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What's for dinner tonight: Taco soup

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Gannett News Service Whether you’re feeding a hungry crowd or looking for a hearty winter warm-up, think soup. Taco soup 4 cups waterone-half cup raw bulgur1 tablespoon olive oil1 large onion, chopped2 to 3 cloves garlic, minced1 medium green pepper, finely diced4 cups cooked or canned pinto

beans1 (28-ounce) can salt-free crushed tomatoesone-fourth cup chopped mild green chilies, fresh or canned, optionalone-fourth cup chopped fresh cilantro, optional1 to 2 teaspoons chili powder, or to taste1 teaspoon ground cumin1 teaspoon dried oreganoFor garnishes:1 to 1 and one-half cups grated cheddar-style nondairy cheesethinly shredded romaine or green leaf lettucefinely diced firm, ripe tomatoes (about 1 cup)large, triangular stone-ground tortilla chipsBring one 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 three 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 two-thirds 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 six servings.Source: ‘‘Vegetarian Soups for All Seasons: Bountiful Vegan Soups and Stews for Every Time of the Year,’’ by Nava Atlas. (Amberwood Press, $15.95) Peter H

 

 

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