I decided to play around with a new soup recipe and try it out on family members at Grandma’s Sunday afternoon lunch.
It’s a hearty bean mix soup topped with vegan sour cream and chives and served with country cornbread. They loved it!
This very simple yet substantial warm soup combines whole grain bulgur with assorted beans for a hearty main dish.
Bulgur is a whole wheat grain that is cooked exactly like rice in about 15 minutes. (Follow package directions).
I like to make a big batch of it and store in freezer to use in recipes like tacos, stews, chili beans, etc. because bulgur adds a ground beef texture and soaks up flavors of dish you’re preparing.
Nutrition in Bulgur
Eating bulgur wheat may help to alleviate chronic inflammation, thereby protecting against some diseases.
In a clinical study published in the February 2008 issue of the “American Journal of Clinical Nutrition,” researchers found that people who consumed higher amounts of betaine, a metabolite found in whole wheat, had lower concentrations of homocysteine, a marker of chronic inflammation that has been linked to heart disease, osteoporosis, Alzheimer’s disease and type 2 diabetes.–LiveStrong
When a group of people talk about cornbread for any length of time, the discussion will always get around to the question of whether cornbread should be sweet or savory. T
his is my favorite Country Vegan Cornbread recipe that can be made either way–sweet or savory!
To adjust the serving sizes of any of my recipes, simply go to the ‘Servings’ listed in the recipe card right above the ingredients list. Hover over the number of servings, and a sliding bar will appear. Slide to the number of servings you would like, and the ingredients will automatically adjust the amounts.
Other Great Chili Recipes
- (4) 15 oz cans assorted beans or 6 cups cooked (any bean combination will work)
- (1) 15 oz can fire roasted tomatoes with juice
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 3/4 cup bulgur, dry and uncooked
- 1/4 cup worcestershire sauce (without anchovies)
- 1/2 cup ketchup
- 3 cups veggie broth
- 3-4 cups water
- 2 Tbsp chili powder
- 1 tsp season salt or to taste
- 1 Tbsp garlic powder
If using canned beans, drain and rinse them in a colander. Set to the side. I used pinto, black, northern, and kidney beans. You can use any variety preferred.
In large stock pot, saute the onions and garlic in about 3 Tbsp of the veggie broth. Add more broth or water if needed until lightly browned.
Add all other ingredients to pot and bring the soup to a boil. Reduce heat to medium low and allow to cook, stirring occasionally, for approximately 45 minutes.
Serve up the deliciousness right away. I added tofu sour cream and chopped chives to knock it over the top. We served with cornbread. Sour cream and corn bread recipe links included below.