Turkish Tomato, Bulgur, and Red Pepper Soup

by Eva Katz©, Adapted from America's Test Kitchen

Serves 8

Nutrition per serving – calories: 188, fat: 4 g, carbohydrates: 23 g, protein: 7 g, fiber: 5 g

2 tablespoons extra-virgin olive oil

1 onion, chopped

2 red bell peppers, stemmed seeded, and chopped

3 garlic cloves, minced

Salt and pepper

½ teaspoon smoked paprika

1/8 teaspoon red pepper flakes

1 tablespoon tomato paste

½ cup dry white wine

1 (28-ounce) can diced fire-roasted tomatoes

4 cups homemade or low-sodium chicken or vegetable broth

2 cups water

¾ cup medium-grind bulgur, rinsed

1 (15-ounce can) chickpeas, drained and rinsed  (optional)

1/3 cup chopped fresh mint or parsley

Heat oil in Dutch oven over medium heat until shimmering. Add onion, bell peppers, ¼ teaspoon salt and ¼ teaspoon pepper and cook until softened and lightly browned, 6 to 8 minutes. Stir in garlic, smoked paprika, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomato paste and cook for 1 minute.

Stir in wine, scraping up any browned bits, and simmer until reduced by half, about 1 minute.

Add tomatoes and their juice and cook, stirring occasionally, until tomatoes soften and begin to break apart, about 10 minutes.

Stir in broth, water, bulgur and chickpeas (if using) and simmer gently until bulgur is tender, about 20 minutes. Season with salt and pepper to taste. Serve, sprinkling individual portions with fresh mint or parsley.