Ingredients

3 C. tomato juice
3/4 C. bulgur wheat
2 Tbsp. safflower oil
1 onion diced
3 stalks celery chopped
3 carrots chopped
1 can (28 ounce(s)) whole tomatoes mashed
1 Tbsp. lemon juice
1 Tbsp. salt
1 Tbsp. pepper
5 Tbsp. chili powder
1/2 tsp. oregano
1 tsp. cumin
1 tsp. sweet basil leaf
4 medium cloves garlic pressed
1 1/2 green bell peppers diced
1 can (30 ounce(s)) dark red kidney beans
1 1/2 C. canned garbanzo beans

Cooking Instructions

Place 1 C. tomato juice in a saucepan and bring to a boil over medium heat. Remove from heat immediately and add bulgur wheat. Cover and let stand for 15 minutes. Heat safflower oil in a heavy pot over medium heat. Add onion, cook until translucent. Add celery, carrots, tomatoes, lemon juice, and spices. Cook until vegetables are tender, about 10 to 15 minutes. Add diced green pepper and cook another ten minutes. Add kidney beans, garbanzo beans, bulgur wheat mixture and rest of tomato juice to pot. Stir thoroughly and simmer for 30 minutes over low heat. If too thick, add water as needed and stir occasionally so the bulgur doesn’t stick.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)