Spring Harvest Soup with Bulgur
Vegetable soup is a classic for good reason — it's satisfying, nutritious, and comforting. We added our Italian garden herb mix, creamy navy beans, and bulgur, and it's all done within 30 minutes.
Servings
Produce
Garlic (Organic)
4 2 Clove
Onion
1/2 0.25 Whole
Celery (Organic)
3 1.5 oz
Red Potato
12 6 oz
Carrot (Organic)
4 2 oz
Green Beans
6 3 oz
Spinach (Organic)
4 2 oz
Basil
0.25 0.13 oz
Protein & more
Bulgur
1 0.5 cup
Cannellini beans
1 0.5 Box
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1/2 0.25 teaspoon
Spice mix
Dried oregano
1 0.5 teaspoon
Basil, dried
1 0.5 teaspoon
Rosemary, ground
1 0.5 teaspoon
Sage, ground
1 0.5 teaspoon
Dried thyme
1 0.5 teaspoon
Red pepper flakes
1/4 0.125 teaspoon
Prep ahead (optional)
a. Peel carrots; cut ¼” coins or half-moons. b. Slice celery in half lengthwise, then ¼” dice. c. ¼” dice ½ sweet onion. d. Snap off green bean ends; snap bean bite-sized. e. Trim spinach stems; chop bite-sized. f. Chop red potatoes into ½” pieces. g. Stack basil leaves, roll lengthwise, and thinly slice ribbons. h. Mince or thinly slice garlic.
Instructions
1
Cook bulgur:
a. In small saucepan over medium-high heat, add 2 cups water (1 cup for 2-person portion) and ½ tsp salt. Cover and bring to a boil.
b. Stir in bulgur. Reduce heat to medium and cook at medium simmer until tender, about 10-12 minutes.
2
Cook stew:
a. In large saucepan or dutch oven over medium-high heat, add 1-2 tbsp olive oil.
b. Add garlic (mince or thinly slice), ½ sweet onion (¼” dice), celery (slice in half lengthwise, then ¼” dice), carrots (peel, ¼” coins or half-moons), and ½ tsp salt. Cook until onion is translucent, about 2-3 minutes.
c. Add red potatoes (½” pieces) and Italian garden herb mix. Stir to combine.
d. Add 5 cups water (2½ cups water for 2 person portion). Mix well. Cover and cook about 5-6 minutes.
e. Stir in green beans (snap off ends, snap beans bite-sized) and cannellini beans (drain and rinse); cook until potatoes are fork-tender and green beans are soft but not mushy, another 5-6 minutes.
f. Remove from heat and stir in spinach (trim stem, chop bite-sized) just until wilted.
3
Serve:
a. Divide bulgur among bowls. Ladle over stew.
b. Garnish with basil (stack leaves, roll lengthwise, slice thin ribbons).
Chef's notes
If this veggie soup just doesn't seem hefty enough, chicken would be the most natural protein match.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX