Beef And Bulgur Soup Recipes

Steps:

• Chop whole onion, and saute it in a nonstick skillet in hot oil until it begins to soften.
• Meanwhile, mince garlic and add to onion.
• Wash, dry and trim mushrooms. Dice.
• When onion has begun to soften, stir in ground beef and turkey and keep stirring to break up. Cook until meat loses its color.
• Rinse olives, pit and cut up. Crush tomatoes. Add olives, tomatoes, mushrooms, bulgur, sherry and oregano to pan. Reduce heat; cover and simmer about 10 minutes, until bulgur is cooked.
• When bulgur is cooked, season with salt, if desired, and pepper.

Steps:

• Place the ground beef in a skillet over medium-high heat. Cook, while stirring to crumble, until almost cooked through. Drain the grease, and reduce heat to medium. Stir in the celery, green onions, and tomato. Cook until the celery is tender, and the beef is browned.
• Meanwhile, bring the beef broth to a boil in a saucepan. Add the bulgur wheat, cover, and reduce heat to low. Simmer for about 10 minutes, until tender. Stir the bulgur wheat into the vegetables and beef, and season with salt and cayenne pepper.

Steps:

• Drain the beans and set aside. Heat the oil in a large non-stick pan, add the squash and fry for a few minutes over a high heat to soften. Add the leek and garlic and cook a few minutes more. Pour in 2 cans of water (using the bean can). Stir in the thyme, tomato purée and bouillon along with the sliced courgette and whole cherry tomatoes, the bulgur and beans. Bring to the boil, then add half the basil. Cover the pan and simmer for 10 mins until the veg is tender.
• Stir in the remaining basil and three-quarters of the cheese. Ladle into bowls and serve with the remaining cheese scattered over.

Steps:

• Heat vegetable oil in soup pot; add beef and cook high, stirring frequently until browned lightly.
• Add vegetables and cook until tender, stirring occasionally.
• Add spices, tomato paste, broth and bulgur; simmer covered 15 minutes or more until bulgur is cooked through.

Steps:

• In a medium bowl, soak bulgur in cold water for 15 to 30 minutes, or until soft. Set aside.
• meanwhile, heat a heavy non-stick skillet over medium-high heat. Add beef and saute for 4 to 5 minutes or until meat is no longer pink. Drain fat from pan.
• Add onions to skillet and cook until tender, 3 to 4 minutes.
• Drain bulgur and add to meat mixture with cilantro, dill weed, salt, pepper, chipped tomatoes, vegetable juice and lemon juice. Stir gently.
• Place mixture in a 10 x 10 x 2 inch baking dish or oven proof casserole dish.
• Bake at 350 uncovered for 15 to 20 minutes or until heated thoroughly.