Posted by Jennifer (the RD) on February 13, 2013

This is a recipe my mom found in Bon Appetit Magazine back in 1996.  We have been enjoying it ever since.  I hope you do too!

Ritz Carlton Spicy Vegetable Soup

¼ cup bulgur

2 ½ cup boiling water

¼ cup olive oil

2 small onions, chopped

½ cup chopped celery

½ cup chopped carrots

1 ½ T. minced garlic

2 T. tomato paste

2 T. chili powder

1 ½ T. ground cumin

¼ tsp. cayenne pepper

¾ C dry white wine

2 red bell peppers, seeded and chopped

2 small zucchini, chopped

½ cup canned chopped tomatoes

½ cup well-drained canned garbanzo beans

½ cup well drained canned kidney, pinto, or black beans

2 T. chopped fresh basil

2 T. chopped fresh oregano

Place bulgur in medium bowl.  Pour ½ cup boiling water over the bulgur.  Cover and let stand until softened (about 15 minutes).  Heat oil in a heavy, large saucepan over medium high heat.  Add onions, celery, carrots, and garlic and sauté until tender, about six minutes.  Add tomato paste, chili powder, cumin, and cayenne pepper and stir until spices are fragrant, about 1 minute.  Add wine and 2 cups of water.  Bring to a boil.  Add bell peppers, zucchini, and tomatoes to saucepan.  Reduce heat to medium and simmer until all vegetables are tender, stirring occasionally, about 15 minutes.

Add bulgur, beans, basil, and oregano to chili.  Simmer until chili is thick, stirring frequently, about 20 minutes.  Season to taste with salt and pepper.  (Can be prepared one day ahead.  Cover and refrigerate.  Bring to a simmer before serving, thinning if chili is too dry).

 ♥ ♥