash works best)
• 1 zucchini, cubed
• 1 green and 1 red bell pepper, cubed
• 1 cup sliced mushrooms
• ½ cup cubed tomatoes
• ½ cup tomato paste

Directions Edit

1. Soak beans overnight.
2. Drain, rinse, and cook in 3 cups fresh water over medium heat until tender (about 45 minutes).
3. Drain and reserve cooking liquid.
4. Bring ½ cup water to a boil and pour over the bulgur in a bowl.
5. Let stand 30 minutes to soften the grain (water will be absorbed).
6. Place 2 cups water in a soup pot and add the onions, carrot, celery squash and spices.
7. Cook over low heat until the carrots are almost tender, then add the zucchini, peppers, mushrooms and cook for 5 minutes.
8. Stir in the kidney beans, tomatoes and the reserved cooking liquid from the beans.
9. Cook for about 30 minutes more or until the veggies are tender.
10. Add the bulgar to the pot at this point.
11. Mix the tomato paste with water until smooth, then stir into the vegetable mixture.
12. Season to taste.
13. Add more water if necessary until the desired consistency is reached.