Bulgur Taco Soup

1/2 cup raw bulgur
1 Tbsp. cooking liquid (water, broth, etc.)
1 large onion, chopped
2 to 3 cloves garlic, minced
1 medium green bell pepper, finely diced
2 (15-oz.) cans no-salt-added pinto beans, rinsed and drained
2 (15-oz.) cans no-salt-added tomato sauce
1 to 2 fresh hot (jalapeno or Serrano) chilis, or 1 mild (poblano)
          chili
1/4 cup chopped fresh cilantro/parsley, optional
1 Tbsp. chili powder, or to taste
2 tsp. ground cumin
1 tsp. dried oregano
Simply Organic All-Purpose Seasoning to taste
Garnishes:
          Thinly shredded romaine or green leaf lettuce
          Finely diced firm, ripe tomatoes (about 1 cup)
          Large triangular Baked Tortilla Chips (click here)
          Hot sauce seasoning

Bring 1 cup of water to a boil in a small saucepan. Add bulgur
and simmer, covered, for 15 minutes, or until the water is
absorbed.

Heat the cooking liquid 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 grain and 3 cups water. Bring to a rapid simmer, and then
lower the heat. Cover and simmer gently for 10 to 15 minutes,
then remove from the heat. This should have the texture of a
thick chili, but if too thick, stir in a little more water.

Assemble each serving as follows: Fill each bowl about 2/3 full
with soup. Top with some 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 and hot sauce seasoning for embellishing
individual portions.

Makes 6 servings.  Serve with a colorful salad and a green veggie.