Vegan Taco Soup

Ingredients

• 4 cups water
• 1/2 cup Bulgar wheat
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2-3 garlic cloves, minced
• 1 medium green bell pepper, finely diced

• 2 (16 ounce) cans pinto beans, drained and rinsed

• 1 (28 ounce) can crushed tomatoes
• 1/4 cup mild green chili, chopped
• 1/4 cup fresh cilantro, chopped
• 1-2 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano

For Garnishing

• 1 cup vegan cheese, shredded
• 1/2 cup lettuce, shredded
• 1/2 cup tomato, diced
• tortilla chips

Directions

1. 1

   Bring 1 cup of the water to a boil in a small saucepan.

2. 2

   Add the bulgur and simmer, covered, for 15 minutes, or until the water is absorbed.

3. 3

   Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent.

4. 4

   Add the garlic and bell pepper and continue to sauté, stirring frequently, until all are golden.

5. 5

   Add the remaining ingredients, except the garnishes, plus the cooked bulgur and the remaining 3 cups water.

6. 6

   Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 to 15 minutes, then remove from the heat.

7. 7

   Fill a bowl about 2/3 full with soup. Top with grated vegan cheese, shredded lettuce, and diced tomatoes. Line the perimeter of each bowl with several tortilla chips, points facing upward, for a star-shaped effect.