Spicy Bulgur and White Bean Soup

  • 1/2 cup #3 coarse bulgur
  • 1 tbsp. fresh lemon juice
  • 4 scallions (chopped)
  • 1 jalapeno (seeded and chopped)
  • 2 tbsp. olive oil
  • kosher salt and black pepper
  • 1 large large onion (chopped)
  • 1 green bell pepper (chopped)
  • 2 cloves garlic (chopped)
  • 2 tsps. ground cumin
  • 2 tsps. chili powder
  • 1 cup vegetable broth
  • 1 14.5 oz. can diced tomatoes
  • 2 15 oz. cans cannellini beans (rinsed)
  • 1 cup kale
  1. Bring 1 cup of water to a boil. Add the bulgur and simmer, covered, until all the water is absorbed and the bulgur is tender (12-15 mins). Stir in the lemon juice3, scallions, jalapeno, 1 Tbsp. of the oil and 1/2 tsp. each salt and pepper.
  2. Meanwhile, heat the remaining Tbsp. of oil in a large saucepan over medium-high heat. Add the onion and bell pepper and cook until tender, 6 to 8 minutes. Add the garlic, cumin, chili powder, 1 tsp. salt and 1/2 tsp. pepper and cook until fragrant, 1 to 2 minutes.
  3. Add the tomatoes and their liquid, 1 cup of vegetable broth and 1 cup water to the onion mixture, bring to a boil. Add the beans and simmer, 10-15 minutes. Add kale – once kale has wilted, your soup is complete! Divide soup among bowls and top with the bulgur or serve on the side.