The zesty flavors of tacos turned inside out! The presentation of this easy, offbeat soup is fun and dramatic.
1/2 cup raw bulgur
1 tablespoon olive oil
1 large onion, chopped
2 to 3 cloves garlic, minced
1 medium green bell pepper, finely diced
4 cups cooked or canned pinto beans (from 1 1/2 cups raw beans or two 16-ounce cans, drained and rinsed)
1 28-ounce can salt-free crushed tomatoes
1/4 cup chopped mild green chilies, fresh or canned, optional
1 to 2 teaspoons chili powder, or to taste
1/4 cup chopped fresh cilantro (optional)
1 teaspoon ground cumin
1 teaspoon dried oregano
thinly shredded romaine or green leaf lettuce
finely diced firm, ripe tomatoes (about 1 cup)
large, triangular stone-ground tortilla chips
Heat the oil in a soup pot. Add the onion and sauté over medium heat 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 water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 to 15 minutes, then remove from the heat.
Assemble each serving as follows: Fill each bowl about 2/3 full with soup. Top with some grated cheese, shredded lettuce, and diced tomatoes. Line the perimeter of each bowl with several tortilla chips, points facing upward, for a kind of star-shaped effect. The tortilla chips can be used to scoop up the solid parts of the soup or just nibbled along with the soup. Pass around a bowl of extra tortilla chips.
Ease of Preparation: Moderate
Preparation Time: 15 min
Cook Time: 70 min
Recipe By: Nava Atlas
From: Vegetarian Soups for All Seasons
Used with permission of Amberwood Press