Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Tomato juice
3/4 c Bulgur wheat
2 tb Safflower oil
1 Onion; diced
3 Stalks celery; chopped
3 Carrots; chopped
1 cn (28 oz) whole tomatoes;
-mashed
1 tb Lemon juice
1 tb Salt
1 tb Pepper
5 tb Chili powder
1/2 ts Oregano
1 ts Cumin
1 ts Sweet basil leaf
4 md Cloves garlic; pressed
1 1/2 Green bell peppers; diced
1 cn (30 oz) dark red kidney
-beans
1 1/2 c Canned garbanzo beans

Place 1 cup tomato juice in a saucepan and bring to a boil over medium
heat. Remove from heat immediately and add bulgur wheat. Cover and
let stand for 15 minutes. Heat safflower oil in a heavy pot over
medium heat. Add onion, cook until translucent. Add celery, carrots,
tomatoes, lemon juice, and spices. Cook until vegetables are tender,
about 10-15 minutes. Add diced green pepper and cook another ten
minutes. Add kidney beans, garbanzo beans, bulgur wheat mixture and
rest of tomato juice to pot. Stir thoroughly and simmer for 30
minutes over low heat. If too thick, add water as needed and stir
occasionally so the bulgur doesn't stick.

From the health conscious Harrods Creek Fire Department. Formatted by
Mary Wilson, BWVB02B, San Diego, Jan 1994.

Browse by categories