5 servings; MFP
56 ounce Diced Tomatoes No Salt Added
2 tablespoons extra virgin olive oil
2 medium onions
2 garlic cloves
2 tbsp tomato paste
10 g Better Than Bouillon
2 g MSG
½ teaspoon sugar
½ cup coarse (#3) bulgur
1/2 cup Dry Garbanzo Beans
5 cups water
Freshly ground pepper to taste
2 to 4 tablespoons chopped fresh mint
2 ounces feta, crumbled (about ½ cup)
Pulse the tomatoes to a coarse puree in a food processor.
Heat the olive oil in a heavy soup pot over medium heat and add the onion and a generous pinch of salt.
Cook, stirring often, until the onion is very soft but not browned, 8 to 10 minutes.
Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute.
Add the tomatoes, tomato paste and sugar and bring to a simmer.
Cook, stirring often, until the tomatoes have cooked down slightly, about 10 minutes.
Add the bulgur, water, and salt to taste and bring to a boil.
Reduce the heat, cover and simmer 30 to 45 minutes, until the bulgur is soft and the soup thick and fragrant. Add pepper to taste and adjust salt.
Ladle the soup into bowls and sprinkle with mint and feta. Drizzle on a little olive oil if desired. Serve hot.
https://cooking.nytimes.com/recipes/1014581-winter-tomato-soup-with-bulgur