Vegetarian

Turkish Tomato, Bulgur, and Red Pepper Soup is for Soup.

Turkish Tomato, Bulgur, and Red Pepper Soup takes several minutes to prepare.

Turkish Tomato, Bulgur, and Red Pepper Soup takes several minutes to cook.

Turkish Tomato, Bulgur, and Red Pepper Soup makes 8 servings.

The ingredients for Turkish Tomato, Bulgur, and Red Pepper Soup are:

2 tablespoons cold-pressed extra-virgin olive oil
1 onion, chopped
2 red bell peppers, stemmed, seeded, and chopped
Salt and pepper
3 garlic cloves, minced
1 teaspoon dried mint, crumbled
1/2 teaspoon smoked paprika
1/8 teaspoon red pepper flakes
1 tablespoon tomato paste
1/2 cup dry white wine
1 (28-ounce) can diced fire-roasted tomatoes
4 cups low-sodium chicken or vegetable broth
2 cups water
3/4 cup medium-grind bulgur, rinsed
1/2 cup chopped fresh mint

Here is how you make Turkish Tomato, Bulgur, and Red Pepper Soup:

Heat oil in Dutch oven over medium heat until shimmering. Add onion, bell peppers, 3/4 teaspoon salt, and 1/4 teaspoon pepper and cook until softened and lightly browned, 6 to 8 minutes. Stir in garlic, dried mint, smoked paprika, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomato paste and cook for 1 minute.Stir in wine, scraping up any browned bits, and simmer until reduced by half, about 1 minute. Add tomatoes and their juice and cook, stirring occasionally, until tomatoes soften and begin to break apart, about 10 minutes.Stir in broth, water, and bulgur and bring to simmer. Reduce heat to low, cover, and simmer gently until bulgur is tender, about 20 minutes. Season with salt and pepper to taste. Serve, sprinkling individual portions with fresh mint.Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user JULIETTECAKE.

The nutritional information for Turkish Tomato, Bulgur, and Red Pepper Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 137.1

• Total Fat: 3.9 g
• Cholesterol: 2.5 mg
• Sodium: 797.0 mg
• Total Carbs: 20.7 g
• Dietary Fiber: 5.4 g
• Protein: 3.7 g