Tomato Bulgur Soup

  • 1 qt. vegetable broth
  • 1 cup finely chopped onion
  • 1 cup peeled and diced carrots
  • 3/4 cup diced celery (2-3 stalks)
  • 2 large garlic cloves (minced or pressed)
  • 1 tsp. salt
  • 1 tsp. dried dill
  • 1/2 tsp. ground fennel
  • 1 15- oz. can petit diced tomatoes (do not drain)
  • 1/4 cup #3 coarse bulgur
  • ground pepper (to taste)
  1. In a large soup pot, combine the first 8 ingredients (through fennel), bring to a boil, lower the heat, cover and simmer for 5 minutes. Stir in the tomatoes and bulgur and mix well. Return to a boil and simmer, covered, for another 15 minutes or until the bulgur is tender. Add pepper to taste.