Turkish Red Pepper and Bulgur Soup

Author: Recipes_kw
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Fights Diabetes: Low Sugars!
Hypertension: Low Sodium!
Prep Time 50 mins
Total Time 50 mins
Course Main Course, Side Dishes, Soups
Cuisine Turkish
Servings 6 Servings
Calories

Equipment

  • Stove
  • Dutch Oven

Ingredients
  

  • 2 tbsp olive oil extra virgin
  • 2 cups red bell peppers stemmed, seeded, chopped
  • 1 cup onion chopped
  • 1 tsp salt
  • 1 tsp black pepper fresh cracked
  • 3 cloves garlic minced
  • 1 tsp mint dried, crumbled
  • 1/2 tsp smoked paprika ground
  • 1/8 tsp red pepper flakes
  • 1 tbsp tomato paste
  • 28 oz tomatoes canned, fire roasted
  • 4 1/2 cups vegetable broth ***Click on our Homemade Vegetable Broth link
  • 2 cups water
  • 3/4 cup bulgur rinsed
  • 1/3 cup mint fresh, chopped

Instructions
 

  • Heat the olive oil in the Dutch Oven over medium heat the sauté the bell pepper, onion, salt, and pepper for about 8 minutes. Stir in the garlic, dried mint, paprika, pepper flakes, and tomato paste and continue cooking another 5 minutes.
  • Mix in the tomatoes with their juices and continue to cook another 10 minutes.
  • Stir in the broth, water, and bulgur and bring to a simmer. Reduce the heat to low, cover, and simmer gently until bulgur is tender about 20 minutes. Serve in individual bowls with a sprinkling of fresh mint.

My Notes

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