Green Vegetables And Bulgur Wheat Soup Recipes

BEEF AND BULGUR SOUP

Beef and Bulgur Soup image

A hearty soup with plenty of taste! I got this off of Sunnyland Mills web site (www.sunnylandmills.com) and adapted it slightly.

Provided by Kristyl

Categories Roast Beef

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 teaspoon vegetable oil
1 lb lean beef, cubed small
1 onion, diced
1 carrot, chopped
2 green peppers, diced
6 cloves garlic, minced
1 1/2 cups uncooked bulgur
2 tablespoons tomato paste
1 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon oregano
8 cups beef broth

Steps:

Heat vegetable oil in soup pot; add beef and cook high, stirring frequently until browned lightly.
Add vegetables and cook until tender, stirring occasionally.
Add spices, tomato paste, broth and bulgur; simmer covered 15 minutes or more until bulgur is cooked through.

Nutrition Facts : Calories 475.4, Fat 16.4, SaturatedFat 6.6, Cholesterol 79.4, Sodium 1966.1, Carbohydrate 50.6, Fiber 12.3, Sugar 4.6, Protein 35.5

LENTIL AND BULGUR SOUP

Lentil and Bulgur Soup image

Simple yet substantial, this warming soup combines vegetables with whole-grain bulgur and fiber-rich lentils for a hearty main course.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 40m

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1 shallot, thinly sliced
6 cups water
1 cup green or brown lentils, rinsed and picked over
1/2 cup bulgur wheat
2 to 3 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper

Steps:

Heat oil in a medium saucepan over medium heat. Cookcarrot, celery, and shallot until tender, about 6 minutes. Addwater and lentils, and bring to a boil. Reduce heat, and simmer,partially covered, until lentils are tender, about 20 minutes.
Stir in bulgur, and cook, partially covered, until bulgur istender but still slightly chewy, about 5 minutes.
Drizzle with vinegar to taste. Season with salt and pepper.Drizzle with oil, and season with pepper.

GREEN VEGETABLES AND BULGUR WHEAT SOUP.

Green Vegetables and Bulgur Wheat Soup. image

Make and share this Green Vegetables and Bulgur Wheat Soup. recipe from Food.com.

Provided by samcp4

Categories Spinach

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
2 onions, chopped
2 garlic cloves, finely chopped
2 tablespoons mixed herbs
1 teaspoon black pepper, freshly ground
2 tablespoons tomato paste
1 teaspoon sugar
3 courgettes, chopped
3 leeks, chopped
1 1/2 liters vegetable stock
200 g bulgur wheat
300 g frozen peas
200 g spinach, roughly chopped
2 tablespoons fresh parsley, finely chopped
salt & freshly ground black pepper, to taste

Steps:

Heat the olive oil in a very large saucepan over a medium heat.
Fry the onions in the olive oil stirring for about 5 minutes or until beginning to soften.
Add the garlic, mixed herbs, black pepper, tomato paste and sugar stirring for a minute.
Add the courgette and leeks and stir until combined.
Pour in the vegetable stock and bulgur wheat and bring to the boil. Reduce the heat to a simmer, cover and cook for 20 minutes, stirring occasionally. The bulgur wheat will expand giving you a thick soup.
Add the spinach, peas and parsley, cover and simmer for a final ten minutes. Season with salt and pepper to taste. Add extra stock if the soup is too thick for you.
Serve with thickly sliced bread.

Nutrition Facts : Calories 182.1, Fat 5.5, SaturatedFat 0.8, Sodium 143.5, Carbohydrate 29.4, Fiber 7.3, Sugar 9.8, Protein 7.2

VEGAN BULGUR WHEAT PILAF WITH MUSHROOMS

Vegan Bulgur Wheat Pilaf With Mushrooms image

A vegetarian and vegan bulgur pilaf recipe made with mushrooms, bell peppers and green onions in a lime vinaigrette.

Provided by Jolinda Hackett

Categories Side Dish

Time 25m

Yield 8

Number Of Ingredients 12

Ingredients

1 1/2 cups uncooked bulgur wheat
3 cups water (or vegetable broth )
3 tablespoons butter (or use vegan margarine in order to keep it vegan)
1/2 pound mushrooms (sliced)
1 bunch green onions (chopped)
1 medium red bell pepper (chopped)
2 tablespoons lime juice
3 tablespoons dry white wine
1/4 cup parsley (chopped fresh or 1/8 cup dried)
1 tablespoon basil (dried)
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Gather the ingredients.
In a medium pan, combine the bulgur wheat and the water or vegetable broth. Cover the pan and allow it to simmer over medium-high heat for about 5 minutes.
Remove the pan from heat and let it stand, covered, for about 5 more minutes. After 5 more minutes, drain any excess water or vegetable broth from the pan.
Next, melt the butter or margarine in a large skillet over medium heat. Sautee the mushrooms, onions, and peppers until the onions are clear and soft. Remove from heat.
Stir in the lemon juice, white wine, fresh parsley, basil, salt, and pepper and gently toss to combine well.
Combine the vegetable mixture with the prepared cooked bulgur wheat and serve immediately. Enjoy!

Nutrition Facts : Calories 159 kcal, Carbohydrate 25 g, Cholesterol 11 mg, Fiber 5 g, Protein 6 g, SaturatedFat 3 g, Sodium 631 mg, Fat 5 g, ServingSize 8 servings, UnsaturatedFat 2 g

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