Make a place for soup-er bowls at party buffet

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Asbury Park? BY LIZ KOHMANGANNETT NEWS SERVICE Whether you're feeding a hungry Super Bowl crowd or looking for a hearty winter warm-up, think soup. A big bowl can go a long way on game day, and it's perfect for grazing. Just throw the soup in a slow cooker and let each fan grab a bowl during commercial breaks. Add some snacks — chips, guacamole and salsa would go well with this recipe for a taco soup — and the party food is complete. Use your own judgment when it comes to presentation. Although the chip-lined bowl is beautiful, certain people might laugh you out of the room. This recipe comes from the latest vegan edition of "Vegetarian Soups for All Seasons" by Nava Atlas (Amberwood Press, $15.95). TACO SOUP 4 cups water 1/2 cup raw bulgur 1 tablespoon olive oil 1 large onion, chopped 2 to 3 cloves garlic, minced 1 medium green pepper, finely diced 4 cups cooked or canned pinto beans 1 (28-ounce) can salt-free crushed tomatoes 1/4 cup chopped mild green chilies, fresh or canned, optional 1/4 cup chopped fresh cilantro, optional 1 to 2 teaspoons chili powder, or to taste 1 teaspoon ground cumin 1 teaspoon dried oregano For garnishes 1 to 1 1/2 cups grated cheddar-style nondairy cheese thinly shredded romaine or green leaf lettuce finely diced firm, ripe tomatoes (about 1 cup) large, triangular stone-ground tortilla chips Bring 1 cup of water to a boil in a small saucepan. Add the bulgur and simmer, covered, for 15 minutes or until

the water is absorbed. Or, if you can do this step ahead of time, simply add the bulgur to the boiling water, cover and remove from heat. Let stand for 30 minutes. Heat the oil in a soup pot. Add the onion and saute over medium heat until translucent. Add the garlic and bell pepper and continue to saute, stirring frequently, until all are golden. Add the remaining ingredients, except the garnishes, plus the cooked bulgur and the remaining 3 cups of water. Bring to a rapid simmer then lower the heat. Cover and simmer gently for 10 to 15 minutes, then remove from the heat. Assemble each serving as follows: Fill each bowl about 2/3 full with soup. Top with some grated cheese, shredded lettuce and diced tomatoes. Line the perimeter of each bowl with several tortilla chips, points facing upward, for a kind of star-shaped effect. The tortilla chips can be used to scoop up the solid parts of the soup or just nibbled along with the soup. Pass

around a bowl of extra tortilla chips. Makes 6 servings.Peter H

 

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